Breakfast Gorditas

Instructions

1. 1

   Prepare the Masa Dough

   • In a large bowl, whisk together the masa harina, 1 tsp of the salt, and the baking powder.
   • Stir in the melted lard until the mixture resembles coarse crumbs.
   • Gradually pour in the warm water, mixing with your hands until a soft, pliable dough forms. It should feel like soft clay and not be sticky. If it's too dry, add water 1 tablespoon at a time. If too sticky, add a little more masa harina.
   • Cover the bowl with a damp cloth and let the dough rest for 15-20 minutes to fully hydrate.
2. 2

   Cook the Chorizo and Potato Filling

   • While the dough rests, heat a large skillet over medium-high heat. Add the chorizo and cook for 5-6 minutes, breaking it apart with a spoon, until browned and cooked through.
   • Add the diced potato and chopped onion to the skillet with the chorizo. Cook, stirring occasionally, for 8-10 minutes, until the potatoes are tender.
   • Drain off any excess grease from the skillet.
   • Push the chorizo mixture to one side. Pour the beaten eggs onto the empty side and scramble until just set, about 2 minutes. Then, mix the eggs into the chorizo and potatoes.
   • Season the filling with the remaining 0.5 tsp salt and black pepper. Remove from heat and keep warm.
3. 3

   Shape and Fry the Gorditas

   • Divide the rested dough into 8 equal portions and roll each into a smooth ball.
   • Using a tortilla press lined with plastic or your palms, flatten each ball into a thick disc about 4 inches in diameter and 1/4-inch thick.
   • Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/4-inch deep and shimmering.
   • Carefully place 2-3 gorditas in the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until they puff up slightly and are golden brown and crispy.
   • Transfer the cooked gorditas to a wire rack to drain. Repeat with the remaining dough.
4. 4

   Assemble and Serve

   • While the gorditas are still hot, carefully use a serrated knife to cut a slit along one edge, creating a pocket.
   • Generously stuff each gordita pocket with the warm chorizo and egg filling.
   • Sprinkle a tablespoon of shredded Monterey Jack cheese inside each hot gordita, allowing it to melt.
   • Serve immediately, garnished with fresh cilantro and with salsa roja on the side.