Street FoodEasy

Gorditas de Chicharron en Salsa (Pork Crackling Gorditas)

Name: Gorditas de Chicharron en Salsa (Pork Crackling Gorditas)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 10 g Salt; 600 g Dough de maiz para Tortillas; 200 g Chicharron de Pork; 6 Tomatillo verde; 2 Serrano chilli; 0.5 White onion; 2 cloves Garlic; 1 bunch Fresh coriander; 30 ml Vegetable oil

45 min (20 prep + 25 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 16 Apr 2026

Thick corn masa pockets stuffed with pork crackling stewed in green or red salsa.

About this recipe

Gorditas de chicharron en salsa are a classic Mexican street food found in markets and stalls across the country. They are made from corn masa formed into thick discs, cooked on a comal and then split open to be filled with pork crackling stewed in green or red salsa. Crispy on the outside, soft within, the juicy crackling filling makes them an irresistible snack.

History & Origin

Gorditas are one of the oldest and most widespread antojitos in Mexican cuisine. Their name comes from their plump shape, thicker than a regular tortilla, which allows them to hold generous fillings. Chicharron en salsa, one of the most popular guisos in Mexico, combines the crunchy texture of fried pork crackling with the smoothness of a green tomatillo or red tomato salsa. When paired with a masa gordita, it creates a perfect antojito that has been breakfast and lunch for Mexican workers for generations. In each region of Mexico gorditas have variations: in the north they are made with wheat flour, in the Bajio they are deep-fried, in the centre they are cooked on a comal. The chicharron en salsa filling is perhaps the most popular of all, followed by beans, potato with chorizo and poblano strips with cheese. In the traditional markets of Mexico City, Queretaro, San Luis Potosi and Guanajuato, gordita stalls are an obligatory destination where gorditas are prepared to order on large clay comals. The nixtamalised corn masa is hand-patted, cooked, opened with a knife and generously filled with the hot stew.

Estimated cost

£7.00

Total cost

£1.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

15g

Protein

36g

Carbohydrates

20g

Fat

Fibre

560mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the tomatillos and the chillies serrano in water for 10 minutes. Blend them with onion, garlic, coriander and salt for hacer the green sauce.
💡 You can hacer red sauce sustituyendo tomatillos for tomatoes and guajillo chillies.
2
Rompe the chicharron into medium pieces. Frie the sauce in a little oil and anade the chicharron. Cook 10 minutes until the chicharron absorba the sauce and suavice.
💡 El chicharron should be soft, not crispy, to the guisarse in the sauce.
3
Knead the dough of maiz with salt and a little water if necessary until this soft and manejable. Divide into 12 bolitas.
💡 La dough should estar humeda pero not pegajosa.
4
Shape each bolita in a disc thick of some 8 cm of diametro and 1.5 cm of thickness, palmeando with your hands.
💡 Mojar the hands evita that the dough pegue.
5
Cook the gorditas in a comal (flat griddle) hot without oil for 3-4 minutes for lado until it inflen slightly and have spots doradas.
💡 Deben be cocidas for outside pero soft for inside.
6
With a knife, abre each gordita for a costado formando a bolsa. Fill generously with the chicharron in sauce and serve hot.
💡 Acompana with cream, fresh cheese and sauce extra to taste.