Pork Carnitas Gorditas

Pork Carnitas Gorditas Recipe
Becky Luigart-Stayner
Gordita is a term of endearment meaning "little fat one" in Spanish. It also refers to a thick, fried tortilla. Here, we use masa harina (available in the Latin foods aisle at large supermarkets) to make fresh gorditas. In a pinch, you can use store-bought corn tortillas as a base for this delicious dish.


6 servings (serving size: 1 gordita)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 31 %
Fat 12.6 g
Satfat 4.9 g
Monofat 5.2 g
Polyfat 1.6 g
Protein 15.3 g
Carbohydrate 46.6 g
Fiber 6.3 g
Cholesterol 41 mg
Iron 3.1 mg
Sodium 782 mg
Calcium 109 mg


1 1/2 cups masa harina
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fat-free, less-sodium chicken broth
Cooking spray
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup salsa verde (green salsa)
1/4 cup diced peeled avocado
1 teaspoon fresh lime juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
Cilantro sprigs (optional)


Lightly spoon masa harina and flour into dry measuring cups; level with a knife. Combine masa harina, flour, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add broth; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 or 6 times.

Divide dough into 6 equal portions. Shape each portion into a ball. Press each ball into a 6-inch circle on a lightly floured surface (cover remaining balls to prevent drying). Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 gordita in pan; cook 2 minutes on each side or until lightly browned. Remove gordita from pan; cover and keep warm. Repeat the procedure with cooking spray and remaining gorditas.

Place beans in a bowl; mash with a fork to desired consistency. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beans; cook 2 minutes, stirring frequently. Stir in salsa verde; cook 2 minutes or until liquid almost evaporates, stirring frequently.

Combine avocado and lime juice; toss gently to coat. Spread about 1/4 cup bean mixture on each gordita; top with about 2 1/2 tablespoons Pork Carnitas and 2 teaspoons avocado mixture. Sprinkle 1 teaspoon onion and 1 teaspoon chopped cilantro over each serving. Garnish with cilantro sprigs, if desired.

Julianna Grimes Bottcher,

Cooking Light

September 2006
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