Breakfast Gorditas

1. 1
   prep · ~10 min

   Make the gordita dough.

   1.In a mixing bowl, combine masa harina, 1 pinch salt, and warm water.

   2.Mix with your hands until a soft, pliable dough forms (about 2 minutes).

   3.If the dough feels dry or cracks at the edges, add water 1 tablespoon at a time.

   4.Cover the bowl with a damp kitchen towel and rest for 10 minutes.
2. 2
   prep · ~10 min

   Cook the bacon and prep the filling.

   1.In a skillet over medium heat, cook bacon slices until crisp (4-5 minutes per side).

   2.Transfer cooked bacon to a paper-towel-lined plate, let cool, then crumble.

   3.Drain all but 1 tablespoon of bacon fat from the skillet.

   TIPSave that bacon fat — it adds incredible smoky flavor to the eggs.
3. 3
   saute · ~6 min

   Sauté the vegetables and scramble the eggs.

   1.In the same skillet with reserved bacon fat over medium heat, add diced onion and bell pepper.

   2.Sauté until softened (3 minutes).

   3.In a bowl, whisk eggs with 1 pinch salt and a pinch of black pepper.

   4.Pour eggs into the skillet with the vegetables and gently scramble until just set (2-3 minutes).

   5.Remove from heat immediately to keep eggs soft.

   TIPPull the eggs off the heat when they are slightly underdone — residual heat finishes cooking them.
4. 4
   prep · ~2 min

   Shape the gorditas.

   1.Divide the rested dough into 4 equal balls.

   2.Using your palms, gently press each ball into a thick round disc about 4 inches wide and 0.5 inch thick.

   TIPMake sure the gorditas are thick enough to slice open later without tearing.
5. 5
   fry · ~8 min

   Cook the gorditas on the skillet.

   1.Heat 3 tablespoons of oil in a large skillet over medium heat.

   2.Place the gorditas in the skillet and cook until the bottom is golden and crisp (3-4 minutes).

   3.Flip and cook the other side until golden and the center is cooked through (3-4 minutes).

   4.Transfer to a warm plate and immediately slice open to create a pocket.

   TIPSlice the gorditas open while hot — they become harder to split as they cool.
6. 6
   assemble · ~2 min

   Stuff the gorditas and serve.

   1.Fill each gordita pocket with a portion of the scrambled egg mixture.

   2.Top generously with crumbled bacon and shredded cheddar cheese.

   3.Garnish with chopped cilantro and serve immediately with salsa on the side.

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