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Gorditas - Janette Johnson

Recipe

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These were served at a reunion in Mexico.

Ingredients

  • 8 cups corn flour (maseca)
  • 6 cups flour
  • 3 tbsp baking powder
  • Salt to taste
  • Red chili powder- for seasoning and color
  • Lukewarm water

Filling:

  • 1.5 lbs. ground beef
  • 3 medium potatoes
  • 1 large onion
  • Red Chili powder
  • Chicken bouillon
  • Shredded cabbage or lettuce
  • Tomato

Steps

  1. Mix dry ingredients, maseca, flour, baking powder, salt, and chili powder together. Add enough warm water to make a soft dough. Knead well. Roll into golf ball size balls. Press each ball to a 3-4 inch circle 1/2 inch thick. Pan fry in some oil. Turn to brown each side, pressing slightly as you fry (2-3 minutes). Place on paper towels to drain. Slit gorditas while warm to make a pocket for the filling.
  2. Dice raw potatoes and onions into small pieces. Brown with ground beef. Season with chili powder and chicken bouillon. Cook till done.
  3. Stuff gordita pocket with filling and top with shredded cabbage or lettuce and a thin slice of tomato.
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