Gorditas de chorizo con papa with homemade chorizo

Cut the ribeye into smaller strips and grind it.

Clean the chiles, removing the seeds and wiping them with a wet paper towel, then toast them on the comal about 30 seconds, flipping after 15 seconds so they do not burn.

Transfer the toasted chiles to a dry blender cup; toast and add the chile ancho the same way, and the chile de arbol if you want it spicy.

Add the cinnamon stick, bay leaves, cloves, peppercorn, whole cumin, ground ginger, paprika, oregano, garlic powder, onion powder and salt to the blender and blend until pulverized.

Pour the spice mix over the ground meat and mix it in.

Add the white vinegar and the water and keep mixing until well combined; cook a little piece to check the salt.

Divide the chorizo and wrap each half in plastic wrap, pressing the air out and closing the ends.

Let the chorizo marinate overnight, or at least two hours.

Mix the four cups of maseca with the salt, then add warm water slowly until no dry masa is left.

Knead five minutes; the masa should be soft and, rolled and pressed, should not crack at the sides.

Cover with a kitchen towel and let the masa rest.

Set a pan over medium high heat with a little oil, add the potatoes, season with salt and black pepper and cook five minutes.

Add the tomato, jalapeno and onion and cook three more minutes, mixing constantly so the potatoes do not stick.

Add one pound of the chorizo, break it down and mix it through, and cook three to five minutes until the potatoes are soft.

Preheat the comal on medium, wet your hands, roll a ball of dough and press it between two pieces of parchment paper, not too thin and not too thick.

Cook the gordita on the comal a minute and a half per side.

Cut it open with a little knife all the way down, add cheese if you like, and lightly fry it with a little oil on the comal until the cheese melts.

Open it again and stuff with the papas con chorizo, then top with lettuce, tomato wedges, avocado, crema mexicana, queso cotija and salsa verde.