Get ready to elevate your breakfast game with a mouthwatering Mexican sensation that will make your taste buds dance! These chorizo and egg breakfast gorditas are not just a meal – they're a culinary adventure that transforms ordinary mornings into an explosion of flavor, texture, and pure breakfast bliss. Imagine biting into a crispy, golden gordita stuffed with spicy chorizo and creamy scrambled eggs, topped with fresh cilantro – it's like a flavor party in your mouth that will have you saying "¡Buenos días!" with excitement!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup masa harina
- 1/2 teaspoon salt
- 3/4 cup water
- 1 cup chorizo, cooked
- 4 large eggs, scrambled
- Fresh cilantro for garnish
- Salsa for serving
Instructions
- In a medium mixing bowl, combine masa harina and salt. Gradually add warm water and mix with your hands until a smooth, cohesive dough forms. If the dough feels too dry, add a little more water; if too wet, add a bit more masa harina.
- Divide the dough into 4 equal portions and roll each into a ball. Using your hands or a tortilla press, flatten each ball into a thick disk about 1/2 inch thick.
- Heat a cast-iron skillet or griddle over medium-high heat. Cook each gordita for about 3-4 minutes on each side until golden brown and slightly crispy on the exterior.
- While gorditas are cooking, prepare the chorizo by heating it in a separate skillet until fully cooked and slightly crispy. Set aside and keep warm.
- In the same skillet, scramble the eggs until just set but still soft and creamy. Season with a pinch of salt and pepper.
- Once gorditas are cooked, carefully slice them open to create a pocket, similar to a pita bread.
- Stuff each gordita with cooked chorizo and scrambled eggs. Top with fresh chopped cilantro.
- Serve immediately with salsa on the side for additional flavor and heat.
Tips
- Dough Consistency is Key: When mixing your masa harina, aim for a texture similar to play-dough – smooth and pliable, but not sticky. If it's too dry, add water a tablespoon at a time.
- Press with Purpose: Use a tortilla press or the bottom of a heavy skillet to create uniform gorditas. If you don't have a press, use two pieces of parchment paper to prevent sticking.
- Heat Management: Medium-high heat is crucial for achieving that perfect golden-brown exterior without burning. Cast-iron skillet works best for even heat distribution.
- Chorizo Pro Tip: Cook chorizo until it's slightly crispy to enhance its flavor and texture. Drain excess fat if needed.
- Egg Perfection: Scramble eggs just until set – they'll continue cooking slightly from residual heat, keeping them soft and creamy.
- Serving Hack: Warm your gorditas right before serving and have your salsa and cilantro ready to go for maximum freshness and flavor.
- Make-Ahead Option: You can prepare the masa dough and cook gorditas in advance, then reheat and stuff just before serving for a quick breakfast.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 20g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 240mg
