Gorditas de Chicharrón

Instructions

1. 1

   Mix masa harina with warm water, salt, and lard until a smooth, pliable dough forms. It should not crack when pressed. Divide into 12 equal balls.

2. 2

   Press each ball into a thick, round disc about ⅓-inch thick and 4 inches across using a tortilla press or your palms — gorditas are notably thicker than tortillas.

3. 3

   Cook on a dry comal or cast iron skillet over medium-high heat for 4–5 minutes per side until the outside forms a firm crust that sounds slightly hollow when tapped. The interior will steam and puff slightly.

4. 4

   While still warm, use a knife to split each gordita open along the side like a pita pocket, without cutting all the way through. Spread a layer of refried beans inside, then fill generously with the chicharrón in salsa verde. Add a drizzle of crema, extra salsa, and cilantro. Serve immediately.