Beef Gorditas

beef gorditas Oh this is heavenly food. What’s on the inside is really up to you, but you gotta master the gordita end of it. That’s where the true joy comes from.

It’s sorta like a taco but not really. It’s sorta like a burrito, but not really.

Got that?

It will take a bit of time to make the gorditas but it’s so worth it.

So get out the flour and get busy.

INGREDIENTS:

for the masa:

  • 2 1/2 c masa harina (found in most grocery stores)
  • 1/2 c regular flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/4 c lard (this is best but you can use shortening or even regular oil)
  • 2 + c of warm to hot water

for the innards:

  • 1 lb ground beef
  • 1 poblano, Anaheim or hatch chile, blistered, peeled and seeded and chopped
  • 1 -2 jalapenos chopped
  • 1 tbsp Mexican seasoning
  • 2 c of Mexican coleslaw
  • one batch of Pico de gallo
  • cheese any kind you like, but queso fresco is great with this

INSTRUCTIONS:

  1. Mix the dry ingredients for the masa dough, and then drizzle over this the melted lard. Mix with fork until its sort of like peas.
  2. Add the water one cup at a time, mixing until it forms a dough (you could do this in a food processor). When it comes together, just knead it a few times to bring it together nicely.
  3. Cover with a towel and leave for 15 minutes or so. (You can put in fridge covered with plastic wrap, but you must bring it to room temp and then warm it in the microwave a bit before proceeding.
  4. When ready to fry, get a fry pan (cast iron works well here), filled with about a 1/4 inch of oil. Heat to around 350°.
  5. Divide the dough into fifteen or so balls about golf ball size (you can halve this recipe).
  6. Wet the left hand, and then place the ball in that palm, and press other palm to it, flattening, turning the disk and patting it out. You’ll get the hang of it. (you could use a tortilla press but I’d advise oiling or using plastic wrap to keep it from sticking).
  7. Place as many as will fit on a griddle or large dry pan and leave for just a minute or so to brown. Flip to other side and do the same.
  8. Place each partially cooked gordita into the hot oil, not crowding. They will puff up and rise to the surface. Flip and do the other side until lightly browned.
  9. Remove to a paper towel. Cool until they can be handled and slice open. Fill as desired.
  10. Brown the meat, chiles, and seasonings until no pink remains.

SERVES: 8

NOTES: You can use any fillings you prefer. Shrimp, chicken, turkey, carnitas, you name it. You can omit the coleslaw and used chopped tomatoes and lettuce. You can add any cheese you prefer or no cheese at all. These are like sandwich pockets and can be filled as you like. Peanut butter and jelly? I don’t see why not.

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