| 1 | Open the chili peppers, cut off the stems and discard, remove the seeds and discard also. |
| 2 | Finely chop the chilies. |
| 3 | Cover with boiling water to rehydrate. |
| 4 | Allow the chilies to sit for about one hour, then drain off the water. |
| 5 | Put the chilies into a blender and add the undrained beans, water, and a half teaspoon of the salt. |
| 6 | Replace lid on blender and blend on high speed, until well mixed and smooth. |
| 7 | Mix the masa harina, ?salt and the baking powder. |
| 8 | Add bean mixture and mix very well. |
| 9 | Cover this mixture and allow it to stand for 15 minutes. |
| 10 | Divide dough into 24 peices. |
| 11 | Pat all peices separately, into 2 inch rounds. |
| 12 | In a frying pan, heat about 1/8 inch of fat. |
| 13 | Fry the gorditas until they are crisp (about 2 mins. |
| 14 | Per side). |
| 15 | Drain them on paper towels, until no longer greasy. |
| 16 | Put a teaspoonful of guacamole on top of each gordita and garnish each with a radish slice. |
