8 cups dried red hatch chiles
2 tablespoons dried oregano
2 teaspoons ground cumin
2 tablespoons water
1 cup lard
1 pound beef, cooked, shredded
8 cups peeled and diced potatoes, cooked
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons salt
2.2 ounces shortening
5 cups warm water
1 cup milk
Refried beans, for serving
For the chile colorado: Rehydrate the chiles by letting them steep in boiling water until pliable; drain.
Puree the chiles in a blender with the oregano, cumin, 2 tablespoons water and some salt.
Melt the lard in a large pot. Add the chile sauce and simmer for 5 minutes. Add the shredded beef and potatoes; simmer for 10 minutes more.
For the gordita dough: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly added the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 mins.
Portion the dough into 2.2-ounce balls and refrigerate overnight.
Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat.
Slice open the tortillas and top with a small amount of refried beans and chile colorado.
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