-
1
Mix the masa harina with the water, mix well and set aside.
-
2
In a large saucepan combine the tomato, chiles and broth.
-
3
Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
-
4
You want the mixture on the thick side.
-
5
Add the shredded meat and heat for another 2-3 minutes.
-
6
Remove from heat and set aside.
-
7
When warm to the touch stir in the cheese and season with salt if needed.
-
8
Take the prepared masa harina and knead in the lard, salt, flour and baking powder.
-
9
You may need to add a little more water.
-
10
Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes.
-
11
Place a heavy skillet, cast iron if you have it, over medium heat.
-
12
Place a heavy freezer bag on the counter and place a masa round in the center.
-
13
Gently roll out or pat into a 4 inch round.
-
14
Pick up plastic, peel gordita away from it and place on the hot skillet.
-
15
Cook for 1 minute and flip over, cooking for one minute-repeat.
-
16
You will want the gordita golden brown on both sides.
-
17
Remove to a wire rack to cool and repeat until all gorditas are cooked.
-
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
When hot add one gordita at a time, cooking for about 2 minutes total.
-
20
Your going to flip them a few times and they will get puffy-you want that.
-
21
Remove and drain on paper towels, repeat until all are done.
-
22
Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling.
-
23
Top with lettuce and various salsas.
