Prep 50 mins
Cook 2 hrs 15 mins
"Little, fat, fried tortilla pocket stuffed with meat". Another good mexican meal. These are fun. It takes a little time to make but they are well worth the effort! Serve with beans and rice. Garnish with lettuce and tomatoes if you like.
- 1 1⁄4 lbs boneless beef chuck steaks, cut into 4 pieces
- 3 small white onions, diced
- 4 cloves garlic, peeled and finely chopped
- 1 teaspoon vegetable oil, plus oil to a depth of 1/2 inch for frying
- 1 (28 ounce) canwhole tomatoes with juice, drained and chopped
- 1 -2 jalapeno, stemmed,seeded and very finely chopped
- 1 lb fresh smooth-ground corn masa harina flour, for tortillas (2 cups, or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water)
- 1⁄3 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄3 cup grated monterey jack cheese
- 1⁄3 cup chopped fresh cilantro, for garnish
- 1⁄3 cup sour cream
- In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours.
- Strain, reserving the broth for another use.
- When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks, don't worry that there are bits of onion and garlic mixed with the meat.
- Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil.
- When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute.
- Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes.
- Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt.
- Remove from the heat and set aside.
- Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.
- Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency.
- Knead in the flour, baking powder, and 3/4 teaspoon salt.
- Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out.
- Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners).
- Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick).
- You've now made a gordita, which is what you call a fat tortilla.
- Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic.
- In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet.
- Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side.
- The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides.
- Remove to a plate.
- Continue pressing and griddle-baking the remaining gorditas in the same manner.
- When you're ready to serve, warm the shredded beef.
- Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture.
- Have the cheese and cilantro at the ready.
- In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer.
- One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total.
- When they're ready, most will have puffed up a little, like pita bread.
- Drain on paper towels.
- Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket.
- As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, sour cream, and cilantro.