Gorditas Recipe
Serves 12
15 mins prep
45 mins cook
60 mins total
This traditional Mexican dish is worth making! Gorditas can be filled with almost anything you have on hand. I guess you can say they are the Mexican pita. The most common filling at fiestas or bazaars is picadillo. These gorditas are filled with chile verde con carne y papas.
Gorditas:
Toppings:
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Chile Verde con Carne:
Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
Uncover and add garlic and cook for an additional 2 minutes. Add flour and stir at least 2 minutes. Add green chile, salsa verde, and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes.
Gorditas:
Boil diced potato in boiling water with ¾ teaspoon salt until soft enough to mash, about 15 minutes. Strain, mash, and set aside.
In a separate bowl, mix together the corn flour, water, ¼ teaspoon salt, and 1 cup mashed potatoes. Knead for about 5 minutes. Cover with a dish towel and let stand for about 15 minutes.
Divide dough into 12 equal portions. Using your hands make 12 patties about 1⁄8 inch thick.
In a deep frying pan, such as a wok, heat cooking oil until very hot. Gently drop 2 or 3 gorditas into the oil. They will sink to the bottom of the pan. Once they rise to the surface, about 3 to 5 minutes, turn them over. Allow to cook for another 2 to 3 minutes. They should be a golden brown. Place the fried gorditas on paper towels to drain excess oil. Finish cooking all the gorditas and allow them to cool off slightly, about 5 minutes.
Cut open one end of each gordita creating a pocket. Fill with chile verde con carne. Top filled gorditas with your choice of toppings.
