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<\/h1>\n<\/h1>\nYield:<\/strong> 10\u201312 gorditas 1 lb (450 g) pork chicharr\u00f3n, broken into bite-sized pieces<\/p>\n 1 lb (450 g) tomatillos, husked and rinsed<\/p>\n 2\u20133 jalape\u00f1os or serrano peppers<\/p>\n \u00bc white onion<\/p>\n 2 garlic cloves<\/p>\n \u00bd cup cilantro<\/p>\n 1 tsp salt<\/p>\n 1 tbsp vegetable oil<\/p>\n 1 cup chicken broth<\/p>\n 3 cups masa harina<\/p>\n 2 cups warm water<\/p>\n 1 tsp salt<\/p>\n 2 cups shredded Oaxaca cheese<\/p>\n or mozzarella cheese<\/p>\n or Monterey Jack cheese<\/p>\n <\/p>\n<\/div>\n Boil tomatillos and peppers for 8\u201310 minutes until softened.<\/p>\n Blend with onion, garlic, cilantro, salt, and \u00bd cup broth until smooth.<\/p>\n Heat oil in a skillet.<\/p>\n Pour in the salsa and simmer for 10 minutes.<\/p>\n Add chicharr\u00f3n to the salsa.<\/p>\n Pour in remaining broth.<\/p>\n Simmer 10\u201315 minutes until softened and coated in sauce.<\/p>\n Set aside.<\/p>\n Mix masa harina and salt.<\/p>\n Gradually add warm water.<\/p>\n Knead until soft and smooth.<\/p>\n Divide into 10\u201312 balls.<\/p>\n Flatten each dough ball into a thick disc.<\/p>\n Place 2\u20133 tablespoons shredded cheese in the center.<\/p>\n Fold dough around the cheese.<\/p>\n Seal completely.<\/p>\n Flatten gently into a gordita about \u00bd inch thick.<\/p>\n Heat a comal or skillet over medium heat.<\/p>\n Cook each gordita 4\u20135 minutes per side until golden.<\/p>\n Let cool slightly.<\/p>\n Carefully slice open one side to create a pocket.<\/p>\n Spoon hot chicharr\u00f3n en salsa verde into the cheese-filled gorditas.<\/p>\n Serve immediately while the cheese is melted and stretchy.<\/p>\n Mexican crema<\/p>\n Crumbled queso fresco<\/p>\n Sliced avocado<\/p>\n Extra salsa verde<\/p>\n Chopped cilantro<\/p>\n Pickled jalape\u00f1os<\/p>\n For the ultra-cheesy version shown in the photo, mix:<\/p>\n 1 cup Oaxaca cheese<\/p>\n 1 cup mozzarella cheese<\/p>\n The Oaxaca gives authentic flavor and the mozzarella creates the long cheese pull when you open the gordita.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 10\u201312 gorditasPrep Time: 30 minutesCook Time: 25 minutes Ingredients: For the Chicharr\u00f3n in Salsa Verde 1 lb (450 g) pork chicharr\u00f3n, broken into bite-sized pieces 1 lb (450 g) tomatillos, husked and rinsed 2\u20133 jalape\u00f1os or serrano peppers \u00bc white onion 2 garlic cloves \u00bd cup cilantro 1 tsp salt 1 tbsp vegetable oil […]<\/p>\n","protected":false},"author":1,"featured_media":5706,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n
Prep Time:<\/strong> 30 minutes
Cook Time:<\/strong> 25 minutes<\/p>\nIngredients:<\/h1>\n
For the Chicharr\u00f3n in Salsa Verde<\/h3>\n
For the Gordita Dough<\/h3>\n
For the Cheese Filling<\/h3>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
\n<\/h1>\n<\/div>\nInstructions:<\/h1>\n
Step 1: Make the Salsa Verde<\/h3>\n
Step 2: Cook the Chicharr\u00f3n<\/h3>\n
Step 3: Prepare the Gordita Dough<\/h3>\n
Step 4: Stuff with Cheese<\/h3>\n
Step 5: Cook the Gorditas<\/h3>\n
Step 6: Fill and Serve<\/h3>\n
Optional Toppings<\/h2>\n
Pro Tip<\/h2>\n