Gorditas Recipe

In a large bowl, mix the masa harina with the water and the ¼ cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces.

Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant ½-inch thick. Heat a large griddle or comal (a round, flat griddle). Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side.

Using the back of a spoon, lightly press an indentation in the center of each gordita. In a large skillet, heat ¼ inch of oil until shimmering.

Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream, and cheese and serve hot.