Gordita'S - cooking recipe

Ingredients

1 large tomatoes, roasted peeled and seeded
4 poblano chiles, roasted peeled and seeded-sliced thin
2 2 cups cooked pork or 2 cups cooked chicken, seasoned
1 cup chicken broth
2 2 cups monterey jack cheese or 2 cups queso fresco, if you can find it
1 3/4 cups masa harina, mixed with
1 cup very warm tap water
2 tablespoons lard or 2 tablespoons shortening
1/2 teaspoon salt
1/3 cup flour
1 teaspoon baking powder
vegetable oil
shredded lettuce
corn salsa
bean salsa

Preparation

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.