Move over, tortillas!
  • Kosher salt
  • 1 large russet potato, peeled, cut into ¼" cubes
  • 2 tsp. lard or vegetable oil
  • 6 oz. Mexican chorizo, casings removed
  • ½ small yellow onion, finely chopped (optional)
  • 2 c. masa harina (such as Maseca)
  • 1 tsp. kosher salt
  • 1¼ to 2 c. lukewarm water
  • 1 tbsp. lard or vegetable oil, plus more if frying
  2. Generously salt a medium pot of boiling water. Add potatoes and cook until just fork-tender, 5 to 7 minutes. Drain.
  3. In a medium, heavy skillet, such as cast-iron, over medium-high heat, melt lard. Add chorizo and immediately start breaking up into small pieces. Cook, continuing to break up sausage, until crumbled, cooked through, and beginning to brown, 6 to 8 minutes. Add onions (if using) and cook, stirring occasionally, until translucent and softened, about 5 minutes.
  4. Add potatoes and cook, tossing carefully so as to not break up potatoes, until slightly crisp, about 5 minutes; set aside until ready to use.
  6. In a large bowl, whisk masa harina and salt. Very slowly add water and mix with your hands until a dough forms and is the consistency of a slightly dryer version of Play-Doh (the amount of water depends on your brand of masa harina, so slowly add).
  7. Gently work lard into dough with your hands until incorporated. Cover bowl with a kitchen towel and let sit 15 minutes.
  8. Portion dough to desired size of gorditas, though I’d recommend making no more than 8 with this batch.
  9. Using a tortilla press or the bottom of a well greased flat plate or baking dish, press gorditas into rounds about ¼" thick.
  10. For toasting: Preheat a large cast-iron skillet over medium heat. Working in batches, arrange gorditas in pan so they don’t overcrowd. Cook, turning once, until lightly browned and crispy on the outside and have puffed up slightly, 2 to 3 minutes per side. Transfer to a plate.
  11. For frying: In a large cast-iron skillet over medium-high heat, melt lard or pour in oil to cover bottom of skillet. Working in batches, arrange gorditas in pan so they don’t overcrowd. Fry, turning once, until puffed up, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
  12. Once cool enough to handle, carefully slice open gorditas about two-thirds of the way through. Stuff with chorizo filling.

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