Step 1

Mix the maize flour and salt.

Step 2

Add the margarine (or lard).

Step 3

Add the water gradually while mixing and kneading until a soft and homogeneous dough is formed.

Step 4

Divide the dough into 12 or 14 balls and cover them. Let stand 15 minutes.

Step 5

Using a tortilla press, rolling pin or by hand, press each ball between two sheets of parchment paper (or plastic wrap) to form a circle about 5 inch (12 cm) diameter and ¼ inch (5mm) thick.

Step 6

To bake the gorditas, put each of them on a preheated comal (hot griddle or a pan) coated with oil.

Step 7

Bake each side for 2 to 3 minutes, until lightly browned and fully baked inside.

Step 8

Once all the gorditas are baked, take each of them and cut them on one side with a knife soaked in water each time. Only half of the tortilla should be cut to fit inside, like a pita sandwich.

Step 9

Preheat the oven to 250 F / 120 C.

Step 10

Line a baking dish with parchment paper. Place the gorditas on the dish and cover them.

Step 11

Place the dish in the oven, halfway up, to keep them warm.

Step 12

In a bowl, mix all ingredients thoroughly and set aside in the refrigerator.

Step 13

In a skillet, heat the olive oil on low heat, and sauté the onion and green pepper for 10 minutes.

Step 14

Add the ground beef, sprinkle with thyme, garlic and cook for another 10 minutes over medium-low heat, stirring regularly.

Step 15

Season with salt and black pepper. Set aside.

Step 16

Heat the sauce slightly.

Step 17

Stuff each tortilla with the garnish, sauce, salad, cilantro and chorizo.