Ingredients:
2 lbs masa dough, made with maseca
2 cups pinto beans, mashed
1/2 red onions, diced
2 lbs pork
salt
3 ancho chilies, stems removed,seeded and blanched
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 cup chopped fresh parsley
6 cloves garlic
Directions:
Filling (chilorio): cook pork with water and salt, 1 1/2 hours or until tender.
Cool and shred.
In blender or food processor make salsa with chiles, oregano, cumin, parsley and garlic.
Add to meat and bring to boil; reduce heat and simmer until sauce thickens.
Gorditas: Prepare masa as indicated on package; mix with pinch of salt.
Form masa into gorditas (1/2″ thick tortillas).
Cook in comal or skillet until lightly golden.
Slice each gordita into halves without separating them.
Spread with beans and fill with chilorio and diced onion.
Serve warm and enjoy!
Servings: 12
Time preparation: 30 min.
Time total: 150 min.