Gorditas con Camarones

Ingredients for Gorditas con Camarones

• 170g instant corn masa flour (such as Maseca)

• 80ml lard, melted, or vegetable oil, divided

• 2 1/2 teaspoons Diamond Crystal or 1 1/2 teaspoons Morton kosher salt, divided, plus more

• 4 guajillo or dried New Mexico chillies, stems and seeds removed

• 2 morita chillies, stems removed, or 2 canned chipotle chillies in adobo

• 1 teaspoon ground coriander or cumin

• 675g medium prawns, peeled, deveined

• 4 Knoblauchzehen, dünn geschnitten

• 2 Zweige Thymian

• 1 Esslöffel Apfelessig

• 1 teaspoon agave syrup or honey

• 3 Esslöffel ungesalzene Butter, in Stücke geschnitten

• Sliced onion, sliced avocado, coriander leaves with tender stems, and lime wedges (for serving)

Stir masa, 1 tablespoon lard, 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton salt, and 240ml water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 tablespoon water. Cover and let sit at least 30 minutes and up to 3 hours.

Meanwhile, bring guajillo chillies, morita chillies, coriander, and 1 1/2 cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chillies to soften. Transfer to a blender and purée until smooth; set aside.

Place rack in lowest position in oven; preheat to 260°C. Brush a rimmed baking sheet with 2 tablespoons lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.

Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).

Heat remaining 2 tablespoons lard in a large skillet over high. Cook prawns until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1 1/2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt, and reserved chilli purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add prawns and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.

Fill gorditas with prawns mixture, onion, avocado, and coriander. Serve with lime wedges for squeezing over.

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