Griddled Masa Gorditas Stuffed with Beans, Chicharron and Queso Fresco

What you need

• 250 g (2 cups) masa harina
• 1 tsp salt
• 40 g (3 tbsp) lard, softened
• 300 ml (1 1/4 cups) warm water, plus a splash more if needed
• 400 g (14 oz) refried beans
• 60 g (2 oz) chicharrones, crumbled
• 150 g (5 oz) queso fresco, crumbled
• 1 handful shredded lettuce
• 120 ml (1/2 cup) salsa, red or green

Method

Restated from the original video

1. 1

   Stir the masa harina and salt together in a large bowl.

2. 2

   Rub the lard into the masa harina with your fingertips until the mix looks like damp sand.

3. 3

   Pour in the warm water a little at a time, mixing and kneading about 3 min until the dough is soft and smooth like play dough. If it cracks at the edges, knead in a splash more water.

4. 4

   Cover the dough and rest it for 20 min.

5. 5

   Warm the refried beans with the crumbled chicharrones in a small pan over low heat, stirring, for 5 min. Keep warm.

6. 6

   Divide the dough into 6 equal balls and keep them under a damp towel.

7. 7

   Press each ball between two sheets of parchment paper into a disk 10 cm (4 in) wide and 1 cm (1/2 in) thick.

8. 8

   Heat a dry comal or cast-iron skillet over medium heat. Cook the gorditas 3-4 min per side, until speckled brown and slightly puffed.

9. 9

   While they are still hot, cut a slit into the side of each gordita, 2/3 of the way across, to make a pocket without cutting through.

10. 10

    Fill each pocket with the bean mixture, queso fresco, lettuce and a spoonful of salsa. Serve right away.

Imported from pinaenlacocina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.