Gorditas de Papas con Chorizo


1 ½ pounds potatoes, diced into bite-sized pieces

½ tablespoon olive oil

1 small white onion, diced

14 ounces V&V Supremo Pork Chorizo

2 cups masa harina

1 ¾ cups water, plus more as needed

1 teaspoon fine salt

½ cup V&V Queso Fresco, for garnish

For the cilantro crema

½ cup V&V Supremo Crema Mexicana

¼ cup packed cilantro stems and leaves

½ tablespoon lime juice about ¼ lime


Make the filling. In a medium saucepan, add the potatoes. Cover them completely with water, then cover them with a lid and bring to a boil over high heat.

Reduce the heat to simmer and cook for 8 minutes or until the potatoes are cooked through. They should be tender and easily pricked with a fork. Carefully drain the water and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the chorizo and break it up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the chorizo is cooked through, about 8-10 minutes.

Stir in the potatoes and cook for 5 more minutes. Cover and set aside.

Make the gorditas. Mix together the masa harina, water, and salt to create a dough. Roll the dough into 10 balls. Heat a large skillet, griddle, or comal over medium-high heat.

Flatten a masa ball in between two sheets of parchment paper using a tortilla press or a large, heavy baking dish. Carefully peel back the parchment paper and transfer the masa to your hand.

Cooking 1 or 2 at a time, place the masa on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Flip it again and cook for another 30 seconds on each side. The dough should begin to inflate. If it doesn’t, lightly press the middle of the gordita with your fingertips to try to get it started. If you find that it’s not puffing up, try mixing in more water to the dough to add moisture. That should do the trick.

Transfer the gordita to a plate and cover with cover it with a light kitchen towel. As soon as you can handle and hold the gordita with your hands, use a paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket. Set aside and continue cooking all of the gorditas.

Make the sauce. Add the crema Mexican, cilantro, and lime juice to a small blender or food processor. Blend until smooth.

Assemble and serve. Fill each gordita with a generous helping of papas con chorizo. Add a drizzle of cilantro crema and some crumbled queso fresco. Serve immediately.

Enjoy guys !!