📍 Bernal
Bernal Migajas Gorditas
Hand-ground corn gorditas stuffed with chicharrón bits and bathed in red salsa.
- Preparation
- 30 min
- Cooking
- 20 min
- Waiting and resting
- 0 min
History
A signature street snack of the Magical Town of Bernal. They are made with hand-ground corn—white or blue—which makes them light and crisp, and filled with the migajas or 'achicalado' left over from making carnitas. They have more than half a century of tradition.
Ingredients
Preparation
- 1
Knead the coarsely ground corn with a little salt until it can be shaped.
- 2
Form thick gorditas and open them with your fingers to create a pocket.
- 3
Fill them with the chicharrón bits and close them.
- 4
Cook them on the griddle with a little lard until golden on both sides.
- 5
Open them again and bathe them with red salsa.
- 6
Serve with crumbled cheese, lettuce, and onion.
Cooking tips
- Seal the masa around the filling and cook over medium heat so it does not burn before cooking through.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
- Larousse Cocina — Gordita(Context)
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