Gordita de Chicharron

If i could make a pool filled with food so I can eat my way out of it, this would be that glorious filling. Gordita, or little round one, or little fat one, or Mexico's greatest culinary achievement(in my book).

Corn flour is used to make a masa, or dough. It is later molded into a disk shape that has been filled with juicy and crispy pork grinds. The disk is later deep fried until golden brown(yes, admire the pic). The disk is later slip like a pita so the other ingredients can be inserted. Cilantro, onions and cotija cheese complete the basic filling of the Gordita. To make it even better, add some crema(like sour cream, but not as sour), and salsa.

Once you bite into it, the crunch and flavor of the corn masa explodes in your mouth. The masa is light, airy but with enough consistency to hold together all the ingredients. The warm chicharron is steamy and moist from its natural juices(pork grease, yum). The corn taste is balanced out with the greasy(in a good way) pork and later washed away by the freshness that the cream, onion and cilantro add to the dish.

Gorditas aren't always fried, or filled solely with pork grinds. They can be done on a flat top and filled with cheese and veggies. I guess its a heart healthy way of having them, but come on, deep fried and filled with pork grinds is the way to go. IF you even run into a stand that sells Gorditas go for em. But a word of advice. Don't eat the ones that have been sitting around for a while. Ask them to give you a fresh one, you'll thank me later.........