Street FoodMediumFree

Pressed Pork Crackling Gorditas

Name: Pressed Pork Crackling Gorditas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 0.25 White onion; 300 g Chicharron prensado (pressed pork crackling); 3 Serrano chillies; 100 g Soured cream; 1 Garlic cloves; 3 tbsp Lard; 500 g Corn masa dough; 100 g Fresh cheese; 1 to taste Salt; 6 Tomatillos

60 min (30 prep + 30 cook) Medium 6 servings Centro y Norte de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Thick corn masa pocket stuffed with pressed pork crackling in green salsa.

About this recipe

Gorditas are a traditional Mexican street food made from corn masa, thicker than a standard tortilla, and stuffed with a variety of fillings. This version features chicharron prensado (pressed pork crackling) stewed in a tangy green tomatillo salsa, making it one of the most popular varieties. They can be fried or cooked on a griddle and are served with salsa, soured cream, and fresh cheese. Gorditas are especially popular across central and northern Mexico.

History & Origin

Gorditas were born in northern Mexico, particularly in states such as Coahuila, Nuevo Leon and Durango, where sweetcorn culture and pork lard are pillars of regional cooking. Their name refers to their thicker, plumper shape compared to a standard tortilla — like 'chubby tortillas'. Chicharron prensado (pressed pork crackling), their most emblematic filling, is a product that emerged from the Spanish colonial tradition of using every part of the pig. Traditionally they are cooked on a clay griddle and sliced open along one side for filling, creating a sort of edible pocket. In the plazas of northern Mexico it is common to see the gordita makers preparing them to order, offering up to twenty different fillings.

Estimated cost

£21.07

Total cost

£3.51

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

401

Calories

21g

Protein

41g

Carbohydrates

17g

Fat

Fibre

687mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the green salsa: boil the tomatillos and serrano chillies in water for 10 minutes until soft. Blend with garlic and a pinch of salt until smooth. Set aside.
2
Crumble the chicharron prensado (pressed pork crackling) by hand. Heat a tablespoon of lard in a frying pan and cook the crackling for 5 minutes. Pour in the green salsa and simmer for 10-15 minutes until thickened.
💡 Chicharron prensado is different from regular pork scratchings. It is a pressed cake of crackling and pork scraps, commonly found in Mexican grocers.
3
Mix the corn masa with the remaining lard, salt, and enough warm water to form a soft, smooth dough that doesn't crack.
4
Divide the dough into 12 balls. Flatten each one with your hands to form a thick disc about 8 cm across and 1.5 cm thick. Place a spoonful of the chicharron filling in the centre, fold the edges over, and flatten gently into a thick filled disc.
5
Cook the gorditas on a griddle over medium heat for 4-5 minutes on each side until golden-brown spots appear and they are cooked through.
6
Optionally, slice the gorditas open along one side and add soured cream, crumbled fresh cheese, and extra salsa.