Gorditas

1. 1

   Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.

2. 2

   Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6-inch rounds about 1/8-inch thick. Heat a dry non-stick pan or well seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish.

3. 3

   In a large, heavy saucepan or deepfat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden-brown. 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.

4. 4

   This recipe yields 6 servings.

No additional tips available.