Chilorio Gorditas

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 2 lbs masa dough , made with maseca
• 2 cups pinto beans , mashed
• ½ red onion , diced

Filling

• 2 lbs pork
• salt
• 3 ancho chilies , stems removed,seeded and blanched
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh parsley
• 6 cloves garlic

Directions:

1. Filling (chilorio): cook pork with water and salt, 1 1/2 hours or until tender.
2. Cool and shred.
3. In blender or food processor make salsa with chiles, oregano, cumin, parsley and garlic.
4. Add to meat and bring to boil; reduce heat and simmer until sauce thickens.
5. Gorditas: Prepare masa as indicated on package; mix with pinch of salt.
6. Form masa into gorditas (1/2" thick tortillas).
7. Cook in comal or skillet until lightly golden.
8. Slice each gordita into halves without separating them.
9. Spread with beans and fill with chilorio and diced onion.
10. Serve warm and enjoy!

Reviews

[Bogey'sMom]

This is wonderful. I couldn't get my gorditas to turn out decently, so I just used flour tortillas, but the filling is just terrific. Thanks for posting.