Chilorio Gorditas
Experience the bold, authentic flavors of Northern Mexico with these irresistible Chilorio Gorditas. Featuring tender, shredded pork simmered in a rich and zesty chilorio sauce made from dried ancho and guajillo chiles, garlic, and aromatic spices, this recipe brings traditional Mexican cuisine to your table. Tucked into warm, freshly made masa gorditas, each pocket is filled with refried beans, savory chilorio, and topped with crumbled queso fresco, crisp lettuce, and your favorite salsa for a burst of freshness. Perfect for a hearty lunch or dinner, these gorditas are a delightful blend of texture and spice that will satisfy your cravings while showcasing the artistry of Mexican cooking. Whether you're hosting a fiesta or simply craving something extraordinary, Chilorio Gorditas are a must-try dish that will leave everyone coming back for more!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder
- 4 pieces Dried ancho chiles
- 4 pieces Dried guajillo chiles
- 0.25 cup White vinegar
- 4 pieces Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Lard or vegetable oil
- 2 cups Masa harina
- 1.25 cups Warm water
- 1 cup Refried beans
- 0.5 cup Crumbled queso fresco
- 1 cup Shredded lettuce (optional)
- 0.5 cup Salsa (optional)
Instructions
Cut the pork shoulder into large chunks and place them in a pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 60 minutes or until the pork is tender.
While the pork cooks, remove the stems and seeds from the ancho and guajillo chiles. Place the chiles in a bowl with hot water and soak for 20 minutes, or until softened.
Transfer the softened chiles to a blender along with the vinegar, garlic, cumin, oregano, salt, black pepper, and 1/2 cup of the soaking water. Blend until smooth, creating the chilorio sauce.
Once the pork is cooked, drain it and shred the meat with forks or your hands. Heat the lard or vegetable oil in a large skillet over medium heat, then add the shredded pork.
Pour the chilorio sauce over the pork and mix well. Cook, stirring frequently, for 10-15 minutes until the sauce thickens and the pork absorbs its flavors. Remove from heat.
To prepare the gorditas, mix the masa harina with the warm water in a bowl until a soft dough forms. Divide the dough into 12 equal portions and roll each into a ball.
Flatten each ball into a 4-inch disk. Heat a dry skillet or griddle over medium heat, then cook the disks for 2-3 minutes on each side until lightly browned and cooked through.
Using a knife, carefully slice halfway through each gordita to create a pocket. Spread a layer of refried beans inside each pocket, then stuff with the chilorio.
Top the gorditas with crumbled queso fresco, shredded lettuce, and salsa if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 168 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 892 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
