Mushroom stuffed gorditas

2 cups tortilla corn flour

1 +3/4 cups of water

1 cup ricotta cheese

1 tbspoon epazote (if available)

1 pound fresh mushrooms

2 cloves garlic (chopped)

1 guajillo chile (seeded and thinly sliced)

2 oz white wine

salt

pepper

2 tbspoons lard