Thick, soft corn masa cakes griddled until golden and puffed, then split and stuffed with a savory ground beef and potato filling. A satisfying and authentic taste of Tex-Mex comfort food.
Prep25 min
Cook30 min
Servings4
Serving size: 2 pieces
910cal
44gprotein
73gcarbs
50gfat
Ingredients
2 cup Masa Harina (Instant corn masa flour)
1.5 cup Warm Water (Around 105-115°F (40-46°C))
2 tbsp Lard (Melted. Can substitute with vegetable shortening.)
1 tsp Baking Powder
1.5 tsp Salt (Divided into 1 tsp and 0.5 tsp)
3 tbsp Vegetable Oil (Divided for cooking filling and gorditas)
A vibrant, zesty salsa just like your favorite Mexican restaurant! Made in minutes with fire-roasted tomatoes, fresh cilantro, onion, and a kick of jalapeño. Perfect for dipping chips or topping tacos.
Hearty gorditas stuffed with savory pork and beans, a true comfort food that's perfect for a satisfying dinner.
This mexican_american dish is perfect for dinner. With 944.9399999999999 calories and 45.83g of protein per serving, it's a nutritious choice for your meal plan.
(Minced)
1 pcs Russet Potato (Medium, peeled and finely diced (1/4-inch))
1 pcs Jalapeño (Minced, seeds removed for less heat)
14.5 oz Diced Tomatoes (One can, undrained)
1 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Mexican Oregano
0.5 tsp Black Pepper (Freshly ground)
2 cup Shredded Lettuce (For serving)
1 cup Queso Fresco (Crumbled, for serving. Cotija or cheddar can be used.)
1 cup Salsa (Your favorite kind, for serving)
0.5 cup Mexican Crema (For serving. Sour cream is a good substitute.)
Instructions
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
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
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
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.
35cal
2gprotein
7gcarbs
0gfat
Ingredients
794 g Canned Fire Roasted Tomatoes (One 28 oz can, undrained)
75 g White Onion (About 1/2 medium onion, roughly chopped)
1 pc Jalapeño (Seeded and roughly chopped)
2 clove Garlic (Peeled)
0.5 cup Coriander Leaves (Loosely packed)
2 tbsp Lime Juice (Freshly squeezed, from about 1 lime)
1 tsp Ground Cumin
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance acidity)
Instructions
1
Combine all ingredients in a blender or food processor. Add the undrained canned tomatoes, chopped white onion, seeded jalapeño, garlic cloves, cilantro, fresh lime juice, ground cumin, salt, and optional sugar.
2
Pulse to the desired consistency. Secure the lid and pulse 8-10 times for about 1 second each. This creates the classic restaurant-style texture. Be careful not to over-blend, which can make the salsa watery and foamy.
3
Chill to meld the flavors. Transfer the salsa to a non-reactive bowl or jar. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This step is crucial for allowing the flavors to deepen and come together.
4
Taste, adjust, and serve. After chilling, taste the salsa and adjust seasoning if necessary, adding more salt or lime juice to your preference. Serve chilled with tortilla chips or as a topping for your favorite dishes.