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About this recipe

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Why you’ll love it

Golden corn pockets, spicy chorizo, crispy potatoes, tangy roasted tomatillo salsa, creamy avocado, and fresh toppings create irresistible Mexican street food made completely from scratch. 🌽

Ingredients

• Roasted salsa verde 🌿
• 🍏 500 g tomatillos, husks removed and rinsed (1.1 lb)
• 🌶️ 2 jalapeño peppers
• 🧅 ½ medium white onion, cut into thick pieces
• 🧄 2 garlic cloves, unpeeled
• 🌿 20 g fresh cilantro, roughly chopped (½ cup / 0.7 oz)
• 🍋 20 ml fresh lime juice (1 tbsp + 1 tsp / 0.7 fl oz)
• 🧂 ½ tsp fine sea salt
• Chorizo and potato filling 🥔
• 🥔 450 g potatoes, peeled and cut into small cubes (1 lb)
• 🌶️ 300 g fresh Mexican chorizo, casings removed (10.6 oz)
• 🧅 100 g white onion, finely chopped (¾ cup / 3.5 oz)
• 🧄 10 g garlic, finely chopped (2 cloves / 0.35 oz)
• 🌿 ½ tsp ground cumin
• 🌶️ ½ tsp smoked paprika
• 🫒 15 ml neutral oil, if needed (1 tbsp / 0.5 fl oz)
• 🧂 ¼ tsp fine sea salt
• ⚫ ¼ tsp ground black pepper
• Gordita dough 🌽
• 🌽 360 g masa harina (3 cups / 12.7 oz)
• 🧂 1 tsp fine sea salt
• 🥄 ½ tsp baking powder
• 💧 480–540 ml warm water, as needed (2–2¼ cups / 16–18 fl oz)
• 🫒 15 ml neutral oil (1 tbsp / 0.5 fl oz)
• 🫒 Extra neutral oil, for cooking
• To finish 🍽️
• 🥬 Finely shredded lettuce
• 🥑 Sliced or diced avocado
• 🧀 Crumbled cotija, queso fresco, or feta cheese dairy
• 🧅 Pickled red onion
• 🌿 Fresh cilantro
• 🌶️ Sliced jalapeños
• 🍋 Lime wedges
• 🌿 Extra roasted salsa verde

Preparation

• 1 Roast the salsa vegetables 🔥 Heat a dry cast-iron skillet over medium-high heat. Add the tomatillos, jalapeños, onion, and unpeeled garlic, then roast for 8–10 minutes until softened and deeply blistered on several sides.
• 2 Blend the salsa verde 🌿 Peel the roasted garlic and place it in a blender with the tomatillos, jalapeños, onion, cilantro, lime juice, and salt. Pulse until slightly textured rather than completely smooth, then set aside.
• 3 Cook the potatoes 🥔 Place the diced potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 6–8 minutes until barely tender, then drain thoroughly and allow the surface moisture to evaporate.
• 4 Brown the chorizo 🌶️ Heat a large skillet over medium-high heat. Add the chorizo and cook for 5–6 minutes, breaking it into small pieces until browned and its flavorful oil has been released.
• 5 Finish the filling ✨ Add the onion and garlic to the chorizo and cook for 2 minutes. Stir in the potatoes, cumin, smoked paprika, salt, and black pepper, then cook for another 6–8 minutes until the potatoes develop crisp golden edges.
• 6 Make the gordita dough 🌽 Combine the masa harina, salt, and baking powder in a large bowl. Add the warm water gradually and mix until a soft, smooth dough forms, then knead in the tablespoon of oil.
• 7 Check the dough texture 💧 Roll a small piece of dough into a ball and press it flat. If the edges crack heavily, knead in more warm water one tablespoon at a time. The finished dough should feel moist and pliable without sticking to the hands.
• 8 Shape the gorditas ✋ Divide the dough into 12 equal balls. Press each ball between pieces of baking paper or plastic into a thick disc approximately 9 cm wide and 1 cm thick, keeping the remaining dough covered.
• 9 Cook until golden 🔥 Lightly oil a heavy skillet and heat it over medium heat. Cook the gorditas in batches for 4–5 minutes per side until golden brown, lightly puffed, and fully cooked through.
• 10 Split the gorditas 🔪 Allow the cooked gorditas to rest for 2 minutes. While still warm, carefully cut a pocket along one side of each disc without slicing completely through the opposite edge.
• 11 Fill and serve 🍽️ Spoon the warm chorizo and crispy potato mixture into each gordita. Add lettuce, avocado, cheese, pickled onion, cilantro, jalapeños, and roasted salsa verde, then serve immediately with fresh lime wedges.

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