Gorditas de Papas con Chorizo

Happy Cinco de Mayo!! This is a traditional Mexican recipe I saw in the paper from Gonzalo Guzman's new cookbook, "Nopalito".
(serves 8)

Filling:
1 T. kosher salt
1 cup peeled, diced russet potatoes
Canola oil, for griddling
1 cup crumbled Mexican chorizo, casings removed

Masa:
3 cups masa prepared from store-bought masa harina package
1 T. lard or softened unsalted Kerrygold* butter

Garnish:
Salsa
Queso freshco cheese
Thinly sliced cabbage
Chopped fresh cilantro
Diced white onion
Lime wedges*

Masa preparation:
2 cus masa harina
1&1/3 cup warm water, approximately

Put the masa harina in a mixing bowl, add the water all at once (this will keep lumps from forming), and mix together quickly, just until the ingredients are combined. Set the dough aside for 5 min. Proceed making the gorditas.

Bring a small pot of water to a boil. Add the salt and potatoes, and cook until al dente, 6-8 min. Drain and set aside. In a med. bowl, mix the masa wit the lard until well combined. Form the masa into 8 equal balls, al little less than 1/4 cup each. In a tortilla press lined on both sides with a round of plastic, flatten each ball into a round slightly thicker than a tortilla (between 1/8-1/4" thick, and 4" wide). In a large skillet or griddle over med. heat, drizzle in about 1 t. oil for each tortilla, add as many tortillas as you can without overlapping them. Cook, turning once, until puffed up and filled with air, 3-4 min. per side. Remove and let cool slightly. Using a paring knife or butter knife piece the edge of each gordita horizontally, then carefully wiggle the knife between the layers, separating them and creating an opening in the top third of the gordita (it should like a coin purse). When ready to serve, in a large skillet or griddle over med.-high heat, drizzle in 1-2 t. oil, and add a gordita; cook, turning once or twice, until lightly crisp on both sides, about 4 min. total. Repeat with the remaining gorditas, adding more oil to the pan as needed. In a separate med. skillet, cook the chorizo, stirring occasionally, until cooked through and hot, about 6 min. Stir in the potatoes, and cook until hot and tender. Divide the mixture among the gorditas; stuffing 1/4 cup into each pocket. Garnish with salsa, quesso fresco, cabbage, cilantro, onion, and lime wedges. OLE!!

"To the King!!

Have FUN drinking those margaritas today/tonight!!

Love,

MM