Gorditas

Gorditas are most delicious when you get them from a street vendor at San Antonio's Market Square or during Fiesta. They are basically a really thick corn tortilla filled with shredded chicken or refried beans and topped with shredded lettuce, tomatoes, salsa, cheese, etc. Served with rice on the side, one or two is more than enough for a meal.

3 chicken thighs, bone in and skin on

1/2 onion

3-4 whole garlic cloves

1 tsp Mexican oregano

1 tsp comino

1 tsp salt

fresh ground pepper

1 8ounce can tomato sauce

2 cups water

2 cups Maseca instant masa

2 cups warm water

1 tsp bacon drippings

1 tsp salt

Lard for frying

Shredded lettuce, diced tomatoes, chopped cilantro, shredded cheese, avocado or guacamole, sour cream and salsa for toppings

Place all ingredients from chicken to water in a large saucepan with lid. Bring to a boil, cover and reduce heat to a simmer. Cook until chicken is done and can easily be shredded. Remove chicken from pan, let cool,  remove skin, shred and set aside.

In a bowl mix masa, water, bacon drippings and salt. Mix well and form into a ball (dough will be somewhat sticky.) Divide into even size balls, somewhat bigger than a golf ball. Place each ball between two sheets of wax paper and flatten with a tortilla press or rolling pin until about 1/2" thick. Heat a skillet til almost smoking, add a teaspoon of lard and cook each flattened round until brown on both sides. If they brown too quickly, adjust heat level. 

When finished, slice each gordita about halfway through to form a pocket of sort. Stuff with reserved shredded chicken and toppings.