Gordita'S

Directions

1. 1
   Mix the masa harina with the water, mix well and set aside.
2. 2
   In a large saucepan combine the tomato, chiles and broth.
3. 3
   Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
4. 4
   You want the mixture on the thick side.
5. 5
   Add the shredded meat and heat for another 2-3 minutes.
6. 6
   Remove from heat and set aside.
7. 7
   When warm to the touch stir in the cheese and season with salt if needed.
8. 8
   Take the prepared masa harina and knead in the lard, salt, flour and baking powder.
9. 9
   You may need to add a little more water.
10. 10
    Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes.
11. 11
    Place a heavy skillet, cast iron if you have it, over medium heat.
12. 12
    Place a heavy freezer bag on the counter and place a masa round in the center.
13. 13
    Gently roll out or pat into a 4 inch round.
14. 14
    Pick up plastic, peel gordita away from it and place on the hot skillet.
15. 15
    Cook for 1 minute and flip over, cooking for one minute-repeat.
16. 16
    You will want the gordita golden brown on both sides.
17. 17
    Remove to a wire rack to cool and repeat until all gorditas are cooked.
18. 18
    At this point you can cool completely and keep in the fridge or: heat 3/4 of an inch oil in a heavy skillet.
19. 19
    When hot add one gordita at a time, cooking for about 2 minutes total.
20. 20
    Your going to flip them a few times and they will get puffy-you want that.
21. 21
    Remove and drain on paper towels, repeat until all are done.
22. 22
    Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling.
23. 23
    Top with lettuce and various salsas.