Gorditas de Huevos

INSTRUCTIONS

• 1 Mix masa harina, 1 teaspoon of the salt and water in large bowl using hands until completely combined. Cover with a damp paper towel; let rest 5 minutes.
• 2 Divide masa dough into 14 equal portions and roll each into a smooth ball. Keep covered with damp paper towels while working to prevent dough from drying out. To make Gordita shells, flatten each masa ball to about 1/8-inch thickness using a tortilla press or large flat pan.
  
  Tip: To keep dough from sticking to press or work surface, line top and bottom with plastic wrap or an opened resealable plastic bag, split down the sides.
• 3 Heat comal, large skillet or griddle on medium-high heat. Cook Gordita shells on hot comal 10 to 15 seconds per side. Flip and cook again, 1 minute longer on each side, until golden brown. The Gordita shell should start to inflate, press edges down lightly with spatula to help inflate. Remove from skillet. Use a sharp knife to cut edge on one side of Gorditas shells to form pocket. Place shells on plate; cover with clean kitchen towel to keep warm.
• 4 Melt butter in large skillet on medium heat. Beat eggs, milk, Ground New Mexico Chili, remaining 1 teaspoon salt and pepper in a medium bowl. Pour into skillet; cook and stir until set. To serve, stuff 1/4 cup scrambled egg into each Gordita. Serve with fresh cilantro, crumbled Cotija cheese, salsa and sliced avocados, if desired.