Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried)

Ingredients

• 250g masa harina
• 250ml warm chicken stock
• 6g fine sea salt
• 100g lard, divided
• 120g Oaxaca or mozzarella cheese, torn into pieces
• 80g roasted poblano peppers, seeded and cut into strips
• 60ml crema or Mexican sour cream

Method

1. 1
   Mix masa harina with warm stock and salt until a soft, pliable dough forms; rest 5 minutes.
2. 2
   Wet hands lightly; divide dough into 8 equal portions and roll each into a ball.
3. 3
   Press each ball between plastic-lined hands to a 1cm-thick disc about 8cm wide.
4. 4
   Heat 50g lard in a griddle or cast-iron skillet over medium heat; griddle each gordita 3–4 minutes per side until light golden and slightly crisp (for thicker, softer version) or fry in 160°C oil until golden and puffed (for fried version).
5. 5
   While warm, carefully slit the side of each gordita horizontally to create a pocket without cutting all the way through.
6. 6
   Stuff each with cheese, roasted poblano strips, and 1 tsp crema.
7. 7
   Return to griddle 1–2 minutes per side to warm filling and meld cheese.
8. 8
   Serve immediately with extra crema and salsa on the side.