GorditaS - tomatoes

Method

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