Gorditas

Thick stuffed masa cakes split open and filled with beans, cheese, chicharrón, or salsa for a hearty street bite.

Ingredients

• 1 kg white fish fillets
• 300g corn tortillas
• 1 tbsp finely chopped white onion
• 1 tsp smoked paprika
• 1/4 cup olive oil
• a generous handful of avocado
• a handful of fresh cilantro, chopped
• a generous spoonful of toasted pumpkin seeds
• 1 cup beef stock
• 1/2 tsp ground cinnamon
• 2 red bell peppers, chopped

Instructions

1. 1

   Prepare the pinto beans base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, tomatillos, rehydrated dried chilies, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat lard in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the pinto beans until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the pinto beans with the filling, a spoonful of salsa verde, and a scattering of epazote.

7. 7

   Add a final touch of pickled red onions for extra flavor and texture.

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