| 1 |
For each Gordita base, shape about 1-1/2 tablespoons of the Masa Dough for Antojitos into a flat round cake 4 inches in diameter. |
| 2 |
Bake on a medium-hot ungreased griddle or frying pan over medium-high heat, turning occasionally, until masa begins to lose its doughy look. Remove cake from heat and let cool until you can touch it. With your fingers, pinch a slight ridge around the edge of the cake to form a very shallow cup. You can do this ahead. |
| 3 |
Fry in about 1/2 inch hot oil over medium heat until lightly browned. Do not turn; ladle hot fat into cake to cook top. Drain on paper towels. |
| 4 |
Remove casings from sausages, crumble the meat, and brown it in a frying pan. Drain off excess fat. Fill each base with about 1-1/2 tablespoons of the meat. Sprinkle each with about 1 tablespoon lettuce, 2 teaspoons cheese, and about 1/2 teaspoon onion. |
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