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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.
For 4 servings
Prepare the Picadillo Filling
Make the Masa Dough
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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.
This tex_mex recipe takes 55 minutes to prepare and yields 4 servings. At 898.87 calories per serving with 44.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shape and Cook the Gorditas
Assemble and Serve
Substitute the ground beef picadillo with other classic fillings like chicken tinga, carnitas, chorizo con papas, or a vegetarian option with refried beans and cheese.
For a richer flavor, add 1/4 cup of finely crumbled cotija cheese or chicharrones (pork rinds) directly into the masa dough before adding the water.
For a crispier, more indulgent version, deep-fry the gorditas in 2 inches of oil at 350°F (175°C) for 2-3 minutes per side until puffed and golden.
The ground beef provides a significant amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Corn masa and potatoes are excellent sources of complex carbohydrates, which provide a steady release of energy to keep you feeling full and fueled.
The cooked tomatoes in the picadillo filling are rich in lycopene, a powerful antioxidant linked to improved heart health and protection against certain diseases.
Gorditas are a hearty, traditional dish. While delicious, they are calorie-dense due to the fried masa and ground beef filling. They can be part of a balanced diet in moderation. To make them healthier, you could use leaner ground turkey, bake the gorditas instead of frying, and load them with fresh vegetable toppings.
One serving, which includes two fully stuffed gorditas with toppings, contains approximately 870 calories. This can vary based on the leanness of the beef and the specific toppings used.
Both are made from masa dough. A gordita is cooked until it puffs, then it's split open and stuffed like a pocket. A sope is typically thicker, has a pinched border around the edge, and the toppings are placed on top, not inside.
Puffing can be tricky. Common reasons include the dough being too dry, the gorditas being rolled too thin, or the cooking temperature being too low. Ensure your dough is pliable, the gorditas are about 1/2-inch thick, and the skillet is properly preheated to medium heat.
Yes! The picadillo filling can be made up to 3 days in advance and reheated. The masa dough can be prepared, wrapped tightly in plastic, and refrigerated for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.