Michoacan pork rind gorditas

 

Michoacan pork rind gorditas are a typical Mexican snack. They consist of thick corn tortillas filled with pressed pork rinds and fried in oil. They are served open-faced and accompanied by onion, cilantro, fresh cheese, and red salsa. They are a delicacy that you can enjoy at any time of day, for breakfast, lunch, or dinner. 

 

The origin of Michoacán pork rind gorditas dates back to pre-Hispanic times, when indigenous people made thick tortillas with nixtamalized corn dough and filled them with various ingredients, such as beans, meat, cheese, or vegetables. These tortillas were cooked on a comal or fried in oil and were called "tlacoyos" or "tlaxcales."

With the arrival of the Spanish, new ingredients were introduced to Mexican cuisine, such as pork, cheese, and lard. Thus, tlacoyos transformed into the gorditas we know today, filled with pressed pork rinds, a way of preparing pork rinds seasoned with chilies and spices and pressed into a plastic bag.

Michoacán pork rind gorditas originate from the state of Michoacán, where they have been consumed as part of the daily diet for centuries. It's said that the first Michoacan gorditas were prepared in the town of Quiroga, where the National Pressed Pork Crackling Fair is held every year. However, this dish has spread throughout the country and can be found in many street stalls, markets, and restaurants. 

 

Equipment

 Frying pan
Knife

Ingredients

1 kg corn dough
350 g pressed pork rinds
250 g fresh cheese
500 ml oil
1/2 onion
1 bunch of cilantro
1 cup cottage cheese
1 cup red sauce
1 teaspoon baking powder
1 pinch of salt
Water

 

Preparation

Finely chop half an onion and the cilantro.
Crumble the fresh cheese.
Mix the baking powder with a pinch of salt and a little water.
Knead the mixture and form small balls; flatten the centers slightly, creating hollows.
Fill with pork rinds and cottage cheese.
Shape again into a circle and flatten.
Fry the gorditas in oil until golden brown and cooked through.
Then, open the gorditas and add fresh cheese, cilantro, onion, and salsa.

 Tips

To ensure the oil is hot enough, you can drop in a small ball of dough. If it bubbles, it's ready. The right temperature will help the gordita absorb less oil. 

 

They're delicious!!

Bon appétit!!