Gorditas

Method

1. Put 120 g of husked tomatillos and 1 whole serrano chilli in a small saucepan, cover with water and bring to a simmer over medium heat. Cook 8 minutes, until the tomatillos turn from bright to olive green and are soft but not burst.
2. Lift the tomatillos and chilli into a blender with a splash of their cooking water and add 25 g of chopped white onion, 1 clove peeled garlic clove and 0.25 tsp of the salt. Blend to a loose, slightly coarse salsa verde and set aside.
3. In a bowl mix 100 g of masa harina with 0.5 tsp of the salt, then work in 130 ml of warm water a little at a time. Knead 3 minutes until the masa is smooth and feels like soft play dough — if it cracks when pressed, wet your hands and knead again. Cover with a damp cloth and rest 15 minutes.
4. Set a small frying pan over medium heat and crumble in 80 g of chicharrón prensado. Fry dry for 2 minutes, breaking it up as its own fat renders, then pour over the salsa verde and simmer 8 minutes, stirring, until thick, glossy and barely soupy. Keep warm.