Instructions: For the Jalapeno Salsa: Combine the jalapenos, tomatoes, garlic and water in a saucepan. Boil 10 minutes. Remove the stems from the jalapenos, and place the jalapenos, tomatoes, garlic and water in a blender. Blend at medium speed until pureed. Add salt to taste.

For the Gorditas: Combine the masa and all-purpose flours, shortening, water and salt to taste in a mixing bowl. Mix with your hands until the dough can be formed into a ball. The dough will be slightly sticky.

Heat a skillet until very hot, then reduce the heat when ready to cook the gorditas.

Take 1/4 cup of masa and pat it between your hands until it resembles a thick tortilla, about the size of a large cookie. Place the gordita in the skillet and cook it until the dough puffs slightly, 4 to 5 minutes on each side.

Open the gordita as if you were making a pocket to fill. Add a small amount of meat, beans, cheese and a tomato slice, as if building a taco. Repeat the steps until all the dough has been used. Serve the gorditas with Jalapeno Salsa.

This recipe yields 18 gorditas.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.