Gordita's

Ingredients

• 1 large tomato, roasted peeled and seeded
• 4 poblano chiles, roasted peeled and seeded-sliced thin
• 2 cups shredded cooked beef or cooked pork or cooked chicken, seasoned
• 1 cup chicken broth
• 2 cups farmer cheese or monterey jack cheese or queso fresco, if you can find it
• 1 3/4 cups masa harina, mixed with
• 1 cup very warm tap water
• 2 tablespoons lard or shortening
• 1/2 teaspoon salt
• 1/3 cup flour
• 1 teaspoon baking powder
• vegetable oil
• shredded lettuce
• corn salsa
• bean salsa

Directions

1. 1

   Mix the masa harina with the water, mix well and set aside.

2. 2

   In a large saucepan combine the tomato, chiles and broth.

3. 3

   Bring to a boil, reduce heat to a simmer and cook for 10 minutes.

4. 4

   You want the mixture on the thick side.

5. 5

   Add the shredded meat and heat for another 2-3 minutes.

6. 6

   Remove from heat and set aside.

7. 7

   When warm to the touch stir in the cheese and season with salt if needed.

8. 8

   Take the prepared masa harina and knead in the lard, salt, flour and baking powder.

9. 9

   You may need to add a little more water.

10. 10

    Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes.

11. 11

    Place a heavy skillet, cast iron if you have it, over medium heat.

12. 12

    Place a heavy freezer bag on the counter and place a masa round in the center.

13. 13

    Gently roll out or pat into a 4 inch round.

14. 14

    Pick up plastic, peel gordita away from it and place on the hot skillet.

15. 15

    Cook for 1 minute and flip over, cooking for one minute-repeat.

16. 16

    You will want the gordita golden brown on both sides.

17. 17

    Remove to a wire rack to cool and repeat until all gorditas are cooked.

18. 18

    At this point you can cool completely and keep in the fridge or: heat 3/4 of an inch oil in a heavy skillet.

19. 19

    When hot add one gordita at a time, cooking for about 2 minutes total.

20. 20

    Your going to flip them a few times and they will get puffy-you want that.

21. 21

    Remove and drain on paper towels, repeat until all are done.

22. 22

    Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling.

23. 23

    Top with lettuce and various salsas.