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Recipe of Gorditas de Chicharrón Guisado Easy

Gorditas de Chicharrón Guisado Easy

40 mins
25 mins
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If you are fascinated by Mexican antojitos, try these gorditas with stewed chicharrón. With our step by step, prepare the dough from scratch, enjoy making the stews and accompany with a raw green sauce. A delicious way to eat corn chubby. You will love them!
Learn more about Brenda Villagomez


6 portions
  • 1 1/2 cups cornmeal, for the mass
  • 1/8 cups lard, for the mass
  • 1/2 teaspoons salt, for the mass
  • 1 cup Water, for the mass
  • 1/4 onions, for the greaves
  • 1 clove garlic, for the greaves
  • 12 guajillo chilies, seedless and hydrated in water, for the greaves
  • 2 cups pork rind, cut into very small pieces
  • to taste salt, for the greaves
  • 1/4 cups onion, finely chopped, to serve
  • 1/4 cups coriander, finely chopped, to serve
  • 1/4 cups sour cream, at your service
  • 1/4 cups fresh cheese, grated, to serve


For the dough, mix the cornmeal together with the butter and salt in a bowl; add the water little by little while continuing to move until the ingredients are integrated and obtain a thick consistency. Reservation.
For the chicharrón, blend the onion together with the garlic and the guajillo chili until fully integrated.
In a saucepan over medium heat, place the chicharrón in pieces, add the guajillo chili sauce. Season with salt and cook for 8 minutes or until the sauce reduces a little. It cools.
For the chicharrón gorditas, take a portion of dough of approximately 35 grams, form a ball, flatten with your hands and your finger, make a hole wide enough to add a tablespoon of stewed chicharrón. Close with the help of your hands and form a medium circle approximately half a centimeter thick.
Cook the fat on a hot griddle over medium heat on both sides, it is important that the pan is hot enough, but over low heat because otherwise the dough will not cook inside and only the surface will burn. Reservation.
Open the fat of chicharrón, add coriander and onion to taste.


Serve the gorditas on a plate. Accompany with coriander and onion.


The corn dough is very delicate, if you have left over, try to cover it well with the help of plastic. In addition, the flour absorbs the water, so you must rehydrate the dough if necessary.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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