GORDITAS - CRISPY PUFFY TACOS

Steps:

• 1. Mix Masa and salt together in a heat proof bowl.
• 2. Add 1 1/2 cups boiling water to Masa mixture. Stir with a spoon to combine
• 3. If the dough is still too dry add 1 tablespoon of water at a time until dough is pliable.
• 4. Allow dough too cool a little. When it is still very warm knead until the dough is smooth and elastic. It will remind you a little of the softness of pizza dough
• 5. Cover with plastic wrap and allow to rest 30 minutes.
• 6. While dough is resting preheat your iron skillet to medium heat. Turn on your deep fryer about 10 minutes before you press your first gordita
• 7. Separate dough into 10 equal pieces. Press between plastic in a tortilla press until it is about 3/8 inches thick and 4" in diameter.
• 8. Place gordita on to you iron skillet. Cook for 1 minute until it releases from pan.
• 9. Flip and cook the other side.
• 10. Remove from skillet and drop immediately into deep fryer. Make sure to drop in a way that it completely submerges itself in the oil.
• 11. It will begin to "puff" up right away. Cook until light, crispy, and golden brown.
• 12. Remove from deep fryer and allow to drain. I use a metal colander for this.
• 13. Continue until all gorditas are cooked.
• 14. Transfer to a baking sheet lined with paper towels.
• 15. Top with your favorite toppings, beans, onion, cheese, and taco sauce. Shredded pork, slaw, pico. Use your imagination. Have fun and enjoy!