Stuffed corn pockets with pork crackling (Gorditas de chicharrón)

1. Deseed the guajillo chilies and soak in hot water for 15 minutes. Husk the tomatillos and boil for 5 minutes; blend with the chilies, garlic and a little soaking liquid until smooth.

2. In a frying pan, soften the chopped onion in a little oil for 3 minutes, pour in the sauce and cook for 5 minutes. Add the crushed pork crackling and cook for 8-10 minutes until it softens and soaks up the sauce; salt to taste.

3. Knead the masa harina with the salt and lukewarm water into a soft dough, divide into 8 balls and flatten into discs about 10 cm across and 1 cm thick.

4. Cook the discs in a hot, dry pan for 3-4 minutes per side; they'll puff up a little as they cook.

5. While still warm, slit the gorditas along the side with a sharp knife to make a small pocket and fill with the crackling stew.

6. Serve with sour cream and crumbled queso fresco (or a mix of feta and ricotta).

Tip: If the gordita doesn't puff up, press it gently with a spatula while cooking – the steam separates the two layers.