Gorditas de Chicharron y Gorditas de Frijoles

Gorditas - Fried - Chicharron

Gorditas, part deux! If you haven’t read my first Gorditas post, Gorditas de Azucar y Canela (Sugar and Cinnamon Sweet Griddle Pancakes), do it now! Read it, make them, love them ♥ Those delicious sweet puppies were a dessert version cooked solely on a flat top. Now, let’s fry some dough! Basically, these are fried Mexican pancakes, and that is the best way for me to describe them.

One version of these gorditas will be rolled with fried pork rinds and the other stuffed with the deliciousness that is refried beans.  Top these fried round with sour cream, queso fresco (Mexican cheese) and of course, some salsa. 

Gorditas - Fried - Frijoles
Gorditas de Frijoles (Fried Mexican Pancakes Stuffed with Refried Beans)

What are Gorditas?

What are Gorditas? What a good question. Gorditas are tortilla dough rounds that have been pressed into  1/4″ thickness, fried to crunchy perfection, split open and stuffed with your meat of choice or refried beans. Spread some sour cream over the top, sprinkle queso fresco and shredded lettuce, and dollop salsa for the ultimate Mexican dinner experience. Stuffing options you can use: shredded chicken, shredded or cubed steak, shredded pork, refried beans, but literally anything can work! It’s stuffed dough, uh, it’s already delicious!

My favorite you ask? Gorditas de chicharron (pork rinds). These are created slightly different. The dough is stuffed with the pork rinds before rolled and fried. No need to slice these open, just top with all the goodies! ♥

Dough and Stuffing

The most important aspect of this dish is the tortilla dough. Without the dough, there are no Gorditas. There are two methods of obtaining the tortilla dough. Some hispanic stores offer this product, but not all do. A quick batch can also be whipped up using, Maseca Gluten Free Tortilla Mix, you just add water. It can’t get much simpler than that. Normally I go for the easier option and pick up 2-3 lbs at my local store, Cardenas, but I have mixed my own before and if you are worried about the taste, don’t be – it is close to identical. Don’t worry if you buy or mix too much dough either, I always do, I can never get the calculations right. Save it for other uses in the week! 

Other uses: 

  • quesadillas 
  • sopes
  • empanadas
  • pupusas, and
  • tortillas, of course

Now for the stuffing. . . we love us some beans and that is all we normally stuff ours with. I don’t have a refried recipe YET, but it is coming. Create your own refried beans or purchase them canned. In a pickle, I buy Rosita’s Refried Beans, but don’t tell my mom! As I mentioned above, there are many other versions and varieties of meats you can use: steak, chicken, pork, either shredded or cubed and with any seasoning or sauce you wish! Get creative! 

Amazed by these delicious fried flavorful suckers? Show me the magic! ♥

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Gorditas de Chicharron (Fried Pork Rind Mexican Pancakes)

Fried dough stuffed with pork rind? Sign me up! Enjoy this traditional Mexican dish any time of the year. 
Prep Time10 mins
Cook Time30 mins
Resting Time5 mins
Total Time40 mins
Course: Dinner, Entree, Main Course
Cuisine: Hispanic, Mexican
Keyword: chicharon, fried, pork rind, tortilla dough
Servings: 6 gorditas
Author: Sharon Guerrero-Perez

Ingredients

  • 15 oz Tortilla Dough
  • 8 oz Chicharron (Fried Pork Rind)
  • 8 fl.oz Canola Oil

Optional Toppings:

  • Sour Cream (to taste - use as much as you want)
  • Queso Fresco (to taste - use as much as you want)
  • Shredded Lettuce (to taste - use as much as you want)
  • Salsa (salsa of choice)

Instructions

  • Heat a comal (flat top griddle) over medium heat on one burner. On another burner, heat a deep sauté pan with the canola oil over medium heat. 
  • Divide the dough into 2.5 oz balls, you will create 6 with this amount of tortilla dough. Thickness of Gorditas will vary and they can be sized up or down depending on preference. (Note: the larger and thicker, the longer it will take to cook and could result in uneven cooking)
  • Once rolled, make a hole in the center of the dough ball with your thumb until it's hollow. Add 1-2 tablespoon of Chicharron in the hole and re roll into a ball. 
  • Roll the Gorditas over a floured surface to 1/4 inch thick. Use a roller, tortilla press, or hands to roll out into a disk. 
  • Add the Gorditas to the comal and cook each side until sealed and lightly golden on both sides. The point is to seal the dough so it doesn't stick in the seep sauté pan and to par cook it. 
  • Transfer to the heated deep sauté pan and fry the Gorditas until golden brown and crispy on each side. 
  • Remove and cool over paper towels until they can be handled. 
  • Cover the top with any toppings of choice! Spread sour cream, top with shredded lettuce, queso fresco and some salsa for spice!

