Entree: Mexico – Chihuahua, Northern Mexico – Gorditas de Harina (Wheat Flour Gorditas)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 12 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 3 1/2 cups (420 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) fine salt
- 4 tbsp (60 g) lard or vegetable shortening, chilled and cut into small pieces
- 1 tbsp (15 ml) vegetable oil
- 1 1/4 cups (300 ml) warm water, plus up to 2 tbsp (30 ml) more if needed
- 1 tbsp (15 ml) vegetable oil or lard for the griddle
- 8 oz (225 g) chicharron de cerdo (crumbled pork cracklings) for salsa verde filling
- 1 cup (240 ml) salsa verde (homemade or store-bought) for chicharron
- 1 lb (454 g) cooked shredded beef (carne deshebrada), seasoned and warm (optional protein)
- 2 cups (460 g) refried pinto beans, warm (homemade or canned)
- 3 cups (240 g) thinly sliced green cabbage
- 1/2 cup (80 g) white onion, finely chopped
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 4 oz (115 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 limes, cut into wedges
- Salt and black pepper to taste

Instructions

Short Description:
Thick, wheat-flour griddle breads split and filled with savory proteins and toppings to make a complete meal. Typical Northern-Mexico fillings include chicharron in salsa, refried beans, or shredded beef with crisp cabbage and cheese.

Regional Notes:
This Chihuahua variation uses a wheat-flour dough (harina) rather than masa, reflecting the region's wheat agriculture and northern Mexican practice. Gorditas are cooked on a hot comal (griddle) until golden, then slit and filled with hearty meats like chicharron or carne deshebrada and simple fresh toppings.

1. In a large bowl combine flour, baking powder, and salt. Mix to distribute the leavening and salt evenly.
2. Add the chilled lard or shortening and rub it into the dry mix with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
3. Stir in 1 tablespoon vegetable oil. Gradually add warm water, mixing with a wooden spoon or your hand until a soft, slightly tacky dough forms. Add up to 2 tbsp (30 ml) more water only if needed.
4. Turn the dough onto a lightly floured surface and knead briefly (about 1 minute) until smooth and cohesive. Cover with a clean towel and let rest 20–30 minutes.
5. While dough rests, prepare fillings: for chicharron in salsa, heat salsa verde in a skillet over medium heat, add crumbled chicharron and simmer 5–7 minutes until softened and saucy; keep warm. Warm refried beans in a small pot, thin with a little water if too stiff. Reheat shredded beef in a skillet with a splash of broth or salsa until hot and moist; season to taste.
6. Toss sliced cabbage with a pinch of salt and a squeeze of lime; mix and set aside to mellow.
7. Divide dough into 8 equal pieces (for 6 servings, some may take 1–2 gorditas each). Roll each piece into a ball and flatten gently into disks about 4–5 inches (10–12 cm) across and 1/3 inch (8 mm) thick.
8. Heat a comal, heavy skillet, or nonstick griddle over medium-high heat and brush with 1 tbsp (15 ml) vegetable oil or lard.
9. Place disks on the hot griddle and cook until the underside is golden and has small toasted spots, about 2–3 minutes. Flip and cook the other side 2–3 minutes. Press gently with a spatula during cooking so they cook evenly but do not puncture them.
10. If desired, after both sides are cooked you can finish each gordita by pressing edges lightly and returning to the griddle for 30–60 seconds to ensure interior is cooked through and slightly puffs.
11. Transfer cooked gorditas to a towel-lined plate to keep warm. Using a sharp paring knife, make a horizontal slit in the side of each gordita to form a pocket, being careful not to cut all the way through.
12. To assemble: spread 2–3 tablespoons (30–45 g) warm refried beans inside each pocket as a base. Add 2–3 oz (55–85 g) shredded beef or 2–3 tablespoons (30–45 g) chicharron in salsa, depending on filling choice.
13. Top with shredded cabbage, a sprinkle of chopped onion and cilantro, crumbled queso fresco, and a drizzle of crema. Serve with lime wedges and extra salsa on the side.
14. Serve hot; each person typically eats 1–2 gorditas depending on appetite. Leftover gorditas can be reheated on a skillet wrapped in foil.