- 3/4 cup masa harina
- 1 1/2 cups all purpose flour
- 2 tablespoons lard
- 1 1/4 cup chicken stock or water
- salt to taste
- 1 teaspoon garlic powder
- oil for frying
Pull off pieces of dough and roll in your hands to form a golf-ball sized ball. Lightly coat the balls with flour and place between to two pieces of cellophane or use a tortilla press. Roll or press the balls until the gorditas are about 1/4 inch thick.
Heat a comal (or a griddle) until hot. Cook the gordita for about one minute on each side, or until it is cooked through.
Heat the oil over medium heat. Place the cooked gorditas in the oil one at a time and cook until the gordita puffs up. Drain on paper towels.
Slice an opening in one end to open the pocket and stuff with your favorite fillings such as meat and beans.