For Ground Beef
For Ground Beef
In a skillet, heat oil over MEDIUM- HIGH heat. Add onions and sauté until light and translucent, about 3 minutes. Add tomatoes, garlic, and serrano chiles. Continue cooking for an additional 3 minutes, stirring occasionally.
Add Ground Beef, breaking into crumbles with a spoon. Cook until beef is no longer pink and fully cooked. Reduce heat to LOW. Add salt, pepper, chili powder, cumin, and oregano. Stir to combine and simmer for 5 minutes.
In a bowl, add masa harina and salt. Slowly add warm water, begin mixing with your hands to create a dough. If the dough feels dry, add more warm water and mix with your hands until the dough comes together.
Divide the dough evenly and hand shape into 8 balls. Place on a baking sheet and cover with a moist kitchen towel or moist paper towels, this helps prevent the dough from becoming dry.
Heat a comal or large skillet over MEDIUM-HIGH heat. Line a tortilla press or large glass with plastic film. Place one masa ball in a tortilla press. Gently press to form your gordita or press down with a glass to form a gordita. The gordita should be thicker than a corn tortilla, and about 3-4 inches in diameter. Return the gordita to the baking sheet, cover with a moist towel and continue shaping remaining masa balls into gorditas.
Drizzle comal or skillet with 1 Tbsp. oil and place gorditas on hot comal or skillet a few at a time. Cook about 2 minutes, flip, and continue cooking an additional 3 minutes, until light brown spots appear on the gordita surface.
Remove gorditas, place on a plate, and cover with a towel. Continue cooking remaining gorditas and add remaining oil if needed.
With a knife, carefully cut a slit down each warm gordita to create a pocket to add filling. Fill with ground beef, lettuce, and tomato. Serve with salsa.
Nutrition information per serving: 250 Calories; 84 Calories from fat; 9.4 g Total Fat (2.1 g Saturated Fat; 4.2 g Monounsaturated Fat); 34.8 mg Cholesterol; 767.4 mg Sodium; 27.8 g Total Carbohydrate; 2.6 g Dietary Fiber; 13.5 g Protein; 2.5 mg Iron; 304.1 mg Potassium; 0.03 mg Thiamin; 0.1 mg Riboflavin; 3.8 mg Niacin (NE); 0.2 mg Vitamin B6; 1.1 mcg Vitamin B12; 2.7 mg Zinc; 8.7 mcg Selenium; 37.2 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12 and Zinc. It is a good source of Vitamin B6, Iron, Selenium and Zinc.
*Nutrition Facts based on 90% lean Ground Beef