Gorditas with Turkey Mole

Ingredients

• 1 teaspoon double-acting baking powder 
• 1.3 cups chicken broth 
• 0.5 cup flour all-purpose
• 2 cups i would have liked to use an version of masa but i couldn't find one at the time of making the tamal 
• 1 cup buzz's pot of beans mashed drained
• 1 cup refried beans or 
• 0.5 teaspoon salt 
• 12 servings turkey mole 
• 12 servings vegetable oil 
• 0.3 cup vegetable shortening 
• 12 servings toppings 
• 12 servings toppings 

Equipment

• frying pan
• paper towels
• mixing bowl
• hand mixer
• wax paper

Directions

1. Stir together masa harina and broth in a large mixing bowl. Cover and let stand 30 minutes.
2. Add shortening, flour, salt, and baking powder; beat at medium speed with an electric mixer until smooth.
3. Divide dough into 12 golf-size balls. Arrange on wax paper, and cover with damp towels. Pat each ball of dough into a 3-inch circle. (Lightly oil fingers to keep mixture from sticking.) Pinch edges of circles to form a ridge, and press a well into each center to hold toppings. Cover with a damp towel to prevent dough from drying.
4. Pour oil to a depth of 1/4 inch into a large skillet; heat to 35
5. Fry gorditas, in batches, 2 minutes on each side, or until golden brown.
6. Drain on paper towels.
7. Dollop each gordita with 2 tablespoons refried beans; spoon 1 tablespoon Turkey Mole over beans on each gordita. (Reserve extra beans and mole for other uses.) Top gorditas with desired toppings, and garnish, if desired.
8. Tip: Fill a squirt bottle with sour cream. Squeeze onto top of gordita.
9. Note: Masa harina is corn flour traditionally used to make corn tortillas. It can be found in the ethnic foods section of larger grocery stores.