Name: Gorditas de Calvillo
Prep time: 50 min
Cook time: 1 h 10 min
Total time: 2 h
Yield: 12 gorditas
Cuisine: Mexican
Ingredients: 3 cups masa harina for tortillas; 2 1/4 cups warm water, plus more as needed; 3 tablespoons manteca de cerdo, softened; 1 1/4 teaspoons fine salt; 2 tablespoons manteca de cerdo, for the comal as needed; 6 dried chile ancho, stemmed and seeded; 3 dried chile guajillo, stemmed and seeded; 2 Roma tomatoes, roasted; 2 garlic cloves, unpeeled and roasted; 1/4 small white onion, roasted; 1/2 teaspoon dried Mexican oregano; 1/2 teaspoon kosher salt, plus more to taste; 1 tablespoon manteca de cerdo, for frying the salsa; 6 ounces pressed pork chicharrón, broken into small pieces; 1 pound boneless pork shoulder, cut into 1-inch pieces; 1/2 small white onion; 1 garlic clove; 1 bay leaf; 1 teaspoon kosher salt; 2 cups cleaned nopales, diced; 2 tablespoons manteca de cerdo; 1/4 white onion, finely chopped; 1 fresh chile serrano, finely chopped; 1 Roma tomato, finely chopped; 1 tablespoon chopped cilantro; 2 cups cooked shredded chicken; 2 tablespoons manteca de cerdo; 1/2 white onion, thinly sliced; 2 Roma tomatoes, roasted; 1 canned chipotle chile en adobo

Question 1

What makes Gorditas de Calvillo different from other Mexican gorditas?

Accepted Answer

Gorditas de Calvillo are Calvillo, Aguascalientes market-style corn masa gorditas cooked first on a lightly greased comal, then split open like a pocket. This recipe fills them after cooking with chicharron rojo, chicken tinga, or nopales con puerco instead of stuffing the raw masa before griddling.

Question 2

How should the masa feel for Gorditas de Calvillo?

Accepted Answer

The masa for Gorditas de Calvillo should feel smooth, soft, and pliable after 3 to 4 minutes of kneading, like a warm earlobe. If the pressed edge cracks, knead in warm water one tablespoon at a time. If the masa sticks heavily, add a light dusting of masa harina.

Question 3

What kind of chicharron do I need for chicharron rojo gorditas?

Accepted Answer

Use pressed pork chicharron, the dense kind sold in sheets or thick pieces, for chicharron rojo gorditas. Airy bagged snack chicharrones collapse into the salsa. The fried ancho-guajillo salsa should coat the pork chicharron and stay thick enough that the guiso does not leak from the gordita.

Question 4

How thick should I press gorditas before cooking them on the comal?

Accepted Answer

Press each masa ball to about 1/4 inch thick and 4 inches wide before cooking Gorditas de Calvillo on the comal. Do not press the masa tortilla-thin. A Calvillo gordita needs enough thickness to puff slightly, cook through, and split open into a sturdy pocket for guisos.

Question 5

How do I know when comal gorditas are cooked through?

Accepted Answer

Comal gorditas are cooked through when both sides have brown freckles, the masa feels set, and the gorditas puff slightly in spots after 3 to 4 minutes per side over medium heat. If the gorditas scorch before the centers cook, lower the comal heat and give the masa more time.

Question 6

Can I make Gorditas de Calvillo ahead of time?

Accepted Answer

Yes. Make chicharron rojo, chicken tinga, and nopales con puerco one day ahead and refrigerate them separately. Reheat each guiso gently with a splash of water or pork broth. Mix the masa up to 4 hours ahead, and hold cooked unfilled gorditas wrapped in a servilleta for 30 minutes.

Culinary Explorer

Gorditas de Calvillo

Ingredients

masa harina for tortillas

warm water

manteca de cerdo

Where cooking meets culture.

Ingredient	Quantity
masa harina for tortillas	3 cups
warm water	2 1/4 cups, plus more as needed
manteca de cerdosoftened, for the masa	3 tablespoons