Gorditas (Masa Corn Pockets Stuffed with Minced Beef)

• 180 g Masa harina
• 1 ¼ tsp Fine sea salt
• 240 ml Water, warm
• 1 small Yellow onion
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 250 g Minced beef
• 1 tsp Ground cumin
• ¼ tsp Black pepper
• 120 g Salsa
• 60 g Shredded iceberg lettuce
• 30 g Cotija cheese

1. In a mixing bowl, stir together the masa harina and 1/2 tsp of the fine sea salt. Pour in the warm water and mix until a soft dough forms, then knead for 1 minute until smooth. Cover and rest for 10 minutes so the masa hydrates.
2. Meanwhile, finely chop the yellow onion and crush the garlic. Heat 1 tbsp of the vegetable oil in a large frying pan over a medium heat, then cook the onion with a pinch of salt for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
3. Add the minced beef and cook over a medium-high heat for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the ground cumin, black pepper and the remaining salt, then cook for 1 minute. Tip into a bowl and keep warm.
4. Divide the dough into 4 equal balls, then flatten each into a thick disc about 1 cm thick. Wipe out the pan, then heat the remaining 1 tbsp oil over a medium heat. Cook the gorditas for 3 to 4 minutes per side until lightly golden and cooked through, adjusting the heat so they do not scorch.
5. Transfer the gorditas to a board and, while still warm, carefully split each one most of the way through to create a pocket. Spoon the seasoned beef into each pocket. Top with the shredded iceberg lettuce, a spoonful of salsa, and finish with crumbled cotija cheese.
6. Serve straight away while the gorditas are warm and tender. Offer extra salsa at the table if you like. If the pockets start to close, warm them briefly in the pan to loosen them again.

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