Gorditas

• 1 lb white corn, dough
• 2 tablespoons vegetable oil
• 8 ounces chorizo sausage
• 2 poblano peppers, roasted, peeled and sliced
• 1 garlic clove
• 1 tomatoes, halved and diced
• 1/2 onion, sliced
• store-bought refried beans
• shredded lettuce, for garnish
• sliced tomatoes, for garnish
• queso fresco, for garnish

1. Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers.
2. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side.
3. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing.
4. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes.
5. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.

white corn, vegetable oil, sausage, peppers, garlic, tomatoes, onion, storebought refried beans, shredded lettuce, tomatoes, queso fresco

Taken from www.food.com/recipe/gorditas-532826 (may not work)