Gordita's

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the masa harina with the water, mix well and set aside.
  • In a large saucepan combine the tomato, chiles and broth.
  • Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
  • You want the mixture on the thick side.
  • Add the shredded meat and heat for another 2-3 minutes.
  • Remove from heat and set aside.
  • When warm to the touch stir in the cheese and season with salt if needed.
  • Take the prepared masa harina and knead in the lard, salt, flour and baking powder.
  • You may need to add a little more water.
  • Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes.
  • Place a heavy skillet, cast iron if you have it, over medium heat.
  • Place a heavy freezer bag on the counter and place a masa round in the center.
  • Gently roll out or pat into a 4 inch round.
  • Pick up plastic, peel gordita away from it and place on the hot skillet.
  • Cook for 1 minute and flip over, cooking for one minute-repeat.
  • You will want the gordita golden brown on both sides.
  • Remove to a wire rack to cool and repeat until all gorditas are cooked.
  • At this point you can cool completely and keep in the fridge or: heat 3/4 of an inch oil in a heavy skillet.
  • When hot add one gordita at a time, cooking for about 2 minutes total.
  • Your going to flip them a few times and they will get puffy-you want that.
  • Remove and drain on paper towels, repeat until all are done.
  • Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling.
  • Top with lettuce and various salsas.
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