Gorditas de Chicharrón

Salsa

• 12 oz green tomatillos halved
• 4 oz white onions cut into pieces
• 1 garlic clove
• ½ oz dried 'chile de árbol' chilies stems removed
• 4 sprigs cilantro
• ½ tsp salt to taste

Dough

• 24 ½ oz water
• 14 oz masa harina
• 1 tsp salt

Filling

• ½ oz dried guajillo chilies stems and seeds removed
• 1 whole clove
• 1 allspice berry
• 12 oz green tomatillos halved
• 2 ½ oz white onions cut into pieces
• 2 garlic cloves
• ½ oz vegetable oil
• 1 sprig fresh thyme
• 1 sprig fresh marjoram
• 1 sprig fresh oregano
• 7 oz water
• ½ tsp salt
• 8 oz chicharrones (pork cracklins), crushed or cut into small pieces
• vegetable oil to grease