Ground beef chile verde gorditas

Mix 4 cups all purpose flour; make a well and add half a teaspoon of sugar and one and a half teaspoons of instant yeast; sprinkle one and a half teaspoons of salt at the edges.

Slowly pour in one and three quarter cups of warm milk (or warm water) while mixing, then add two tablespoons of vegetable oil.

Knead 5 minutes until soft but still a little sticky; cover with the bowl and rest a couple of minutes.

Knead another 3 to 5 minutes until elastic and stretchy.

Rub with a little oil, return to the bowl, cover with plastic wrap and a kitchen towel and rest one hour or until doubled.

Knock out the air, divide into eight even pieces and shape into balls on a floured surface; cover with plastic wrap and a towel and rest 30 minutes until doubled.

Preheat a comal on medium heat; roll each ball out on a floured counter like a tortilla, not very thin and not too thick.

Cook one minute until it blisters, flip and cook another minute; keep in a kitchen towel.

Heat a little oil in a pan on medium-high, saute a small piece of onion a couple of minutes, add one roma tomato and cook one minute.

Add two pounds of lean ground beef, break it up, season with one and a half packets of chile verde seasoning and brown.

Add 16 ounces of green chile and half a cup of water; push aside and dissolve two tablespoons of flour in the liquid.

Reduce to medium-low and cook five minutes; adjust salt and add black pepper.

Fill each flatbread with the meat and top with lettuce, tomatoes, green onion, crema mexicana and queso cotija.