Flour gorditas stuffed with papas con chile and frijoles puercos

Mix the flour, baking powder and salt by hand.

Crumble in the shortening and mix to a sand-like consistency.

Slowly pour in hot water, mixing until the flour is well hydrated; about a cup and a half.

Knead on a clean counter about five minutes until soft and no longer sticky.

Divide into small balls, place on foil and cover with plastic wrap. Pat with shortening-rubbed hands, keep covered and rest about 20 minutes.

Roast the tomatoes, onion and chiles until charred; transfer to the blender with the garlic, chicken bouillon, cumin and half a cup of water, and blend.

Heat oil to cover the bottom of a frying pan on medium-high. Add the diced potatoes and season with garlic salt, black pepper and salt; cook about 10 minutes.

Add the white onion and the roasted, peeled green pepper strips and cook a couple more minutes, stirring.

Add the salsa, rinsing the blender with a little more water, and bring to a simmer. Cover, reduce to the lowest heat and cook five minutes until the potatoes are soft.

Top with queso Oaxaca, cover and set aside to melt.

For the frijoles puercos, melt lard (optional), add the chorizo and break it up until cooked.

Add the cooked pinto beans, sliced jalapenos with their juice and Valentina hot sauce; smash the hot beans to the desired consistency, taste and adjust, and stir in cheese.

Preheat the comal on medium. Dust the counter and a ball of dough with flour and roll it about four times, leaving it a little thick.

Cook on the comal about one minute until bubbly, flip and cook about 45 seconds more until it puffs.

While hot, cut a slit all the way to the bottom to make a pocket.

Spread beans inside the pocket and stuff with the potatoes.