Bacon Serrano Gorditas
User Reviews
5
18 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3 (5-6 Gorditas)
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Calories
509 kcal
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Course
Main Course, Breakfast, Appetizer
Bacon Serrano Gorditas
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Bacon Serrano Gorditas are hand-formed masa cakes mixed with crispy bacon and finely chopped Serrano peppers for a smoky, spicy flavor. Cooked on a griddle or pan with bacon drippings, they develop a golden crust with a tender interior. Roasted tomatillo chipotle salsa adds fresh heat and acidity as a complement. This combination offers a savory, mildly spicy Mexican snack or meal component made from scratch.
Description
The dough combines masa harina, baking powder, salt, warm water, and bacon drippings to create pliable, flavorful masa. The dough is mixed with chopped cooked bacon and minced Serrano peppers, distributing smoky and spicy notes within the masa. Shaping the dough into 3-ounce balls and flattening into patties before cooking yields the gorditas.
Bacon is roasted in the oven alongside de-stemmed, rinsed tomatillos for easy cleanup and to add flavor to the salsa. The reserved bacon drippings help enrich the masa dough. Cooking gorditas on a griddle or pan with oil achieves a crisp, golden exterior and soft inside.
The roasted tomatillos are combined with chipotle peppers and garlic to make a smoky, tangy salsa that pairs well with the gorditas. Gorditas can be eaten as is or with additional fillings as desired. Adjusting water gradually when mixing the dough helps achieve the right consistency.
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Ingredients
- 2 cups masa harina
- 1.5 cups water warm
- 2 tablespoons bacon drippings
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- neutral cooking oil generic cooking oil
- 4-5 trips Bacon
- 1 Serrano pepper
For the Tomatillo Chipotle Salsa:
- 4-5 tomatillos
- 2 chipotles in adobo
- 2 garlic cloves
Instructions
- Cook the bacon in a 350F oven for 20 minutes or until crispy. I usually rinse and de-stem the tomatillos and add them to the same roasting pan as the bacon. Lining the pan with parchment paper makes for easy cleanup.
- Once the bacon is cooked, reserve the bacon drippings. Strain the drippings into a jar or container. Add the roasted tomatillos to a blender or set them aside until you need them.
- In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder. Add 2 tablespoons bacon fat and combine well.
- Now add only 1 cup of the warm water and combine as much as you can using a spoon or spatula. I usually dump the mixture onto a work surface at this point and add the remaining water (approx. 1/2 cup) a few tablespoons at a time, kneading the dough until it comes together into a cohesive ball.
- Rinse, de-stem, and finely chop a serrano pepper. Add it to the masa dough along with the finely chopped bacon. Combine well.
- Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball.)
- Surround the dough ball in plastic (I use a Ziploc bag with the top cut off) and use a flat-bottomed baking dish to flatten the dough ball to 1/4" thickness. Keep in mind that you can always make them thicker at the cost of a longer cooking time.
- Pre-heat a dry skillet or comal to medium heat. Cook each side of the Gordita until light brown spots are forming, approximately 2-3 minutes per side.
- Meanwhile, heat up a thin layer of oil in a separate skillet. I use a thermometer to get the oil up to 360F, and this corresponds to a medium setting on my stove.
- Add the partially cooked Gordita from the dry skillet and cook it in the hot oil for 1-2 minutes or until the bottom side is brown and crispy. You can optionally cook the second side in the oil but I frequently will only cook the first side. Set aside to drain on some paper towels and continue cooking the rest of the Gorditas.
- To finish the Salsa, add the roasted tomatillos to a blender along with 2 peeled garlic cloves and 2 chipotles in adobo. I usually de-stem and de-seed the chipotles. Combine well. If it doesn't combine readily you can add a splash of water to it.
- Serve the Gorditas alongside the homemade Salsa.
- Cooked Gorditas do not store well, but sometimes I will store leftover Gordita dough in the fridge where it will keep for a few days.
Notes
- Add warm water gradually when mixing masa dough to adjust for proper consistency, adding more if crumbly or dusting with masa harina if too sticky.
- Form gorditas with edges raised to make sopes if desired.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
64g
(21%)
Protein
11g
(22%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Cholesterol
28mg
(9%)
Sodium
922mg
(38%)
Potassium
514mg
(11%)
Fiber
6g
(24%)
Sugar
2g
(4%)
Vitamin A
735IU
(15%)
Vitamin C
6.8mg
(8%)
Calcium
165mg
(17%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 3(5-6 Gorditas)
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 922mg | 38% |
| Potassium | 514mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 165mg | 17% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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