Gorditas de Piloncillo

• 2 ounces finely chopped piloncillo
• 3 ounces queso anejo or ricotta salata
• 1 teaspoon freshly ground canela
• 1 pound fresh masa, or 1 2/3 cups masa harina mixed with 1 cup hot water
• Lard or vegetable oil, for frying (about 2 cups)

1. Combine the piloncillo, cheese, and canela in a bowl and knead in the masa until uniformly distributed.
2. Add a bit of water if it feels too dry or a little masa harina if its too sticky.
3. Shape the dough into 12 even balls.
4. Place enough lard in a heavy pot to reach a depth of least 3 inches and heat to about 365F.
5. (You can check the temperature by dipping a wooden spoon in the fat; once it steadily bubbles, its ready.)
6. While this heats, flatten the masa rounds between your hands (you can dampen your hands very lightly so they dont stick or press down on top with a piece of plastic wrap) to about 1/8 inch thick.
7. Slide them into the hot fat and bathe them with a spoon so they are covered with fat at all times, and turn often, frying until they are golden on all sides and make sure not to overcrowd the pan.
8. Drain on paper bags or towels and enjoy warm.
9. (You can keep them in a warming oven for 15 minutes.)

queso, freshly ground canela, fresh masa, vegetable oil

Taken from www.epicurious.com/recipes/food/views/gorditas-de-piloncillo-384148 (may not work)