Chorizo Gorditas with Queso Fresco

Dinner

Chorizo Gorditas with Queso Fresco

Pan-fried masa pockets hold crumbled Mexican chorizo, queso fresco, tomato and cilantro.

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Yield
6 gorditas
Cuisine
Mexican

Serving ideas

Serve with hot sauce, lime wedges or sour cream.

Ingredients

See the ingredient checklist
  • 1 tbsp lard or vegetable oil
  • 12 oz Mexican chorizo, casings removed
  • 1 small yellow onion, finely chopped
  • 2 cups masa harina
  • 1 tsp kosher salt
  • 1 to 1 1/4 cups lukewarm water
  • 2 tbsp lard or vegetable oil, divided, plus more for frying as needed
  • 2 oz crumbled queso fresco, about 1/2 cup
  • 1 Roma tomato, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • hot sauce, lime wedges or sour cream

Before you cook

Add the water gradually since different brands of masa harina absorb it differently.

How to make Chorizo Gorditas with Queso Fresco

  1. Heat the filling lard in a heavy skillet over medium-high. Break up and brown the chorizo for 6 to 8 minutes. Add onion and cook until soft, about 7 minutes.

  2. Combine masa harina and salt. Gradually add enough lukewarm water to make a firm, pliable dough. Work in 1 tablespoon lard, cover and rest 15 minutes.

  3. Divide into six balls and press into rounds about 1/4 inch thick. Heat the remaining lard over medium-high and fry in batches for 2 to 3 minutes per side, until puffed. Drain on paper towels.

  4. When cool enough to handle, slice each round two-thirds of the way through. Fill with chorizo, queso fresco, tomato and cilantro.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chorizo Gorditas with Queso Fresco

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Pan-fried masa pockets hold crumbled Mexican chorizo, queso fresco, tomato and cilantro.
Print Recipe
Total Time 1 hour
Servings: 6 gorditas
Course: Dinner
Cuisine: Mexican
Ingredients Instructions Notes

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Ingredients
  

Filling
  •  
    1 tbsp lard or vegetable oil
  •  
    12 oz Mexican chorizo, casings removed
  •  
    1 small yellow onion, finely chopped
Masa pockets
  •  
    2 cups masa harina
  • 1 tsp kosher salt
  •  
    1 to 1 ¼ cups lukewarm water
  •  
    2 tbsp lard or vegetable oil, divided plus more for frying as needed
Toppings
  •  
    2 oz crumbled queso fresco about 1/2 cup
  •  
    1 Roma tomato, seeded and finely chopped
  •  
    ¼ cup chopped fresh cilantro
  •  
    hot sauce, lime wedges or sour cream

Instructions
 

  1. Heat the filling lard in a heavy skillet over medium-high. Break up and brown the chorizo for 6 to 8 minutes. Add onion and cook until soft, about 7 minutes.
  2. Combine masa harina and salt. Gradually add enough lukewarm water to make a firm, pliable dough. Work in 1 tablespoon lard, cover and rest 15 minutes.
  3. Divide into six balls and press into rounds about 1/4 inch thick. Heat the remaining lard over medium-high and fry in batches for 2 to 3 minutes per side, until puffed. Drain on paper towels.
  4. When cool enough to handle, slice each round two-thirds of the way through. Fill with chorizo, queso fresco, tomato and cilantro.

Notes

Add the water gradually since different brands of masa harina absorb it differently.
Adapted from Brooke Caison, Delish.

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