Gorditas with Restaurant-Style Salsa

Instructions

1. 1

   Prepare the Picadillo Filling

   • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
   • Add the chopped onion and diced potato. Sauté for 5-6 minutes until the onion softens and the potato begins to brown at the edges.
   • Stir in the minced garlic and jalapeño, cooking for 1 minute more until fragrant.
   • Add the ground beef to the skillet. Use a spoon to break it apart and cook until fully browned, about 5-7 minutes. Carefully drain off any excess grease.
   • Stir in the chili powder, ground cumin, Mexican oregano, 1 tsp of salt, and black pepper. Toast the spices for 1 minute.
   • Pour in the can of undrained diced tomatoes. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and let it cook for 15-20 minutes, allowing the potatoes to become tender and the sauce to thicken. Keep warm.
2. 2

   Make the Masa Dough

   • In a large mixing bowl, whisk together the masa harina, baking powder, and the remaining 0.5 tsp of salt.
   • Add the melted lard and use your fingertips to rub it into the dry ingredients until the mixture 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 clay and not be sticky or crumbly.
   • Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
3. 3

   Shape and Cook the Gorditas

   • Divide the rested dough into 8 equal portions and roll each into a smooth ball.
   • Using your palms or a tortilla press lined with plastic, flatten each ball into a disc about 4 inches in diameter and just under 1/2-inch thick.
   • Heat the remaining 2 tablespoons of vegetable oil in a large cast-iron skillet or comal over medium heat.
   • Carefully place 2-3 gorditas in the skillet, ensuring not to overcrowd it. Cook for 4-6 minutes per side, until they are golden brown, have dark spots, and puff up slightly.
   • Transfer the cooked gorditas to a plate lined with a clean kitchen towel to keep them warm and soft. Repeat with the remaining dough.
4. 4

   Assemble and Serve

   • Once the gorditas are cool enough to handle but still warm, use a serrated knife to carefully slice a pocket into the side of each one, cutting about three-quarters of the way around.
   • Generously stuff each gordita pocket with the warm picadillo filling.
   • Top the filling with shredded lettuce, crumbled queso fresco, a spoonful of salsa, and a drizzle of Mexican crema.
   • Serve immediately while hot.