Cheese-Stuffed Gorditas with Pickled Vegetable Curtido

Steps

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1. 1
   Place shredded cabbage and onion in a bowl, pour in hot water to soften the cabbage and mellow the onion, let sit briefly, then drain.
   ▶ ≈0:46
2. 2
   Add shredded carrot, sliced jalapeños, salt, oregano, and a splash of white vinegar; mix well and let rest to make the curtido slaw.
   ▶ ≈1:06
3. 3
   In a pot with a little oil, add tomatoes, onion, garlic, and chile de árbol peppers along with a bit of water; cook until the tomatoes are well softened.
   ▶ ≈1:38
4. 4
   Blend the cooked tomato-pepper mixture with a little water until smooth to make the salsa, then season with salt.
   ▶ ≈2:00
5. 5
   Put the masa harina in a large bowl, mix in warm water, and let it rest briefly to hydrate.
   ▶ ≈2:21
6. 6
   After resting, knead the dough thoroughly until smooth and soft — this step is key to making good gorditas.
   ▶ ≈2:39
7. 7
   Take the cheese, mix in a splash of milk, and knead it together to prepare the filling.
   ▶ ≈2:54
8. 8
   Rub a little oil on your hands, take a small ball of dough, shape it into a small bowl, and place the cheese filling in the center.
   ▶ ≈3:13
9. 9
   Fold the dough edges over to seal in the cheese, pinch off the excess into a little point, then gently shape into a round gordita.
   ▶ ≈3:30
10. 10
    Repeat to shape all the gorditas, then cook them on a griddle over medium-low heat, letting each side cook until lightly browned before flipping, until fully cooked through.
    ▶ ≈4:01
11. 11
    Slice open the side of each cooked gordita to reveal the melted cheese inside, stuff with the curtido slaw and a bit of salsa, then serve and enjoy.
    ▶ ≈4:32