* 2 lb. of corn flour for tortillas
* 1 lb. of dry Mole Poblano preparation
* 1/2 lb. lard
* Salt to taste
* 1 lb. Ground Beef
* 1 onion
* 2 cloves garlic
* 4 Tomatoes
* 7 Green Tomatoes
* 1 sprig parsley
* 1 pinch of powdered clove
* 1 Potato
* 1 and 1/2 cups chicken broth
* Vegetable Oil

Preparation:

1) Finely chop the onion, garlic and potatoes, then fry everything in a pot with oil, then put in the ground beef and cook until the beef is well done.

2) Chop finely the 2 tomatoes, then the green tomatoes, then add them. Leave a little season and then add in the chopped and cleaned parsley. Add the cloves and let everything cook gently together so the flavours combine. Add salt to taste.

3) Add the chicken broth to the Mole, and mix thoroughly. It is recommended that you make your mole slightly more liquid than usual for this mexican recipe by adding more broth.

4) Mix the corn flour with salt to taste, then butter, prepare the gorditas by shaping them like a ball, then flatten the dough, add a tablespoon of picadillo at the middle of the dough.

5) Flatten again, keeping in mind that a gordita needs to be thick, so don't flatten too much. Cook them on both sides and serve, with some mole poured over each one.