Bienvenidos a Los Dos: Recipes

About Chef David Sterling

  Gorditas de Chicharra Download PDF


GORDITA IS SPANISH FOR "LITTLE FATTY" OR "LITTLE FAT GIRL." You won't wonder why after you eat these! Packed with scrumptious, crispy bacon and pork rind, Gorditas de Chicharra are a meal in themselves. In fact, so hearty are they that they are the preferred food of hunters in the fields of Yucatán who often spend several days in their encampments. And gorditas are handed out as strengthening power snacks to the peregrinos (pilgrims) who climb the mountain to see the Mexico City shrine of Guadalupe during the cold season of her birthday (12 December). Gorditas can be filled with anything – from peas and potatoes to sausage or picadillo – but chicharra is always the crowd pleaser. Meant to be eaten on the run, gorditas are definitely a finger food. But in cities or wherever it is convenient, they may also be served with any of a number of salsas. We suggest a cooked tomato sauce or a fresh X'nipek.
10 servings

• 1/2 lb. (225 g) pork belly, smoked slab bacon and pork cracklings (You may use a combination of all three, or just one or two of the ingredients to total 1/2 lb./225g)
• 1 lb. (500g) lard
STEP 1  SLOWLY FRY PORK BELLY AND BACON in the lard until crispy and browned. The skin of the pork belly should sound hard and crisp when tapped with the point of a knife. Transfer to paper towels to drain, and allow to cool. Allow lard to cool, then strain through a sieve lined with cheesecloth, and reserve for the next step. Coarsely crumble the cracklings, then finely chop. Finely chop the other meats and set aside.

• 2 lbs. (1 k)  masa
• 13/4 oz. (50 g) flour
• 1 tsp. (5 ml) baking powder
• 1 Tbs. (15 ml) powdered chicken bouillon, mixed with 2 Tbs.(30 ml) hot water
• 2 cloves garlic, finely chopped
• 1 chile habanero, finely chopped
• 2 tsp. (10ml) salt or to taste
• 1/2 cup (125ml) reserved lard (The remaining lard is excellent for use in other Los Dos recipes that call for lard.)
STEP 2  PLACE INGREDIENTS ABOVE in the bowl of an electric mixer. Beat at high speed for 5 minutes until blended and lightened. Remove from mixer; add meat mixture and knead with hands to incorporate.
STEP 3  PREHEAT A DRY GRIDDLE, COMAL OR CAST IRON SKILLET over highest heat for 5 minutes. Meanwhile, shape masa into 3.5-oz (100g) balls. Pat one ball into a thick tortilla, about 4" (10cm) in diameter and 3/8" (5mm) thick in the palm of your hand. Place the gordita on the hottest part of the griddle, directly above the flame. Fry approximately 3-4 minutes. Turn to check for doneness: it should be very browned in patches over the entire surface. Continue on reverse side. Add 1-2 more gorditas to your griddle, depending on its size. (The gorditas will cook better over the hottest part of the griddle.) As they are completed, remove to paper towels to drain.
• 1 recipe Salsa X'nipek, Salsa de Jitomate Yucateca II, or the salsa of your choice

STEP 4  SERVE WARM. If you will serve them later, keep warm in a 150˚F (65˚C) oven. Guests may eat gorditas with their fingers, or from plates with forks and the salsa of their choice. Gorditas can also be shaped smaller and served as an hors d'oeuvre. In that case, top with a spoonful of X'nipek.

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