Thick corn masa pockets split open and stuffed. Mexican street food.
Ingredients
Scale
Measurement units
- masa harina
- warm water
- salt
- lard or oil for frying
- chicharrón prensado
- refried beans
- queso fresco
- Mexican crema
- salsa verde
- shredded lettuce
Ingredients
Scale
Measurement units
- masa harina
- warm water
- salt
- lard or oil for frying
- chicharrón prensado
- refried beans
- queso fresco
- Mexican crema
- salsa verde
- shredded lettuce
Instructions
Make the masa
Make the masa
Form and cook
Form and cook
Create the pocket
Create the pocket
Fill and serve
Fill and serve
Tomorrow's Meal
Crispy Gordita Sandwich Stacks
Cold gorditas sliced in half, pan-fried until crispy outside, then stuffed with fresh toppings for a textured breakfast or lunch sandwich
You'll need to pick up:
Neutral oil for fryingFresh lettuce or cabbageCrema or sour creamSalsa or pico de galloCheese (optional)
Quick overview:
- 1.Remove cold gorditas from refrigerator and slice each one horizontally to create two thinner discs
- 2.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
- 3.Fry gordita halves 2-3 minutes per side until golden and crispy at edges
- 4.Drain briefly on paper towels
- 5.Layer crispy gordita with fresh lettuce, crema, salsa, and cheese if desired
- 6.Serve immediately while warm and crispy
Before you cook
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