Ground Beef Gorditas RecipeJump to Recipe
If you’ve never been introduced to authentic ground beef gorditas then welcome! You are about to experience the wonderful flavors that come with preparing your food at home, in your own kitchen with real ingredients. Mexico has given us wonderful dishes to enjoy, and this ground beef gorditas recipe is not the exception.
What are Gorditas?
Mexican gorditas are a dish made with corn masa harina. These thick tortillas are cooked and cut open to create a pocket for the filling. When it comes to stuffing gorditas, you have many options. Here are the 3 most common;
Gordita means “chubby” or “little fat one” in spanish. Its place of origin is Mexico and the combination of flavors keeps their popularity high.
Consistency of the Dough
Preparing the dough is a very important task where you have to achieve the right consistency in order to succeed. It’s no surprise to us that sometimes you may need less or more water than anticipated. The end result should feel smooth, firm, soft and should not stick to your clean hands.
The potato add so much flavor to these gorditas, it is a must! Having said that, I do like to keep the skin of the potato in the recipe for that extra dose of fiber. You can peel the skin and discard it before cooking the potato if that’s your preference.
The more we talk about flavor, it is inevitable to mention cotija cheese. Its salty, milk tones pair wonderfully with the fried corn flavor. The potato takes this recipe to another level of goodness.
Heat the oil to a safe frying temperature of 325F degrees and don’t let it get too hot. The reason for this is, we want to allow the gorditas enough time to cook before getting too dark. Ideally, the color we are looking for is golden brown.
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