Pork Carnitas Gorditas

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.

Yield: 6 servings (serving size: 1 gordita)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 31%
  • Fat: 12.6g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 15.3g
  • Carbohydrate: 46.6g
  • Fiber: 6.3g
  • Cholesterol: 41mg
  • Iron: 3.1mg
  • Sodium: 782mg
  • Calcium: 109mg

Ingredients

  • 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
  • 1 cup Pork Carnitas
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • Cilantro sprigs (optional)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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