Gorditas de Piloncillo

1. 1

   Combine the piloncillo, cheese, and canela in a bowl and knead in the masa until uniformly distributed.

2. 2

   Add a bit of water if it feels too dry or a little masa harina if its too sticky.

3. 3

   Shape the dough into 12 even balls.

4. 4

   Place enough lard in a heavy pot to reach a depth of least 3 inches and heat to about 365F.

5. 5

   (You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, its ready.)

6. 6

   While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they dont stick or press down on top with a piece of plastic wrap) to about 1/8 inch thick.

7. 7

   Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan.

8. 8

   Drain on paper bags or towels and enjoy warm.

9. 9

   (You can keep them in a warming oven for 15 minutes.)

* Per serving · 4 servings · Values may vary.

No additional tips available.