Prepare the guissoir

• Soak the guajillo chilies in hot water for 10 minutes.
• Drain, remove stems, veins and seeds.
• Cook the cherry tomatoes and garlic cloves over direct flame or in a pan.

Cook the chicharrón

• Heat 15 ml vegetable oil in a saucepan over medium heat.
• Sauté the white chives and diced chicharrón for about 2 minutes.
• Add the guissoir purée and simmer for 12 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste.

Prepare the masa

• In a bowl combine corn flour, 3 g salt and warm water gradually.
• Knead until a soft, smooth dough that does not stick to the hands forms.
• Divide the dough into 6 equal portions and roll each into a ball.

Form the gorditas

• Flatten each ball with your hands into a disc.
• Place a spoonful of the chicharrón filling in the center.
• Fold the dough over and seal the edges.

Cook the gorditas

• Heat a skillet or comal over medium heat.
• Cook each gordita for about 5 minutes per side, until golden and cooked through.
• Drain excess oil on paper towels.

Assemble and serve

• Split the gorditas halfway.
• Fill with chicharrón, chopped chives, grated cheese and lettuce as desired.
• Serve warm.