Gorditas de chicharron

Boil Chiles in water.

Place Chiles in blender.

Add teaspoon cumin, teaspoon ground pepper, teaspoon salt, por little bit of the water and BLEND EVERYTHING TOGETHER.

Add oil to pot and place sauce in pot using colander. Approx. 20min mixing. (THIS IS THE RED SAUCE)

Toast till bit black, Chiles Anaheim and Jitomates Rojos.

Clean and peel Chiles Anaheim to make rajas. Crumble chicharron.

Finely dice up garlic and onion. Add oil to pan and cook onion and garlic together for about 4 min. Add pinch of salt and pepper.

Add rajas to the onions and garlic, cook for about 2 more min and add few spoons of the salsa de molcajete. Stir and add little bit of water.

Before the boiling add the chicharron and mix all together while it cooks for about another 3 min.

Add masa to a bowl and mix in 1/2 spoon of salt. Mix with hands and add water as you go.

Grab a small bowl of water and add some cooking oil. (TO COAT MASA BALLS)

Make ball with masa, add some que so chihuaha, fold into ball and coat outside with oiled water. Flatten into thick tortilla shape.

Cook gorditas on the stove like tortillas. When ready open them up and stuff with chicharron and Chile filling. Add cheese Chihuahua.

Coat gorditas with cooking oil again and cook few more minutes.

Add them to your plate and stuff them with lettuce, queso cotija, avocados and sour cream. Add red sauce to taste. ALL DONE!

SERVE WITH SIDE SOUP.