Wash vegetables thoroughly.
Peel the beet and the potatoes and dice them into small pieces. Set them aside in a medium-sized bowl.
In a medium-sized bowl, grate the beet. In a small bowl, grate the cheese.
In a large bowl mix 2 cups of cornmeal, 3 tbsp of melted butter, 1/5 cups of water, and the grated beet. Mix until it is all incorporated. The Dough should be smooth and not cracked.
Once your dough is fully incorporated, create large palm-sized balls and set them aside in the large bowl. Place a wet cloth on top to prevent the dough from cracking or drying up.
Moving on the guisado or filling of the gorditas. Put a large pan on medium heat with 5 tbsp of olive oil and let that warm up.
Once the oil is nice and hot, add the diced potatoes. Add 3 tsp of salt and let them cook, stirring occasionally. Keep the heat at a medium level. This part of the recipe will take the longest, roughly 20 minutes.
When the potatoes are soft, add the soy chorizo and stir it in until it is fully mixed in with the potatoes. Turn the heat off.
Turn your griddle on to a medium-low heat level.
To make the gordita, you will take the tortilla press and add two round pieces of plastic to create a barrier between the tortilla press and the dough. The order will be, round plastic cut out, dough, round plastic cut out. You will then press the dough down but still make sure it is still pretty thick. you do not want it as thin as a tortilla. Peel it off the plastic and drop it on the griddle and wait for it to cook. Flip it to the other side after a minute or two.
The gordita shell should be crispy on the outside and soft on the inside.
After pulling them off the griddle while they're still warm, you will use a steak knife to cut a line through the edge of it- creating an opening. Stuff the gordita with the chorizo and potato mixture.
Dress the gordita with queso fresco, crema fresca and salsa.
