Gorditas de Chicharrón (Stuffed Thick Corn Cakes)

• 300 g Tomato, ripe
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 tbsp Sunflower oil
• 2 tsp Guajillo chili powder
• 1 ½ tsp Fine sea salt
• 120 g Pork rind
• 180 g Masa harina
• 30 g Lard

1. Dice the tomatoes. Finely chop the onion and garlic.
2. Heat the sunflower oil in a saucepan over medium heat. Add the onion with a pinch of the salt and cook for 5 to 7 minutes until softened, then stir in the garlic and cook for 30 seconds.
3. Stir in the guajillo chilli powder for 20 seconds, then add the tomatoes and the remaining salt. Cook for 8 to 10 minutes, stirring, until the tomatoes break down into a thick, brick-red sauce.
4. Add the pork rind and 250 ml water, then bring to a gentle simmer. Cook for 15 to 20 minutes, stirring often, until the pork rind softens and the mixture becomes a spoonable stew; add a splash more water if it catches.
5. Meanwhile, put the masa harina in a mixing bowl and stir in 0.5 tsp of the lard. Add 180 ml warm water and mix to a soft dough that holds together; if it cracks, add a little more water, 1 tbsp at a time.
6. Divide the dough into 4 balls and press each into a thick disc about 1.5 cm thick. Heat a frying pan over medium heat and melt the remaining lard, swirling to coat the pan.
7. Cook the gorditas for 4 to 5 minutes per side until browned with a few darker spots and cooked through. Transfer to a board and rest for 2 minutes so they are easier to split.
8. Split each gordita horizontally with a knife to create a pocket, keeping one edge attached. Spoon the hot chicharrón filling inside and serve straight away.

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