Gorditas chicharron and cheese

Here’s a recipe for Sourdough Gorditas with Chicharron and Cheese:

Ingredients:

For the Gorditas:

• 2 cups masa harina (corn flour)
• 1 cup warm water
• 1/2 cup sourdough starter (discard or active)
• 1/2 teaspoon salt

For the Filling:

• 1 cup cooked chicharron (pork cracklings), chopped
• 1 cup shredded cheese (cheddar, Oaxaca, or your choice)
• 1 small onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• Fresh cilantro, chopped (optional)
• Salt and pepper to taste

Instructions:

Prepare the Gorditas:

1. Mix Dough: In a large bowl, combine the masa harina, warm water, sourdough starter, and salt. Mix until a soft dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.
2. Rest Dough: Let the dough rest for about 15-20 minutes to allow the masa to fully hydrate.
3. Shape Gorditas: Divide the dough into 8-10 equal portions and roll them into balls. Flatten each ball into a disc about 1/4 inch thick.
4. Cook Gorditas: Preheat a griddle or a large skillet over medium-high heat. Cook the gorditas for about 2-3 minutes on each side, until they develop a light golden color and are cooked through. Remove from heat and let them cool slightly.

Prepare the Filling:

5. Cook Filling: In a skillet over medium heat, add the chopped chicharron and cook until crispy. Remove from heat and set aside.

Assemble the Gorditas:

6. Cut Gorditas: Using a sharp knife, carefully cut a slit halfway through each gordita to create a pocket.
7. Stuff Gorditas: Fill each gordita with the crispy chicharron and shredded cheese. If desired, add finely chopped onion, jalapeño, and cilantro.
8. Melt Cheese: Place the stuffed gorditas back on the griddle or skillet over low heat for a few minutes to melt the cheese and warm the filling.

Serve:

9. Serve: Serve the gorditas warm with your favorite salsa, guacamole, or sour cream.

Enjoy your delicious Sourdough Gorditas with Chicharron and Cheese!