Gorditas de Chicharrón Prensado
Gorditas de Chicharrón Prensado are thick, handmade corn masa pockets from Mexican cuisine, typically stuffed with savory, pressed pork cracklings (chicharrón prensado) that have been stewed in a flavorful red or green salsa. They are a beloved street food and home-cooked staple, especially popular in central and northern Mexico.
🍽️ Nutrition at a glance
This dish is a substantial source of carbohydrates from the corn masa and protein from the pork, but it is also relatively high in fat due to the chicharrón. A single gordita can range from 300 to 500 calories, depending on its size and the amount of filling and added fats like lard in the dough.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 12 g |
| Carbs | 30 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Calcium | 80 mg |
| Potassium | 200 mg |
| Phosphorus | 150 mg |
| Vitamin B1 (Thiamin) | 0.3 mg |
| Vitamin B2 (Riboflavin) | 0.1 mg |
| Niacin (B3) | 3 mg |
| Magnesium | 25 mg |
Per 1 gordita (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
The use of 'chicharrón prensado'—pork skin and meat pressed into a block—is a uniquely resourceful Mexican ingredient, transforming humble parts into a deeply flavorful filling. Nutritionally, it provides a dense mix of energy and protein, making it a historically practical and satisfying meal for working people.
