Gorditas with Fiery Jalapeno Salsa

Makes 18 gorditas.

3 cups instant masa flour (see note)
1/4 cup all-purpose flour
Salt
1 cup vegetable shortening
3 cups water, room temperature
Vegetable oil
2 cups shredded cooked beef, chicken,
    carnitas (braised pork) or other meat
2 cups refried beans
2 cups (8 ounces) shredded cheese, such
    as jack, anejo, cotija or ranchero
3 tomatoes, thinly sliced (18 slices)

Combine masa, all-purpose flour and about 1 teaspoon salt in a large mixing bowl. Cut in the shortening to distribute it. Add 3 cups room-temperature water. Mix with hands until dough can be formed into a ball. Dough will be slightly sticky. Heat a lightly greased or nonstick skillet until very hot, then reduce heat to medium. Take 1/4 cup of dough and pat it between your hands until it resembles a thick tortilla about the size of a large cookie. Place the gordita on the skillet and cook it until the dough puffs slightly, 4 to 5 minutes on each side. As soon as it is cool enough to handle, open it like a pocket. Add a small amount of cooked meat along with beans, cheese and a tomato slice, as if building a taco. Repeat steps until all dough has been used.

Serve with Fiery Jalapeno Salsa.

NOTE: Instant masa flour is used to make corn tortillas and is available at some supermarkets and specialty stores. It is fresh corn masa that has been dried and ground.

Fiery Jalapeno Salsa:
5 whole jalapeno chiles
2 Roma (plum) tomatoes
1 clove garlic
1/2 cup water
Salt

Combine chiles, tomatoes, garlic and 1/2 cup water in a small saucepan. Bring to a boil and simmer for 10 minutes. Remove stems from chiles, discard and place whole chiles in blender with tomatoes, garlic and water. Blend at medium speed until pureed. Add about 1/2 teaspoon salt, or to taste.

Makes about 1 cup.