Notes

  • * Each dough ball is about 2.5 oz, 15 oz of dough. If you are purchasing at a store, ask for 1 lbs (or more) - you will never get each ball exactly the same unless you weigh each one, but who has time for that.
  • Recipe is for 6 Gorditas, but it is easy to scale up or down - make additional Gorditas as you go with dough amount and filling amount to your preference 
  • Toppings are optional and you can switch them up, add, remove, anything!
  • Canola Oil - I like to keep the deep sauté pan filled enough to cover half the Gordita when frying - as more as needed; I start with ½ cup (4 fl.oz) 
  • Cooking the Gorditas in the comal will help the dough seal so it doesn't stick in the sauté pan when frying. It will also par cook it so the Gorditas don't further burn in the oil and take too long to turn golden - also ensures even cooking
  • Options to roll out dough: 
    • Roll out on floured surface
    • Use a tortilla press (with a cut up ziplock back in between the press and dough - this prevents it from sticking to the press
    • Hands
    • Flat end of a plate

Gorditas de Frijoles (Mexican Fried Pancakes Stuffed with Refried Beans)

What is better then a thick fried tortilla stuffed with refried beans? You're right, nothing. Top it will tons of sour cream, cheese and salsa for the ultimate Mexican dinner. 
Prep Time10 mins
Cook Time30 mins
Resting Time5 mins
Total Time40 mins
Course: Entree, Main Course
Cuisine: Hispanic, Mexican
Keyword: fried, gorditas, Mexican, pancakes, refried beans, stuffed, tortila dough
Servings: 6 gorditas
Author: Sharon Guerrero-Perez

Ingredients

  • 15 oz Tortilla Dough *
  • 8 fl.oz Canola Oil
  • 1 lb Refried Beans (sub recipe of choice or canned refried beans)

Optional Toppings:

  • Sour Cream (to taste - as much as needed)
  • Shredded Lettuce (to taste - as much as needed)
  • Queso Fresco, crumbled (to taste - as much as needed)
  • Salsa (salsa of choice)

Instructions

  • Heat a comal (flat top griddle) over medium heat on one burner. On another burner, heat a deep sauté pan with the canola oil over medium heat. 
  • Divide the dough into 2.5 oz balls, you will create 6 with this amount of tortilla dough. Thickness of Gorditas will vary and they can be sized up or down depending on preference. (Note: the larger and thicker, the longer it will take to cook and could result in uneven cooking)
  • Roll the Gorditas over a floured surface to 1/4 inch thick. Use a roller, tortilla press, or hands to roll out into a disk. 
  • Add the Gorditas to the comal and cook each side until sealed and lightly golden on both sides. The point is to seal the dough so it doesn't stick in the deep sauté pan and to par cook it. 
  • Transfer to the heated deep sauté pan and fry the Gorditas until golden brown and crispy on each side. 
  • Remove and cool over paper towels until they can be handled. Once cool, slice the Gordita in half until mid ways down the Gordita. You want to have enough space to add in your stuffing. Scoop 1/3 cup of Refried Beans (or meat of choice). 
  • Cover the top with any toppings of choice! Spread sour cream, top with shredded lettuce, queso fresco and some salsa for spice!

Notes

  • *Each dough ball is about 2.5 oz, 15 oz of dough. If you are purchasing at a store, ask for 1 lbs (or more) - you will never get each ball exactly the same unless you weigh each one, but who has time for that.
  • Recipe is for 6 Gorditas, but it is easy to scale up or down - make additional Gorditas as you go with dough amount and filling amount to your preference 
    • Stuffing Choice: 
      • Refried Beans
      • Shredded/Cubed Chicken
      • Shredded/Cubed Pork
      • Shredded/Cubed Beef
    • Use any seasoning or sauce of choice!
  • Toppings are optional and you can switch them up, add, remove, anything!
  • Canola Oil - I like to keep the deep sauté pan filled enough to cover half the Gordita when frying - as more as needed; I start with ½ cup (4 fl.oz) 
  • Cooking the Gorditas in the comal will help the dough seal so it doesn't stick in the sauté pan when frying. It will also par cook it so the Gorditas don't further burn in the oil and take too long to turn golden - also ensures even cooking
  • Options to roll out dough: 
    • Roll out on floured surface
    • Use a tortilla press (with a cut up ziplock back in between the press and dough - this prevents it from sticking to the press
    • Hands
    • Flat end of a plate
Gorditas - Both - Fried

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