Gorditas Chicharron

• 1 tbsp corn oil
• 3 tbsp red onion, finely chopped
• 250g pork rinds, crumbled
  • For the Gorditas:
• 450g masa harina
• 125g all-purpose flour
• ½ tsp salt
• 475ml corn oil
  • To Serve:
• Lettuce, shredded
• Sour cream
• Salsa of choice

1. For the Gorditas:
   1. Combine the masa harina, flour, and salt, and add water 1 tablespoon at a time, to make a soft, supple dough.
   2. With floured hands, shape pieces of the dough into 2-inch balls, then flatten into little circles ½-inch thick.
   3. Heat the oil in a saucepan over a medium heat. Add the gorditas in batches and cook over medium-low heat for about 5 minutes, turning frequently, until they are golden brown. Remove with a slotted spoon and drain on paper towels.
   4. When all the gorditas have been cooked, whilst still warm, use a small, sharp knife to open them up from the side to make a deep warm pocket. Cover with a dish towel to keep them warm.
2. Heat the oil in a medium saucepan. Add the onion and cook over a low heat, stirring occasionally, for 5 minutes or until translucent.
3. Add the pork rinds and cook for about 5 minutes, then remove from the pan with a slotted spoon and drain on paper towels.
4. Fill the gorditas with the pork rind mixture, lettuce, salsa, and sour cream and serve immediately.