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Here's an easy recipe for some Bacon Serrano Gorditas. For this batch I mixed the bacon and serrano directly into the masa dough. Yum! mexicanplease.com
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5 from 9 votes

Bacon Serrano Gorditas

Here's an easy recipe for some Bacon Serrano Gorditas. For this batch I mixed the bacon and serrano directly into the masa dough. Yum! 
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 3 (5-6 Gorditas)
Calories: 509kcal
Author: Mexican Please

Ingredients

  • 2 cups masa harina
  • 1.5 cups warm water
  • 2 tablespoons bacon drippings
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • cooking oil
  • 4-5 strips 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

Getting the consistency of the masa dough can be tricky the first time you make it, that's why I usually recommend adding the final 1/2 cup of water incrementally.  If the dough is crumbly you need a bit more water.  If the dough is sticking to your hands it means it has too much water and the remedy is a light dusting of Masa Harina. 
You can easily transform your Gordita into a Sope by pulling up the edges and forming a ridge.  See Sopes with Refried Beans for full instructions. 

Nutrition

Calories: 509kcal | Carbohydrates: 64g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 922mg | Potassium: 514mg | Fiber: 6g | Sugar: 2g | Vitamin A: 735IU | Vitamin C: 6.8mg | Calcium: 165mg | Iron: 6.4mg