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1
Char poblano chiles directly over gas flame or in broiler until blackened on all sides.
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2
Enclose in paper bag 10 minutes.
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3
Peel, seed, and slice chiles into 1/4-inch strips.
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4
Place tomatoes in processor; chop coarsely.
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5
Heat oil in large saucepan over medium-high heat.
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6
Add tomatoes and cook 3 minutes, stirring occasionally.
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7
Add chiles; cook until mixture thickens, stirring often, about 5 minutes.
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8
Remove from heat; mix in cheese.
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9
Season with salt.
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10
Combine fresh masa or masa harina mixture, flour, baking powder, and salt in large bowl.
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11
Knead to blend well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky.
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12
Divide dough into 10 equal portions; roll each into ball.
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13
Place balls on sheet of aluminum foil.
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14
Cover balls of dough with plastic wrap to prevent drying.
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15
Cut two 8-inch rounds from heavy-duty resealable plastic bag.
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16
Place 1 round on bottom half of tortilla press.
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17
Place 1 dough ball in center; top with second plastic round.
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18
Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick.
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19
Peel off top plastic.
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20
Lift bottom plastic and peel dough round off.
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21
Place on sheet of waxed paper.
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22
Shape remaining 9 balls into 4-inch rounds.
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23
Line baking sheet with aluminum foil.
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24
Heat heavy large griddle or skillet over medium heat.
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25
Place two 4-inch rounds at a time on griddle or skillet.
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26
Cook until just light brown, about 2 minutes per side.
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27
Transfer gorditas to prepared baking sheet.
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28
(Filling and gorditas can be made 2 hours ahead.
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29
Cover loosely; let stand at room temperature.)
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30
Pour enough oil into heavy large skillet to reach depth of 1/2 inch.
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31
Attach deep-fry thermometer.
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32
Heat oil over medium heat to 325F to 350F.
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33
Fry 2 or 3 gorditas at a time until crisp and slightly puffed, 30 seconds per side.
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34
Transfer to paper towels to drain.
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35
Cut halfway around edge of each gordita to make opening.
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36
Gently squeeze sides to open shell.
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37
Spoon about 1/4 cup filling into each opening.
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38
Arrange gorditas on platter; serve warm.
