Stuffed Gorditas with Poblano Peppers and Potatoes

Steps

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1. 1
   Prepare the sauce by roasting the tomatoes, perón chiles, serrano chiles, onion and garlic on a hot griddle until charred and softened.
   ▶ ≈0:32
2. 2
   Blend the roasted tomato and chile mixture into a smooth sauce, adding a pinch of salt to taste.
   ▶ ≈1:54
3. 3
   Place the poblano peppers in a plastic bag to steam for a few minutes, then peel off the skin and remove the seeds.
   ▶ ≈1:30
4. 4
   Dice the peeled poblano peppers into small cubes.
   ▶ ≈2:35
5. 5
   Cook the potatoes until completely tender.
   ▶ ≈0:45
6. 6
   Sauté the onion and garlic in hot oil until fragrant.
   ▶ ≈3:20
7. 7
   Add the diced poblano peppers and a pinch of salt, stirring gently to combine.
   ▶ ≈3:39
8. 8
   Add the cooked potatoes to the pepper mixture and gently mash them with a cup, leaving them slightly chunky.
   ▶ ≈4:10
9. 9
   Once the potato mixture cools slightly, stir in the fresh cheese.
   ▶ ≈4:53
10. 10
    Shape the corn dough into tortillas, starting with a small test tortilla and then making a larger base tortilla.
    ▶ ≈5:22
11. 11
    Add the potato and pepper filling to the base tortilla, top with another tortilla, and gently press the edges to form a round gordita shape.
    ▶ ≈5:52
12. 12
    Fry the gorditas in hot oil on both sides until golden brown, maintaining medium-low heat to ensure they cook through without burning.
    ▶ ≈6:40
13. 13
    Serve the cooked gorditas topped with the fresh sauce, lettuce, crema, cheese and salsa.
    ▶ ≈8:15