Gorditas

In a medium, heavy skillet (such as cast iron) over medium-high heat, melt lard. Add chorizo and immediately start breaking up into small pieces. Cook, continuing to break up sausage, until crumbled, cooked through, and beginning to brown, 6 to 8 minutes.

Add onion and cook, stirring occasionally, until translucent and softened, about 7 minutes. Let cool slightly.

In a large bowl, whisk masa harina and salt. Very slowly add water and mix with your hands until a dough forms and is the consistency of a slightly drier version of Play-Doh. (The amount of water depends on your brand of masa harina, so slowly add.)

Gently work lard into dough with your hands until incorporated. Cover bowl with a kitchen towel and let sit 15 minutes.

Portion dough to desired size of gorditas, though I’d recommend making 6 with this batch.

Using a tortilla press or the bottom of a well-greased flat plate or baking dish, press dough into rounds about 1/4" thick.

<strong>For toasting:</strong> Heat a large cast-iron skillet over medium heat. Working in batches, arrange rounds in pan so they don’t overcrowd. Cook, turning halfway through, until lightly browned and crispy on the outside and have puffed up slightly, 2 to 3 minutes per side. Transfer to a plate.

<strong>For frying: </strong>In a large cast-iron skillet over medium-high heat, melt lard or pour in oil to cover bottom of skillet. Working in batches, arrange rounds in pan so they don’t overcrowd. Fry, turning halfway through, until puffed up, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.

Once cool enough to handle, carefully slice open gorditas about two-thirds of the way through. Stuff with chorizo filling.

Divide queso fresco, tomato, and cilantro among gorditas. Serve with hot sauce and sour cream, if desired.