Embark on a journey through traditional Mexican flavors with "Recetas Antojables," where we bring to life the delightful combination of crispy pork chicharrón enveloped in a tangy green tomato sauce. Accompanied by homemade gorditas, this recipe offers a heartwarming meal perfect for family gatherings or to add a rustic touch to your weeknight dinner.
Ingredients:
For the Chicharrón in Salsa:
- 2 lbs of chicharrón (pork rinds), in small pieces
- 1/2 bunch of cilantro
- 1 teaspoon dried oregano
- 1 pinch of cumin
- 6 green tomatoes
- 5 green chili peppers
- 2 guajillo chili peppers
- 1/2 onion, roughly chopped
- A small amount of chopped onion for frying
- 2 cloves garlic, peeled
- Water, as needed for blending
For the Gorditas:
- 7 cups of flour
- 1 gallon of water, adjust as needed for dough
- Oil, for frying
For Serving:
- Lettuce, shredded
- Cheese, shredded or crumbled
- Salsa, of choice
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8
Equipment:
- Blender
- Large skillet or pan
- Mixing bowl
- Comal or another flat skillet
- Cooking utensils
Instructions:
1. Begin by preparing the salsa. In a blender, combine the green tomatoes, green chili peppers, guajillo chili peppers, 1/2 chopped onion, garlic cloves, cilantro, a teaspoon of oregano, and a pinch of cumin. Add a little water to facilitate blending and blend until smooth.
2. In a large skillet, heat some oil and fry the small amount of chopped onion until golden brown to fragrance the oil.
3. Add the blended salsa mixture to the skillet. Then, pour in three cups of water and let it simmer for 15 minutes.
4. Once the sauce is simmering, stir in the chicharrón pieces and cook for an additional 5 minutes, just until the chicharrón softens.
5. While the salsa is cooking, prepare the gorditas. In a mixing bowl, gradually add water to the flour, kneading continuously until a dough forms.
6. Shape the dough into small balls and flatten them to form the gorditas. Cook on a hot comal or a flat skillet until they puff up slightly and develop a light brown color on both sides.
7. When the gorditas are ready, slice them open and scoop out some of the cooked dough from the center to create a pocket.
8. Stuff the gorditas with the prepared chicharrón in salsa, and top with shredded lettuce, cheese, and additional salsa to taste.
9. Serve immediately, and enjoy the explosion of flavors with each bite!
Cooking Tips:
- Be careful not to overcook the chicharrón in the salsa; it should be tender but still have a bit of crunch.
- For a more intense flavor, roast the green tomatoes and chili peppers before blending.
- Adjust the consistency of the gordita dough as needed by adding more flour or water to achieve a pliable, non-sticky dough.
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This heartfelt and homey recipe is by Recetas Antojables. Check out their YouTube channel for a visual guide to this recipe and more at https://www.youtube.com/@recetasantojables3705.
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