Prep 30 mins
Cook 30 mins
This recipe is posted by request-the original recipe is from Authentic Mexican by Rick and Deann Bayless. I have added the meat and changed a few of the cooking techniques to make it a bit more reasonable to make. Check the recipe data base for various salsas.
- 1 large tomatoes, roasted peeled and seeded
- 4 poblano chiles, roasted peeled and seeded-sliced thin
- 2 cups shredded cooked beef or 2 cups cooked pork or 2 cups cooked chicken, seasoned
- 1 cup chicken broth
- 2 cups farmer cheese or 2 cups monterey jack cheese or 2 cups queso fresco, if you can find it
- 1 3⁄4 cups masa harina, mixed with
- 1 cup very warm tap water
- 2 tablespoons lard or 2 tablespoons shortening
- 1⁄2 teaspoon salt
- 1⁄3 cup flour
- 1 teaspoon baking powder
- vegetable oil
- shredded lettuce
- corn salsa
- bean salsa
- Mix the masa harina with the water, mix well and set aside.
- In a large saucepan combine the tomato, chiles and broth.
- Bring to a boil, reduce heat to a simmer and cook for 10 minutes.
- You want the mixture on the thick side.
- Add the shredded meat and heat for another 2-3 minutes.
- Remove from heat and set aside.
- When warm to the touch stir in the cheese and season with salt if needed.
- Take the prepared masa harina and knead in the lard, salt, flour and baking powder.
- You may need to add a little more water.
- Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes.
- Place a heavy skillet, cast iron if you have it, over medium heat.
- Place a heavy freezer bag on the counter and place a masa round in the center.
- Gently roll out or pat into a 4 inch round.
- Pick up plastic, peel gordita away from it and place on the hot skillet.
- Cook for 1 minute and flip over, cooking for one minute-repeat.
- You will want the gordita golden brown on both sides.
- Remove to a wire rack to cool and repeat until all gorditas are cooked.
- At this point you can cool completely and keep in the fridge or: heat 3/4 of an inch oil in a heavy skillet.
- When hot add one gordita at a time, cooking for about 2 minutes total.
- Your going to flip them a few times and they will get puffy-you want that.
- Remove and drain on paper towels, repeat until all are done.
- Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling.
- Top with lettuce and various salsas.