Gorditas

1. 1

   Divide the masa into 6 balls.

2. 2

   Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick.

3. 3

   Heat a dry non-stick pan or wellseasoned griddle pan over medium heat.

4. 4

   Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy.

5. 5

   Set aside for up to 6 hours before finishing the dish.

6. 6

   In a large, heavy saucepan or deepfat fryer, heat 2 inches of vegetable oil to 350 degrees.

7. 7

   Deep fry the gorditas, in batches, until golden brown.

8. 8

   When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings.

No additional tips available.