Gorditas de Papas con Chorizo (Potato and Chorizo Stuffed Corn Cakes)

Steps

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1. 1
   Gather all ingredients and prepare them. Disinfect the lettuce by soaking it in water.
   ▶ ≈0:13
2. 2
   Bring a pot of water to boil and add the tomatoes, serrano peppers, garlic, and onion to cook for the sauce.
   ▶ ≈0:41
3. 3
   Heat oil in a heavy skillet and add the chorizo (after removing its casing) to begin frying until it starts to brown.
   ▶ ≈0:58
4. 4
   Peel and dice the potatoes into small pieces, add them to the frying chorizo, season with a little salt, and continue cooking until the potatoes are tender and have absorbed the chorizo's flavors.
   ▶ ≈1:19
5. 5
   Remove the cooked tomato mixture and let it cool, then grind it into a smooth sauce.
   ▶ ≈2:52
6. 6
   For the gorditas, place the cooked potato-chorizo filling inside the corn dough and shape them into thick, round patties.
   ▶ ≈3:57
7. 7
   Fry the gorditas in hot oil until both sides are golden brown and crispy.
   ▶ ≈4:51
8. 8
   Carefully slit open the fried gordita along the edge, fill it with the potato-chorizo mixture, then add lettuce, crema, shredded cheese, and sauce.
   ▶ ≈5:47
9. 9
   Prepare all gorditas using the same method and serve. They can also be filled with refried beans as an alternative to the potato-chorizo filling.
   ▶ ≈6:51