INGREDIENTS

Sausage & Potato Filling*

• 1 large russet potato, peeled, cut into 1/4″ cubes
• 2 tsp. vegetable oil or lard
• 6 oz. Italian sausage** or Mexican chorizo
• 1/2 small yellow onion, finely chopped
• Kosher salt

*You can fill gorditas with any number of things; potatoes, chorizo, sausage, refried beans and cheese, or any stewed meat or veggies you like.

**Italian sausage is a great substitute for chorizo, just add 1/2 tsp of paprika to the sausage.

Gorditas

• 1 cup masa harina (instant corn masa flour), such as Maseca
• 1 cup very warm water, plus more as needed
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1 tablespoon shortening
• 1 cup canola oil for frying

INSTRUCTIONS

Sausage Filling

1. Cook potatoes in salted boiling water until fork-tender, 5 to 7 minutes. Drain.
2. In a medium, heavy skillet, over medium-high heat, heat oil or lard. Add sausage or chorizo and start breaking up into small pieces. Cook, continuing to break up sausage, until crumbled and cooked through and slightly browned, 6 to 8 minutes. Add onions and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Add potatoes and continue to cook until slightly crisp, (about 5 minutes) tossing carefully so as to not break up potatoes, set aside until ready to use.

Gorditas

1. Stir masa harina, water, and salt together in a large bowl until combined.
2. Whisk flour and baking powder together in a small bowl until combined.
3. Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
4. Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
5. On damp waxed paper or plastic wrap, flatten balls into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
6. Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet. (Gorditas can also be fried in oil).
7. Cut a slit crosswise on Gordita to make a pocket, and stuff with filling.

*Fillings Include:
refried beans and cheese
chorizo and eggs
carne con papas (beef & potato stew)
chile verde (pork in a green chile sauce)
picadillo (a ground beef and potato mixture)