Gorditas de Chicharrón Prensado (Masa Cakes with Pork Rind Filling)

Salsa verde and filling

• 500 g Tomatillo, husks removed
• 1 medium White onion
• 2 cloves Garlic
• 2 Serrano pepper
• 20 g Fresh coriander
• 2 tsp Fine sea salt
• 1 tbsp Lard
• 350 g Pork rind, chicharrón prensado style
• 2 Lime

Gorditas

• 300 g Masa harina
• 1 tsp Fine sea salt
• 360 ml Water, warm
• 2 tbsp Lard

1. Make the salsa verde: put the tomatillos in a saucepan, cover with water, and bring to the boil. Simmer for 6 to 8 minutes until softened and dull green, then drain.
2. Roughly chop the onion and add it to a blender with the drained tomatillos, garlic, serrano peppers, fresh coriander and 1 tsp of the fine sea salt. Blend to a spoonable salsa, adding a splash of water only if needed to get it moving.
3. Warm 1 tbsp of the lard in a frying pan over medium heat. Add the salsa and cook for 4 to 5 minutes, stirring, until it darkens slightly and no longer tastes raw.
4. Stir in the pork rind and cook for 6 to 8 minutes until hot throughout and coated in the salsa; if it looks dry, add a splash of water. Taste and season with a little more fine sea salt if needed, then keep warm on a low heat.
5. Make the gordita dough: in a mixing bowl, combine the masa harina with the remaining 1 tsp fine sea salt. Pour in the warm water and mix, then knead for 2 to 3 minutes until smooth; it should feel like soft playdough and not crack at the edges.
6. Knead in the remaining 2 tbsp lard until fully incorporated. Cover and rest the dough for 10 minutes so the masa hydrates.
7. Divide the dough into 8 equal balls and flatten each into a thick disc about 1.5 cm thick. Heat a large frying pan over medium heat and cook the gorditas in batches for 3 to 4 minutes per side until lightly browned and set, adjusting the heat so they do not scorch.
8. While still warm, split each gordita most of the way open with a knife to form a pocket. Spoon in the chicharrón in salsa verde, serve with extra salsa on the side, and finish with lime juice to taste.

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