* 1 1/4 cups lard
* 1 teaspoon salt
* 1/2 cup spicy red salsa
* 1/2 cup crumbled queso añejo cheese

For the gordita stuffing:
* 1/2 lb. of chicharrón prensado
* 1 onion, finely chopped
* 3 green chiles serranos, finely chopped
* salt to taste
* 1 tablespoon oil
* 1 lb. corn flour masa

Preparation:

1) First we start by preparing the stuffing; heat some oil in a frying pan and Fry an onion in it, add the chicharrón, chiles and salt to taste. Fry all this together, for about 5 minutes. Move the pan over to the backburner, drain excess oil and reserve over low heat setting.

2) Mix the corn flour with water and mix. Also, beat 3/4 ​​cup of lard with a fork until it whitens and add this to the masa along with a teaspoon of salt. Stir the dough until the lard has been well incorporated in it.

3) Shape 12 balls out of this dough. Take one, flatten it a little and put in its center a teaspoon of filling, fold the dough to cover the filling, shaping the dough like a ball again and then flatten again, the thickness of a gordita. Repeat this step with remaining dough balls and cook on the stove in a comal or griddle, flipping them from time to time.

4) Just before serving the gorditas, put heat about 2 tablespoons of butter in a skillet and brown it gorditas (you add a little butter as needed. When it has browned all gorditas make in them an opening across the middle and return them there a little green or red sauce and top everything with some crumbled cheese over.