Gorditas Made with Chicharrón (Pork Rind) Dough Filled with Seasoned Ground Meat

Steps

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1. 1
   Bring water to a boil in a small pot and add the chiles, tomatoes, onion, and garlic. Remove the chile stems and cook until softened to prepare the sauce.
   ▶ ≈0:50
2. 2
   Heat oil in another pot and add the ground meat with salt and black pepper, browning it over the heat.
   ▶ ≈1:13
3. 3
   Add onion to the meat mixture along with more salt and pepper, continuing to cook.
   ▶ ≈1:50
4. 4
   Dice the carrot into small pieces and add it to the meat, allowing it to cook together.
   ▶ ≈2:13
5. 5
   Dice the potato into small pieces and add it to the meat mixture, cover the pot so it continues cooking.
   ▶ ≈3:02
6. 6
   Trim the ends off the zucchini, dice it into small pieces, and add it to the meat mixture.
   ▶ ≈3:35
7. 7
   Add the marjoram and thyme with additional salt, cover and let everything cook through until the vegetables and meat are fully cooked.
   ▶ ≈3:55
8. 8
   Place the chicharrón in a plastic bag and crush it finely by pounding.
   ▶ ≈4:24
9. 9
   Place the corn dough in a large bowl, add the crushed chicharrón and fresh cheese, and mix well.
   ▶ ≈4:30
10. 10
    Add water gradually as needed to achieve the right dough consistency, ensuring it is not too stiff.
    ▶ ≈4:56
11. 11
    Remove the cooked filling and place it on a plate to cool, and transfer the sauce to a bowl to cool as well.
    ▶ ≈5:27
12. 12
    Heat oil in a large pot. Take a portion of dough, press it flat, fill the center with a spoonful of the cooked filling, wrap the dough around it, and carefully place it in the hot oil to fry.
    ▶ ≈5:45
13. 13
    Fry until one side is golden brown and no raw spots remain, then flip and fry the other side until completely golden.
    ▶ ≈6:13
14. 14
    Gently split open one side of each fried patty and fill with lettuce, fresh cheese, sour cream, and sauce, adjusting the heat level to taste.
    ▶ ≈7:09