I know that I cannot explain it better than my favorite Chef Rick Bayless, so I'd like to quote his description. "A gordita begins as a thick raw-masa tortilla that's first cooked on the griddle, then slipped into hot oil to finish. In those transformative moments that follow, the disk of masa, in that magical interaction with just-right hot oil, puffs and crisps to a golden flaky shell while the moist interior finishes its cooking." UM...my stomach hurts...I need one in my belly right now. Thanks goodness for mexichef...he knew I was blogging about them and he decided to go ahead and get a batch cooking. Of course, I think it's actually because he peeked over my shoulder and saw me uploading the photos...and it made him hungry, too. Whatever the means...I'll take the ends! Mexichef is actually the one that usually makes the gorditas around here (his hands are the ones doing all the work in the pictures that follow)...he tries to get me to make them, but I beg off with the excuse that they taste so much better when he makes them. I just gather the fillings and get everything ready. That I can do. I try not to pay too much attention so that I can say I just don't know how to make them. He's knows it's a rouse, but...he lets me get away with it.
Mexi doesn't use an actual "recipe" when he makes them...he basically pours masa harina into a bowl and adds warm water a little bit at a time until he has the correct consistency. It should be a slightly wet, but pliable dough. I'll go ahead and give you a Rick Bayless recipe for the dough...so you can have some confidence in "actual" amounts if you're making them for the first time...or just like to have a guide. Even easier, try to buy some from masa from your local Mexican Market if you can...it's so great! Choose any filling you like. You can use shredded meats, veggies, cheese, beans...any combo you choose. They are different every time around here. I'm not going to give an actual filling recipe, either...we just sort of improvise...you choose your favorites and let me know how it tastes!
Gorditas
(basic guide for making ~10 shells from Mexico One Plate at a Time by Rick Bayless)
1 lb. fresh masa or
1 3/4 c. powdered masa harina mixed with 1 c. plus 2 Tbs. warm water +1/3 c. flour + a scant tsp. baking powder + 3/4 tsp. salt
Begin by either using your fresh masa or mixing up your masa ingredients in a large bowl...use your hands so that you can feel the consistency. It should be about the consistency of a soft cookie dough. Knead it a few times so that it is pliable. Grab a small ball of dough (~1 3/4"-2") in your hands and form it into a disk that is just larger than 1/4" thick.
Heat a comal (or large, heavy skillet or cast iron pan) over low to medium-low heat. Once it is very hot, add the masa disks and let them toast up and get brown spots on one side. Flip and repeat. Remove them to a plate until they are all done. 
Next, heat some vegetable oil (~1/2" deep) in a deep-sided pan until hot enough to fry (~350 degrees F). Add a few disks at a time and fry, turning once they are crisp on the bottom...it doesn't take long...maybe 30 seconds at the most per side. They will "puff" when ready. Remove to a paper towel lined plate to drain. 
This is an alternate method...mexichef makes them this way sometimes. Instead of toasting them on the comal, he will just fry the dough directly if the mood strikes. If you do it this way, you need to make sure the disks are thinner, so that they can cook all the way through. He uses less oil this way...more of a saute. Drain the same way. Although they can work out this way, I recommend trying the other method your first time or two...just to familiarize yourself with end result.
Once they are cool enough to handle, hold the gordita and make a slit through the side, cutting deep enough to form a pocket, but not all the way through the other side. (Okay, this is kind of like a pita. But a pita is not a gordita.)
At this point you should have your fillings ready to pile in so that you can serve them while they are still warm and puffed and crispy on the outside, yet chewy on the inside.
We happened to use a mixture of cannellini and red beans smashed with a homemade red blender salsa. I just smashed 'em all together and seasoned them to our liking.
We also used some shredded lettuce and chopped red onion. A tip for mellowing red onion (or any onion) and adding some extra, addictive flavor...just squeeze lime juice over it and toss. Seriously, you won't believe the difference it makes. The onion still has that delicious bite...but the lime juice adds this tang that changes the flavor profile. I also used queso fresco, as usual...because I love the saltiness it adds. 
Hold open your gordita, add your "meatier" filling. Throw on some extra flavor. Top with crumbled queso & another drizzle of salsa and... RICOS!
So...earthy beans, heat from the salsa, fresh crisp lettuce, tangy & savory onion & salty queso fresco- that was an awesome combo! 
Like I said....the filling possibilities are endless. These are some that we made when we were using up pantry staples & leftovers from the fridge. Black beans w/ a little bit of reconstituted chiles & some basic shredded cheese. Easy, but tasty.
Like I said....the filling possibilities are endless. These are some that we made when we were using up pantry staples & leftovers from the fridge. Black beans w/ a little bit of reconstituted chiles & some basic shredded cheese. Easy, but tasty.
So...grab one of these little fat ones in your hand, hover over your plate and prepare to become addicted! Goodbye TB...Hello homemade!
Curried Cauliflower with Chickpeas and Tomatoes
Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Stir in the tomato paste and 1 cup of water to dissolve paste. 
Gently fold in the cauliflower and chickpeas. 
Reduce the heat to medium-low, cover and simmer until the cauliflower is tender, 15-20 minutes. Uncover and continue cooking until the sauce has thickened and the cauliflower and chickpeas are coated with a thick gravy. Season with salt. 
I served it over rice noodles. Garnish with cilantro.
*Tyler's recipe for Curry Powder (from same book)
2 Tbs. coriander seeds
1 Tbs. cumin seeds
1 tsp. fennel seeds
1/2 tsp. whole cloves
1/2 tsp. mustard seeds
1 Tbs. cardamom seeds
1 Tbs. whole black peppercorns
2 dried, red chiles, broken into pieces, seeds discarded
1 Tbs. ground turmeric
In a small, dry skillet, combine all ingredients except turmeric. Toast over medium-low heat, shaking the pan often to prevent the spices from burning, for a couple of minutes until the spices smell fragrant. Let the spices cool. In a clean coffee grinder, grind the toasted spices to a fine powder. Add the turmeric and give it another quick buzz to combine. Use immediately or store in a sealed jar for up to 2 months.
Bacon-topped Meatloaf with Gemstone Potato-Green Bean "Salad"
Free form it into a loaf of any shape you like and place it on a foil-lined sheet pan.
Drape the bacon slices over the loaf. 
Bake 50-60 minutes, or until thermometer registers 165 degrees F in center of loaf. Let sit for 5-10 minutes to recompose itself (juices). Slice. Break up fight over end piece. Enjoy warm or even better cold in a sammie the next day.
Gemstone Potato & Green Bean "Salad"
Put it all together and you've got one tasty meal!
Eat it right away for a soft-serve-like consistency.
Or transfer to a container and put in freezer until ready to scoop out and enjoy!
So yes, definitely use some of the cookie dough in ice cream if you're a fan of the raw stuff...it was deeeeee-licious! 
With visions of mountains of mini's in my head...
Now....any suggestions as to what to do with my anchovies and phyllo dough? There's still a couple of days to enter to 
