Gorditas de Chicharrón con Frijol (Masa Pockets with Pork Crackling and Beans)
Thick griddled masa pockets stuffed with soft pork crackling in red salsa and a layer of creamy refried beans.
Made with Salsa roja (cooked red salsa) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina, salt and baking powder in a bowl. Add the 2 tablespoons of oil and the warm water and knead for 2 minutes into a soft, damp dough that does not stick to your hands. Cover and rest for 15 minutes.
15 min - 2
Divide the dough into 8 balls. Press each between two sheets of baking paper to a disc about 9 cm across and 1 cm thick.
- 3
Heat a heavy frying pan or griddle over a medium heat with the 1 tablespoon of oil. Cook the gorditas for 4 minutes on each side, until browned in patches and puffed. Wrap them in a clean tea towel to keep warm.
8 min - 4
Warm your ready made salsa roja (see the base recipe) in a pan, add the crushed scratchings and simmer for 5 minutes, stirring, until they soften. Add a splash of water if it gets too thick.
5 min - 5
Warm your ready made refried beans (see the base recipe) in a small pan with a splash of water, stirring, until steaming hot all the way through.
- 6
Cut a slit in the side of each hot gordita to make a pocket. Spread in some beans, spoon in the crackling, and top with onion and coriander. Serve straight away.
Tips
- Mexican chicharrón prensado is pressed pork crackling cooked in sauce. UK pork scratchings, soaked in salsa, give a similar chew.
- Check the pork scratchings label for flavourings. Plain, unflavoured packs are best, and check they are gluten free.
- Split the gorditas while they are hot. Cold ones tear instead of opening into a pocket.
- The dough should feel like soft clay. If it cracks at the edges, knead in a splash more water.
Storing and freezing
Best eaten fresh. Keep leftover filling in the fridge for up to 3 days and reheat until steaming hot all the way through. Gorditas keep for 2 days wrapped in the fridge and can be reheated in a dry pan.
Questions
What is a gordita?
A gordita is a thick, small disc of masa dough, griddled or fried, split open and stuffed. The name means little fat one. Fillings include beans, cheese, pork and stews.
Can I use ordinary corn flour?
No. You need masa harina, which is corn treated with lime (nixtamalised). Ordinary cornflour or polenta will not make a dough that holds together.
Are they gluten free?
Yes, masa harina is naturally gluten free. Check the labels on the baking powder and pork scratchings to be sure.
More made with salsa roja (cooked red salsa)
Chiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
GFEFNFTacos de Canasta (Basket Tacos)
GFDFEFTamales de Chorizo con Papa (Chorizo and Potato Tamales)
GFDFEFEmpanadas de Atun con Salsa Roja (Tuna Empanadas)
NFHPDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.