Gorditas
Thick, pillowy corn pockets crisped on the outside and stuffed with savory braised pork and tangy salsa. The dough is simple masa harina, while the pork slow-braises until fork-tender so each bite is rich and comforting.
2 cup masa harina, room temperature
1 ¼ cup warm water
1 tsp salt
½ tsp baking powder
2 tbsp vegetable oil
1 ½ lb pork shoulder, trimmed and cut into 2-inch chunks
1 onion, halved
4 clove garlic, peeled and smashed
1 orange, juiced (keep peel)
1 tsp cumin
1 bay leaf
1 tsp black pepper, freshly ground
2 tbsp vegetable oil for braising
½ cup vegetable oil for frying
4 oz crumbled queso fresco
¼ bunch fresh cilantro, chopped
1 lime, cut into wedges
¾ cup salsa roja or salsa verde
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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