Gorditas de chicharrón

Method

1. 1 Mix masa cornstarch with salt and warm water, knead for 5 minutes, then let the dough rest for 10 minutes.
2. 2 Boil tomatillo, bell peppers, garlic, and onions for 10 minutes, then blend them into a thick green sauce.
3. 3 Break the crispy fried pork skin into small pieces and simmer it with the green sauce for 15 minutes until the pork skin is tender and absorbs the flavors.
4. 4 Shape the dough into round patties 1 cm thick, and pan-fry each side for 4 minutes until puffed up.
5. 5 Make a slit along the side of the pastry, stuff it with pork skin filling, then sprinkle with coriander and onion.

With an appliance

• Oven 47 min

  Change to step 4: Place the pie on the middle rack of the oven at 220 degrees for 9 minutes, flip and rotate the tray at the 5th minute; the gordita will rise evenly, requiring less monitoring of the pan but lacking the burnt spots on the surface.