Mexican Gorditas (Fried Stuffed Corn Cakes) Recipe

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• Vegetable oil, for frying
• 1 recipe
• ,
• , or
• , warmed
• 1 recipe
• Mexican crema, for serving

1. Using wet hands, roll masa dough into 15 golf-ball-sized balls. Pat balls into flat 4-inch rounds about 1/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place rounds on a baking sheet and keep covered with a towel as you work.
2. Fill a large cast iron skillet with 1/4" oil and heat over medium-low heat until shimmering. Working in batches, add masa rounds and fry, flipping once, until well-browned and crisp, about 4 minutes per side. Test for doneness by poking shells with a finger: if they feel soft inside, return to oil and continue frying, flipping as needed to avoid burning, until firm to the touch. Drain on a paper-towel-lined baking sheet. Continue until all masa shells are fried, adding more oil to the pan if necessary.
3. Using a sharp serrated knife, split masa shells in half crosswise. For each gordita, pile about 2 tablespoons braised meat on lower halves of masa shells, then top with about 2 tablespoons curtido. Smear top half of gordita shell with about 1 teaspoon crema. Close sandwich and serve immediately.

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Taken from www.seriouseats.com/recipes/2014/05/mexican-gorditas-fried-stuffed-corn-cake-recipe.html (may not work)