Gorditas

Step 1In a medium bowl, whisk together the masa harina, 1 teaspoon salt, and baking powder until combined. Add 3 tablespoons of the oil and, using a rubber spatula, work the oil into the masa harina mixture. Add 1 cup of warm water and stir. Continue adding warm water, 2 tablespoons at a time, until the dough is smooth and clay-like but not sticky (up to ½ cup of water). Allow the masa to rest for at least 30 minutes.

Step 2In a large saute pan, heat the remaining 1 tablespoon of oil over medium heat. Add ½ of the onion and the remaining ½ teaspoon salt. Cook until the onion softens and turns lightly golden, 5 to 7 minutes. Add the pulled pork and ¼ cup water. Stir, gently breaking up the pork, until the pork begins to warm, 3 to 4 minutes. Add the salsa verde and stir until everything is well combined. Bring the sauce to a simmer and remove from heat. Cover and keep warm.

Step 3Form the masa into ¼-cup-sized balls. Cut a large zip-top bag to create two plastic sheets. Place 1 plastic sheet on a tortilla press, top with 1 masa ball, and place the other plastic sheet on top of the masa. Press the dough into a ¼-inch thick patty. Turn the dough 180° to ensure it is an even thickness. Press the patty with your hands to make it even, if necessary. Transfer the patties to a baking dish covered with plastic wrap or a clean towel. Repeat with the remaining masa. (You can also use a baking sheet or heavy skillet to press the masa if you don't have a tortilla press.)

Step 4Heat a large cast-iron skillet over medium-high heat. Toast the gorditas, in batches if necessary, until dry and crisp on the outside, with a few deeply golden spots. Transfer the gorditas to a baking sheet. Repeat with all of the gorditas.

Step 5In the same large skillet, add oil until it covers the bottom of the skillet by about ¼ inch. Heat the oil over medium-high heat. Fry the toasted gorditas until they begin to puff up and form their characteristic pocket, 1 to 2 minutes per side. Drain on a paper towel-lined baking sheet.

Step 6While the gorditas are still hot, cut a slit in the side large enough to stuff them. Fill the inside of the gorditas with the pork mixture, queso fresco, the remaining ½ onion, cilantro, hot sauce, and a squeeze of lime.