Gorditas de Chicharrón

Serves 4

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 tsp salt
• 8 oz pork chicharrones (cracklings)
• 4 dried guajillo chiles
• 2 dried ancho chiles
• 3 garlic cloves
• 1/2 small onion
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1 1/2 cups chicken broth or water
• 2 tbsp vegetable oil
• to taste salt
• 1 cup shredded cabbage or lettuce
• 1/2 cup crumbled queso fresco
• 1/2 cup salsa of choice

Instructions

1. 1Stem and seed the dried guajillo and ancho chiles. Place in a bowl, cover with hot water, and soak 15 minutes until soft.
2. 2While chiles soak, roughly chop half an onion and peel the garlic cloves.
3. 3Drain chiles and place in a blender with the onion, garlic, cumin, oregano, and broth or water. Blend until smooth. Strain through a fine mesh if desired for smoother sauce.
4. 4Heat oil in a medium skillet over medium heat. Add the blended chile sauce and cook, stirring, for 5 minutes until thickened and fragrant.
5. 5Break the chicharrones into bite-size pieces and add to the sauce. Stir in the remaining broth. Simmer gently for 8–10 minutes until the chicharrones soften slightly and absorb flavor. Taste and season with salt. Keep warm.
6. 6In a large bowl mix masa harina and salt. Gradually add the warm water, kneading with your hands until a smooth, Play-Doh-like dough forms (about 3 minutes). Cover and let rest 10 minutes.
7. 7Divide dough into 8 equal balls. Using your hands or a tortilla press lined with plastic, gently flatten each ball into a thick disk about 4 inches wide and 1/4 inch thick (thicker than a tortilla).
8. 8Heat a comal or large cast-iron skillet over medium-high heat. Cook each gordita 2–3 minutes per side until lightly golden and puffed slightly. Transfer to a plate and cover with a towel to keep warm.
9. 9When cool enough to handle, use a small sharp knife to carefully slice a pocket into the side of each gordita, leaving the bottom and edges intact.
10. 10Spoon about 2–warm chicharrón filling into each pocket. Top with shredded cabbage, crumbled queso fresco, and a spoonful of salsa.
11. 11Serve immediately while hot. Optional: lightly brush exteriors with a little extra oil and crisp on the comal for 1 minute more for extra crunch.