1-Blend the guajillo chiles, tomato, onion, garlic, cumin, salt, pepper and beef broth for 5 minutes or until you obtain a homogeneous sauce.
2-Heat the Oil in a deep frying pan over medium heat, add the onion and cook for 5 minutes or until lightly golden. Add the shredded meat and cook for 5 more minutes. Pour in the previously blended red sauce, cover and cook for 10 minutes or until the liquid is reduced. Booking.
3-For the dough: add the flour, baking powder and salt and mix. When the dry ingredients are well integrated, add the Oil and water little by little. Mix until well integrated and until you obtain a soft dough. Form 5 cm balls, cover and let rest for 1 hour.
4-Place the dough on a flat surface and use a rolling pin to spread and form the gorditas, but remember that they should not be very thin.
5-Cook the gorditas on a comal or frying pan over medium heat for 5 minutes or until they turn golden brown. Remove and cut in half to fill them.
6-Fill with the shredded meat, bathe with a splash of European Extra Virgin Olive Oil® and serve with the green sauce.
