Gorditas

Directions

1. 1
   Divide the masa into 6 balls.
2. 2
   Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick.
3. 3
   Heat a dry non-stick pan or wellseasoned griddle pan over medium heat.
4. 4
   Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy.
5. 5
   Set aside for up to 6 hours before finishing the dish.
6. 6
   In a large, heavy saucepan or deepfat fryer, heat 2 inches of vegetable oil to 350 degrees.
7. 7
   Deep fry the gorditas, in batches, until golden brown.
8. 8
   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.