non-vegetariangluten-free
mexican_american
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
20 min
896 cal
40gProtein
58gCarbs
56gFat
1Recipes
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Crispy tortilla chips with tangy, fresh pico de gallo – a quick, gut-friendly snack!
A classic Mexican 'salsa fresca' bursting with the vibrant flavors of fresh tomatoes, crisp onion, spicy jalapeño, and zesty lime. This uncooked salsa is incredibly simple to prepare and serves as the perfect healthy, low-calorie dip for tortilla chips or a fresh topping for tacos, grilled meats, and more.
Serving size: 1 cup
Prepare the Vegetables: Core and seed the roma tomatoes, then dice them into small, uniform 1/4-inch pieces. Finely dice the white onion. For the jalapeño, remove the stem, seeds, and white membranes before mincing it finely. This controls the heat and ensures a pleasant texture.
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Crispy tortilla chips with tangy, fresh pico de gallo – a quick, gut-friendly snack!
This mexican_american dish is perfect for snack. With 422.79 calories and 7.73g of protein per serving, it's a nutritious choice for your meal plan.
Combine Ingredients: In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
Season and Mix: Pour the fresh lime juice over the vegetable mixture. Sprinkle with salt. Gently stir with a spoon until all the ingredients are just combined. Be careful not to over-mix, as this can make the tomatoes mushy.
Rest and Marinate: Let the pico de gallo rest at room temperature for at least 15-20 minutes. This crucial step allows the salt to draw out juices from the vegetables and lets the flavors meld together beautifully.
Serve: Taste and adjust seasoning if necessary, adding more salt or a squeeze of lime juice. Serve immediately with tortilla chips or as a topping for your favorite dishes.