Gorditas de Chicharrón y Queso

Gorditas de Chicharrón y Queso are a delicious Mexican comfort food made with thick, handmade corn masa filled with savory chicharrón and melted cheese. They are cooked until golden and lightly crisp on the outside while staying soft and flavorful inside.

These gorditas are perfect for breakfast, lunch, dinner, or a satisfying weekend meal. Serve them warm with salsa, chopped cilantro, onions, avocado, or your favorite Mexican toppings.

Prep Time

• Prep: 25 minutes
• Cook: 20 minutes
• Total: 45 minutes
• Servings: 8 gorditas

Ingredients

For the Gorditas

• 2 cups masa harina
• 1 ½ cups warm water, approximately
• ½ teaspoon salt
• 1 tablespoon vegetable oil or melted lard
• 1 cup finely chopped chicharrón
• 1 cup shredded Oaxaca, Monterey Jack, or mozzarella cheese

Optional Toppings

• Salsa verde or salsa roja
• Finely chopped white onion
• Fresh cilantro
• Sliced avocado
• Mexican crema
• Crumbled queso fresco
• Pickled jalapeños
• Lime wedges

How to Make Gorditas de Chicharrón y Queso

1. Prepare the Masa

Place the masa harina and salt in a large mixing bowl. Slowly add the warm water while mixing with your hands.

Knead for about 3–5 minutes until the dough becomes soft and smooth. It should hold together without cracking but should not feel overly wet.

If the masa feels dry, add a tablespoon of water at a time. If it becomes too sticky, add a small amount of masa harina.

Mix in the oil or melted lard and knead until incorporated.

2. Prepare the Filling

Finely chop the chicharrón into small pieces.

Combine the chicharrón with the shredded cheese. You can add a spoonful of salsa verde or salsa roja to the mixture if you want extra flavor and moisture.

3. Form the Gorditas

Divide the masa into 8 equal portions and roll each portion into a ball.

Flatten one ball into a thick disk using your hands.

Place about 1–2 tablespoons of the chicharrón and cheese mixture in the center.

Carefully fold the masa around the filling and pinch the edges together to seal it completely.

Gently flatten it again until it is approximately ½-inch thick.

Repeat with the remaining masa and filling.

4. Cook the Gorditas

Heat a lightly greased cast-iron skillet, griddle, or comal over medium heat.

Place the gorditas on the hot surface and cook for about 4–5 minutes on the first side.

Flip and cook another 4–5 minutes.

Continue flipping as needed until both sides are golden brown and the gorditas are cooked through.

The cheese should be melted and the outside should have lightly crisp edges.

5. Serve

Transfer the cooked gorditas to a plate and let them rest for a couple of minutes.

Serve them warm with your favorite salsa, onions, cilantro, avocado, crema, and a squeeze of fresh lime.

Tips for the Best Gorditas

• Keep the masa soft: Dry masa can crack when you try to fill and flatten it.
• Don’t overfill: Too much filling can cause the gordita to split while cooking.
• Seal carefully: Make sure the chicharrón and cheese are completely enclosed.
• Use medium heat: Very high heat can brown the outside before the inside cooks.
• Grate the cheese finely: Smaller pieces melt faster and more evenly.
• Let the dough rest: Resting the masa for 5–10 minutes can make it easier to shape.
• Keep cooked gorditas warm: Wrap them loosely in a clean kitchen towel while you finish cooking the batch.

Variations

Gorditas with Salsa

Mix a small amount of salsa verde into the chicharrón filling for a spicy, tangy flavor.

Spicy Gorditas

Add finely chopped jalapeños or serrano peppers to the filling.

Bean and Chicharrón Gorditas

Spread a thin layer of refried beans inside before adding the chicharrón and cheese.

Extra-Cheesy Gorditas

Use Oaxaca cheese or Monterey Jack for an especially melty filling.

Vegetarian Version

Replace the chicharrón with seasoned mushrooms, refried beans, or roasted vegetables.

What to Serve with Gorditas

Gorditas pair wonderfully with:

• Salsa verde
• Salsa roja
• Refried beans
• Mexican rice
• Guacamole
• Fresh avocado
• Pico de gallo
• Mexican crema
• Pickled onions
• Fresh fruit

Storage

Allow leftover gorditas to cool completely before storing them in an airtight container.

Refrigerate for up to 3–4 days.

To reheat, place them on a dry skillet over medium-low heat until warmed through. You can also reheat them in an oven or air fryer until hot and slightly crisp.

For longer storage, freeze individually wrapped gorditas in a freezer-safe bag for up to about 2–3 months.

Frequently Asked Questions

Can I use regular corn flour instead of masa harina?

No. Masa harina is specifically treated with lime (nixtamalized) and is what gives traditional gorditas their characteristic texture and flavor.

Why are my gorditas cracking?

The masa is probably too dry. Add a little warm water and knead until the dough becomes soft and pliable.

Can I make gorditas without chicharrón?

Yes. You can fill them with beans, cheese, shredded meat, mushrooms, potatoes, or other fillings.

Can I cook gorditas without oil?

Yes. A well-seasoned comal or nonstick skillet can be used without much oil. A small amount of oil or lard, however, can help create a more golden and flavorful exterior.

What cheese works best?

Oaxaca cheese is a great traditional-style choice. Monterey Jack, mozzarella, Chihuahua cheese, or another good melting cheese can also work well.

Nutrition Information

Approximate per gordita, depending on the amount of filling and cheese:

• Calories: 250–300
• Protein: 8–10g
• Carbohydrates: 25–30g
• Fat: 12–16g
• Fiber: 3–4g
• Sodium: 300–450mg

Nutrition will vary depending on the type and quantity of chicharrón, cheese, and cooking fat used.

Final Thoughts

Gorditas de Chicharrón y Queso are a simple but incredibly satisfying Mexican dish. The combination of tender corn masa, savory crispy chicharrón, and melted cheese makes every bite delicious. Serve them hot with homemade salsa and your favorite toppings for a comforting meal the whole family can enjoy.