Ingredients
- 350 g nixtamalized corn masa
- 200 ml warm water
- 250 g pressed pork rinds (chicharrón prensado)
- 4 tomatillos
- 2 serrano peppers
- 1 garlic clove
- 1/4 onion
- 1 tablespoon oil
- Salt to taste
Step-by-step
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- Put the tomatillos, peppers, garlic and onion in the mixing bowl and blend 15 sec/speed 6.
- Add the oil and cook the sauce 8 min/100°C/speed 1.
- Add the pressed pork rinds and cook 10 min/100°C/reverse/spoon speed until thickened. Set aside.
- Mix the masa with the warm water and salt until you get a smooth dough.
- Shape thick discs and cook on a griddle 4 min per side.
- Open each gordita on one side and fill with the pork rinds in green salsa.
Tips
- The gorditas turn out best a bit thick so you can open them without breaking them.
- You can char-grill the tomatillos before blending for a deeper flavor.
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