- 14 ounces prepared masa for corn tortillas or to make it yourself, use 1 ½ cups Maseca and 1 cup plus 1 tablespoon water
- 9 ounces peeled russet potatoes (weighed after peeling), cut into 1 ½ inch chunks
- 2 teaspoons melted pure lard or a butter substitute, plus a little more lard or spray oil for frying the gorditas
- ½ teaspoon salt
- ½ cup guacamole
- Pico de gallo or your favorite salsa
Prepare the masa
- If you are using Maseca for tortillas put 1 ½ cups of it in a medium-sized bowl and stir in 1 cup plus 1 tablespoon water with a wooden spoon. Knead the dough for about two minutes or until it is quite smooth and then allow it to rest for 30 minutes, covered with plastic wrap, so that it will fully hydrate. The result should weigh about 14 ounces.
Cook the potatoes and finish the dough
- Place the potatoes in a pot, cover them with several inches of water, and bring it to a medium simmer. Cook the potatoes until they are easily pierced with a paring knife. Put the potatoes through a potato ricer or thoroughly mash them, and then stir in the 2 teaspoons lard or butter substitute and salt. To finish the dough, combine the 14 ounces of tortilla masa and the mashed potato mixture.
- Pat out 1 ½ ounce pieces of the dough into circles. There should be about 16 of them, and they should be between 1/8 and 1/4 inch thick.
Cook the gorditas
- Heat a non-stick skillet over medium heat (about 350 - 375 degrees if you have a laser thermometer). Add just enough lard, butter substitute, or spray oil to film the surface, and cook the dough until it begins to turn golden brown on the bottom, about 4 minutes. Turn the gorditas and cook another 4 minutes on the other side.
- Top them with a little guacamole, pico de gallo, or just about anything else you like, and serve.
Adapted from http://www.lomexicano.com/recipe/35/Potato-Gorditas