Gorditas, the Mexican flatbread
To make the gorditas, knead the cornmeal with the water and salt, then set aside to rest for 20 minutes.
Cut the potatoes into 1.5 cm cubes, fry in plenty of oil heated to 170 degrees, then drain. Cut the sausage into 1 cm cubes and start frying in a frying pan in the cooking oil on medium heat. When the fat has rendered out nicely, add the finished fried potatoes, you can add the crushed garlic, salt and pepper, fry for 2-3 minutes, then set aside.
Divide the cornmeal dough into 8 equal parts, shape them into balls and roll them out between two sheets of greaseproof paper to a thickness of 1 cm. If it is too sticky, sprinkle with a little more cornmeal. Place the flattened discs in a hot, dry frying pan and fry for 1-2 minutes on each side. Let them cool completely, then carefully open them like a pita and fill them with the filling. Pour sour cream over the top, sprinkle with a little lime juice and serve.
