A gordita in Mexican cuisine is a pastry made with masa and stuffed or topped with cheese, meat, or other fillings. It is similar to a pasty and to the Colombian/Venezuelan arepa. Gordita means "chubby" in Spanish. There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch meal and accompanied by several types of salsas.
Remove the husks from the tomatillos and wash them thoroughly. Remove the seeds from the peppers. Roast the tomatillos along with the unpeeled garlic cloves and the peppers until all of them are nicely browned.
In a blender put the tomatillos, peppers, peeled garlic. Add salt to taste. Reserve.
Mash the avocados and combine with the onion and lime juice. Add salt to taste. Reserve.
Take the chorizo our of the casing and stir fry on a pan. Reserve.
Little by little add water to the nixt' corn flour to form a soft dough.
Take balls of dough about the size of a golf ball and using your hands form patties about 1 cm thick.
Cook them on a non-stick pan for about 2 minutes on each side over medium low heat. Brush them with lard on both sides and cook for 30 more seconds on each side.
On each patty put a layer of mashed avocado, a layer of chorizo and top them with the tomatillo sauce. Garnish with chopped cilantro.