Gorditas (El Paso Style)
Crispy masa corn cake pockets usually filled with ground beef, lettuce and cheese, similar to tacos but shells are thicker and soft in the center.
Equipment
- 1 Frying pan/wok to fry gorditas
- 1 Shallow pan to good ground beef
- 2 Small sheets of plastic wrap or parchment paper to flatten dough
- 1 Set of cooking gloves to roll and prepare dough or bowl of water to roll dough to prevent sticking to hands Optional
Ingredients
- 2 lbs ground beef (about 90% lean), sprinkle with salt & pepper
- 1/4 lb potato (diced finely to cook with ground beef)- about 1/2 of a small potato
- 4 cups masa like Maseca brand or other brand
- 1 tsp salt
- 1 tsp baking powder
- 12 oz evaporated milk or milk (whole or 2%)
Water to add to gordita dough mix to combine
Oil for frying pan/wok
Topping: Shredded cheese, finely sliced lettuce, salsa, guacamole etc.
Instructions
- Combine the ground beef with diced potatoes, sprinkle with salt and pepper and cook in a pan and set aside.
- Place some oil in a frying pan or wok, about an inch high, and heat the oil over medium high heat.
- Combine masa, salt and baking powder in a mixing bowl.
- Then add milk and combine to form dough, add water as needed until you can fall a ball with the dough.
- Using gloves or wet hands, roll dough into 1.5 inch balls (about 2 oz balls), and flatten between plastic wrap or parchment paper with a plate to about 1/4 of an inch thick, set aside on a plate for frying (cover with plastic wrap to keep dough from drying).
- Fry gorditas for 3-4 minutes each side until golden brown, place on a baking sheet or plate to cook.
- Once all the gorditas have cooled, partially slice through the middle to form a little pocket and fill ground beef, and sprinkle with toppings.
Notes
Best served warm.
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