Gorditas de maíz

Method

1. 1 Knead the masa dough with warm water and salt, then press it into a disc 1.5 cm thick.
2. 2 Toast the dough disc on a dry cast iron skillet for 4 minutes on each side, or until the pastry is slightly puffed up.
3. 3 Puffed bread means the inside has separated into two layers, which is when it can be cut into a bag.
4. 4 Make a slit around the edge of the hot pastry and open it into an empty pouch with a knife.
5. 5 Cook the black beans until tender, then mash them and stir-fry in pork fat for 8 minutes until thickened.
6. 6 Stuff the bag with mashed beans, shredded pork, fresh cheese, and lettuce, then drizzle with dried chili sauce and sour cream.

With an appliance

• Oven 48 min

  For step 2: spray oil on both sides of the corn cob, place on the middle rack of the oven at 220 degrees for 10 minutes, and flip after 5 minutes; the cob will puff up evenly, requiring less monitoring of the pan, but without burnt spots on the cast iron.