GORDITAS DE HORNO PASO A PASO Estilo DURANGO| EN HORNO DE ESTUFA| Chicharrón y Queso

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while still providing flavor.

refried beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are healthier, while pinto beans are often cheaper.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: bell pepper

Serrano adds heat, while bell pepper is milder and cheaper.

Welcome to the channel; today we're making gorditas de horno.

Start by taking 1 liter of whole milk and adding 2 tablespoons of white vinegar or apple cider vinegar to it. Let it sit for 20 minutes to curdle.

On a comal over the fire, roast 700 grams of tomatoes, 2 jalapeño peppers, 2 cloves of garlic, and some onion until charred.

Place a piece of aluminum foil on the comal to prevent burnt bits from sticking.

Roast 3 poblano peppers directly over the fire until well charred, then place them in a covered container or plastic bag for 5 minutes to sweat.

Chop 250 grams of pork cracklings into small cubes and set aside.

Grate the cheddar cheese or mozzarella using the large side of a grater and set aside.

Peel the skin off the roasted poblano peppers, remove the seeds, and place them in a blender.

Add the roasted tomatoes, garlic, and onion to the blender. You can peel the tomatoes if desired, but leaving some skin adds flavor.

Add half a cup of water to the blender and pulse to blend until the salsa is chunky, not smooth.

In a skillet, heat some oil and sauté sliced onion until translucent, adding salt to taste.

Pour the blended salsa into the skillet and let it simmer. Adjust salt to taste.

In a separate skillet without oil, fry the chopped pork cracklings until they release some fat and soften.

Add half of the salsa to the pork cracklings, ensuring it has enough liquid. Set aside the other half of the salsa for the cheese gorditas.

For the masa, combine 1/2 kilo of masa harina for tamales with 1/2 kilo of nixtamalized masa harina in a bowl.

Add 1 cup of powdered milk (or substitute with 3 cups of regular milk), 1 tablespoon of baking powder, and 2 tablespoons of salt. Mix well.

Add the curdled milk from earlier and 3 cups of water to the dry ingredients, mixing until a dough forms.

Incorporate 300 grams of lard into the dough, mixing with clean hands until well combined. Adjust salt if necessary.

The dough should be softer than tamale dough but firmer than tortilla dough.

Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) for 15 minutes.

Take a large piece of dough, flatten it, and create a small indentation in the center.

Fill the indentation with the pork crackling mixture, seal the edges, and flatten to form the gordita.

Repeat with the remaining dough and filling, shaping them as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens