Chorizo & Queso Fresco Stuffed Gorditas (Print Version)
Crisp masa gorditas split open and stuffed with spicy chorizo, warm beans, queso fresco, cilantro, and salsa.
# Ingredients:
For the gorditas
01 -
2 cups (230 g) masa harina
02 -
1 teaspoon fine salt
03 -
1 1/2 cups (360 ml) warm water, plus more as needed
04 -
1 tablespoon lard or neutral oil, plus 1 tablespoon for the skillet
For the filling
05 -
10 oz (285 g) raw Mexican chorizo, casings removed if needed
06 -
1/2 small white onion, finely diced
07 -
1 cup (240 g) warm refried beans
08 -
3/4 cup (85 g) crumbled queso fresco
09 -
1/3 cup salsa verde or red salsa
10 -
1/4 cup chopped fresh cilantro
11 -
1 lime, cut into wedges
# Instructions:
01 -
Mix masa harina and salt in a large bowl. Add warm water and lard, then knead for 2 minutes until soft and smooth. Cover and rest for 10 minutes.
02 -
Heat a skillet over medium heat. Add the chorizo and onion, then cook for 7-9 minutes, breaking the meat into small crumbles, until browned and fully cooked.
03 -
Divide the dough into 8 equal balls. Press each ball into a 4-inch round about 1/3 inch thick, smoothing any cracked edges with damp fingers.
04 -
Heat a large skillet or griddle over medium heat and brush with oil. Cook the gorditas for 3-4 minutes per side until golden in spots and firm around the edges.
05 -
Cool the gorditas for 1 minute. Use a small serrated knife to slit each one halfway around the edge, creating a pocket without cutting through the back.
06 -
Spread warm refried beans inside each pocket. Add chorizo, queso fresco, salsa, cilantro, and a squeeze of lime. Serve right away.
# Notes:
01 -
Makes 8 stuffed gorditas, enough for 4 servings as a snack or light meal.
02 -
Best served hot while the shells are crisp and the cheese is cool and crumbly.
03 -
Nutrition is an estimate per serving of 2 gorditas.