Gorditas with pork and queso fresco
2 item(s), cut into wedges
3 medium clove(s), minced
Uncooked lean boneless pork loin roast, trimmed
1½ pound(s), cut into 1 1/2-inch pieces
1 large, finely chopped
1 medium, with seeds, minced
Fresh lime juice
Crumbled queso fresco cheese
Uncooked red onion(s)
¼ cup(s), chopped, chopped
2 Tbsp, chopped
- 1 Preheat oven to 325°F.
- 2 To make pork, with flat side of large knife, crush garlic with salt to form a paste. Mix together garlic paste, pork, onion, jalapeño, bay leaf, cumin, coriander, oregano, and pepper in small Dutch oven. Cover and roast until pork is fork-tender, about 1 1/2 hours. Remove bay leaf. Break up pork with fork until mixture is chunky; stir in lime juice. Cover and keep warm. (The pork can be made ahead. Cool, cover, and refrigerate up to 4 days.)
- 3 Meanwhile, to make gorditas, whisk together masa harina, flour, salt, and baking powder in large bowl. Gradually stir in water and oil until dough is smooth. Let stand 5 minutes.
- 4 Divide dough into 8 equal portions. Roll each piece into a ball. Between 2 sheets of plastic wrap, slightly flatten balls with palm of hand. Roll dough into 8 (41/2-inch) circles.
- 5 Set large griddle over medium-high heat until very hot. Working in batches, gently peel off plastic wrap from dough circles and place on hot griddle. Spray tops with nonstick spray. Cook, turning once, until gorditas are slightly puffed and golden, 6–8 minutes. Transfer gorditas to platter; cover loosely and keep warm. Repeat with remaining dough.
- 6 Top each gordita with scant 1/3 cup of pork mixture. Sprinkle evenly with queso fresco, onion, and cilantro. Serve with lime wedges and with hot sauce, if desired.
- Serving size: (1 gordita)