Go Back
A photograph showcases freshly cooked gorditas de chicharrón on a rustic plate, stuffed with pork rinds and topped with lettuce, cheese, salsa, and crema.

Gorditas de Chicharrón (Stuffed Masa Pockets with Pressed Pork)

These gorditas de chicharrón are crispy-on-the-outside, juicy-on-the-inside masa pockets filled with flavorful pressed pork rind and topped with classic garnishes like salsa, crema, and queso fresco. A street food staple made easy for your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine Mexican
Servings 6
Calories 260 kcal

Ingredients
  

  • 2 cups masa harina
  • 1 ¼ cups warm water
  • ¼ tsp salt
  • 1 cup chicharrón prensado pressed pork rinds
  • ½ cup shredded lettuce
  • ¼ cup queso fresco or cotija
  • Salsa roja or salsa verde
  • Mexican crema

Instructions
 

  • Mix masa harina, salt, and water until you get a soft dough. Knead for 2-3 minutes.
  • Divide into 6 balls. Flatten each into a thick disc.
  • Add a spoonful of chicharrón in the center. Fold edges around the filling and shape into a sealed disc.
  • Heat a dry comal or skillet over medium heat. Cook gorditas for 4-5 minutes per side until golden and lightly charred.
  • Let them rest for a minute, then carefully split open like a pita pocket.
  • Top with lettuce, cheese, salsa, and crema. Eat hot.
  • Pro Tip: Chicharrón prensado already has fat in it, so it will sizzle from inside as it heats—that’s where the magic happens.
Keyword gorditas de chicharrón, Mexican street food, antojitos, gordita recipe, masa snacks