Beef Gorditas

Instructions

1. 1

   Prepare the Savory Beef Filling

   • In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes, breaking it apart with a spoon.
   • Drain off all but 1 tablespoon of the rendered fat. If using very lean beef, drain all fat and add 1 tablespoon of vegetable oil.
   • Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
   • Stir in the chili powder, cumin, Mexican oregano, 1 teaspoon of salt, and black pepper. Cook for 1 minute until the spices are fragrant.
   • Pour in the tomato sauce and beef broth. Bring the mixture to a simmer, then reduce heat to low. Let it cook, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened. Keep warm.
2. 2

   Make the Masa Dough

   • In a large bowl, whisk together the masa harina, baking powder, and the remaining 1 teaspoon of salt.
   • Pour in the melted lard and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
   • Gradually pour in the warm water while mixing with your hands. Continue to mix and knead for 2-3 minutes until a soft, pliable dough forms. It should feel like soft play-doh and not be sticky or crumbly.
   • Cover the bowl with a damp cloth and let the dough rest for 15 minutes to fully hydrate.
3. 3

   Form and Pre-Cook the Gorditas

   • Divide the rested dough into 8 equal portions and roll each into a smooth ball.
   • Using a tortilla press lined with plastic wrap or the palms of your hands, flatten each ball into a disk about 4 inches in diameter and 1/4 to 1/2-inch thick.
   • Heat a dry comal or large non-stick skillet over medium heat. Cook the gorditas for 2-3 minutes per side. They should have some light brown spots and feel dry to the touch. This step sets the dough and is crucial for puffing later.
4. 4

   Fry the Gorditas

   • In a separate large, deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
   • Carefully place 2-3 of the pre-cooked gorditas into the hot oil, being sure not to overcrowd the pan.
   • Fry for 1-2 minutes per side, until they puff up dramatically and turn a deep golden brown.
   • Using a slotted spoon, remove the puffed gorditas from the oil and transfer them to a wire rack to drain excess oil.
5. 5

   Assemble and Serve

   • Once the fried gorditas are cool enough to handle, use a serrated knife to carefully slice a slit along one edge to create a pocket.
   • Generously stuff each gordita pocket with the warm beef filling.
   • Top with shredded lettuce, diced tomatoes, crumbled queso fresco, and a dollop of Mexican crema. Serve immediately while hot and crispy.