1 1/2  cups          blackeyed peas -- soaked overnight
                        and drained
   1      quart         ham hock broth or water
                        salt -- to taste
   4                    bacon slices -- diced
   1      pound         fresh Gulf Coast lump crabmeat
                        shell and cartilage removed
   1      medium        red bell pepper; seeded -- finely diced
   1      medium        yellow bell pepper; seeded -- finely diced
   1      medium        poblano pepper; seeded -- finely diced
   1      small         red onion -- minced
   3                    scallions -- thinly sliced
   1      medium        tomato -- seeded and diced
   1      teaspoon      chopped fresh marigold mint -- or mint to taste
   1      teaspoon      chopped fresh chervil
   1      cup           vinaigrette -- see recipe
                        ***Serving options***
  16                    gorditas -- see note
   2                    oranges -- peeled
                        and sectioned with knife
                        fresh cilantro sprigs
Make the Tequila-Orange Vinaigrette by Pyles (See recipe) and set aside.
Place the drained black-eyed peas in a large saucepan with the hame hock
broth and bring to a boil. Reduce the heat and simmer for 45 to 60 minutes
or until tender. Toward the end of the cooking time, taste the peas and
season with salt as needed. Drain the peas, cool, and set aside. 
Cook the bacon over medium-high heat in a large skillet until all of the
fat is rendered and the bacon is crispy brown. Drain the bacon on paper
towels, then dice. Combine the bacon, crabmeat, bell peppers, poblano
pepper, onion, scallions, tomato, mint, chervil and drained peas in a large
bowl. Add the Tequila-Orange Vinaigrette, stirring just to combine. Let
stand at room temperature for about 30 minutes to allow the flavors to meld.
Meanwhile prepare 8 gordas or 16 gorditas (if desired). See the recipe:
Gorditas (Pyles)
TO SERVE: Slit the gordas open with a small knife. Stuff each with 2 to 3
tablespoons crabmeat mixture. Or use two gorditas and fill as you would a
sandwich. Garnish with orange sections and cilantro, and drizzle with
additional Vinaigrette.
8/29/98 kitpath@earthlink.net [PER SERVING  without dressing or gorditas:
384 CALS, 20G FAT]; or [PER SERVING with 1/2 cup vinaigrette and gorditas:
739 cals, 34g total fat (40%cff); 83g carbs; 11g fiber; 1,302mg sodium]
NOTE! The recipe calls for 8 gorditas;this conflicts with the yield
statement: 16 gorditas or 8 gordas. So there is confusion within the
recipe. There is also conflict between the recipes and the televised
demonstration. My Guess: make enough dough to yield 16 small or 8 large
puffs. Use two small ones and sandwich the filling between; or use one
large and slit it like pocket bread and fill it. --pat