Chicarron Gordita

Servings: 4
Prep Time: 50 minutes


oil (as needed for grilling)

1-1/2 cups corn flour (masa)

1/2 cup all-purpose flour

1 cup water

3/4 tsp. baking powder

1/2 tsp. salt

1 lb. pork fat trimmings

1/2 lb. fresh pork fat or lard

salt (to taste)

1 corn-on-the-cob

2 Roma tomatoes (diced)

1/2 yellow onion (diced)

1/4 cup cilantro (chopped)

1/2 jalapeno chilies (minced)

2 tsp. lemon juice



2 oz. cotija cheese

1. Mix masa, powder, flour and salt. Add water slowly until mixture starts to come together. Form 2 oz balls and press into patty. Grill on 350F griddle with little oil. Once cool, slice pocket into gordita.

2. Cut pork into medium dices. Place pork into simmering pork fat and render until crispy. Drain and season.

3. Roast corn over broiler until charred and tender. Remove kernels and toss in bowl with remaining ingredients.

4. Assemble gorditas and top with cotija cheese.

Courtesy of the National Pork Board, Des Moines, Iowa.