Gorditas con Camarones

Ingredients

• •1⅓ cups instant corn masa flour
• •5 Tbsp lard
• •2½ tsp kosher salt
• •4 whole guajillo chiles
• •2 whole morita chiles
• •1 tsp ground coriander
• •1½ lb medium shrimp
• •4 cloves garlic
• •2 sprigs thyme
• •1 Tbsp apple cider vinegar
• •1 tsp agave syrup
• •3 Tbsp unsalted butter
• •1 whole onion
• •2 whole avocado
• •½ cup cilantro
• •2 whole lime

Cooking Instructions

1. 1.

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

   30 min

2. 2.

   Meanwhile, bring guajillo chiles, morita chiles, coriander, and 11/2 cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.

   35 min

3. 3.

   Place rack in lowest position in oven; preheat to 500°F. Brush a rimmed baking sheet with 2 Tbsp. 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.

   15 min

4. 4.

   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).

   32 min

5. 5.

   Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp 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, 11/2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6-8 minutes. Add shrimp 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.

   15 min

6. 6.

   Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.

   5 min