Directions

• Prep for Gorditas: Dice the potato into small pieces and cook in salted boiling water until fork tender. I will be leaving the skin on for extra fiber but you can choose to peel it before cooking. When cooked, drain the water and allow them to cool down. 
• Seasoning Mix: Whisk the ground onion, ground garlic, ground cumin and ground ancho until fully combined, set aside until needed.
• Ground beef filling: Heat the oil over medium high heat. Add the ground meat and press down to sear. Stir to break apart and let it fully cook while it develops some browning. Once cooked and in the diced tomato and seasonings mix. Stir until evenly distributed. Pour in the broth, mixed veggies and stir to combine. Lower the heat to medium and allow it to simmer until almost all of the liquid has reduced and the meat is nice and moist. Lastly, season with salt and black pepper to taste. Mix to combine, remove from the heat and reserve. 
• Gorditas: In a large bowl, mash the potatoes until smooth. Add in the masa harina and cotija cheese, mix to combine (using hands or spatula.) Add the water in portions, kneading in between additions until it is hydrated and forms a firm/soft dough ball. Once you have the right consistency, knead for about 5 minutes or until smooth, soft and the dough does not stick to your clean hands.
  
• Mold the gorditas:
  1. Preheat a comal or non stick pan over medium heat.
  2. Grab a 3 oz portion of dough and roll in between your hands.
  3. Rock back and forth as you apply pressure to flatten into a disk, keep edges smooth. Continue rocking back and forth as you rotate and evenly apply pressure to flatten the disk into a flat round gordita thats about 3/4 in thickness. 
• Second method – Mold
  Place the round ball of dough in between two pcs of round plastic liners. Press with the bottom of a flat plate to flatten to the desired thickness. Remove the liners and cook the gordita.
• First- Cook in the comal
  Place the gordita over the already hot comal and allow the bottom to cook as it develops golden brown spots. Flip and let the other side do the same. Remove and continue cooking the rest. You can cook more than one at a time.
• Next – Fry them
  In a large pan heat a generous amount of frying oil to 325F degrees. Fry all of the gorditas until fully cooked and golden brown on both sides. When ready place them on a rack or over paper towels to absorb the oil.
  
  While still warm: Make an insition on the edge of the gorditas and cut open along the side. Stop halfway in order to create a pocket.
• Stuff the inside with;
  Sour cream, carefully spread the inside of the pocket. Then spoon in the reheated ground beef. Add the lettuce, queso fresco and salsa (to learn how to make the salsa, click this highlighted link.) Repeat with the rest and ENJOY!