Ground Beef Gorditas
Homestyle Ground Beef tucked into warm homemade masa gorditas. Savory, slightly spicy filling with serrano, tomato, and cumin. Make the dough, press and griddle the pockets, then stuff with beef, lettuce, tomato, and salsa for a quick, satisfying meal.
Recipe Courtesy Of:
Cook Time: 30 Minutes
Servings: 8
Ingredients: 18
Ingredients
For Ground Beef
For Gorditas
Optional Ingredients
Preparation
For Ground Beef
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Step 1
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.
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Step 2
Add Ground Beef, breaking into crumbles with a spoon. Cook to an internal temperature of 160 degrees F as measured by a meat thermometer. Reduce heat to LOW. Add salt, pepper, chili powder, cumin, and oregano. Stir to combine and simmer for 5 minutes.
For Gorditas
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
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.
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Step 5
Remove gorditas, place on a plate, and cover with a towel. Continue cooking remaining gorditas and add remaining oil if needed.
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Step 6
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
250 Calories
2.1g SAT FAT
14g PROTEIN
2.5 mg IRON
2.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Ground Beef: Also called ‘hamburger,’ is made by grinding beef cuts and beef trim. It works well in dishes that require crumbles, and typically any leanness of Ground Beef works well in dishes – just be sure to drain any remaining fat after cooking.
Fresh Tomatoes: Juicy, flavorful fruits that are used in a wide variety of dishes. Have a slightly sweet and tangy taste.
Green Chiles: These mildly spicy peppers, like Poblano, Hatch, or Serrano, are harvested while green and commonly used in Southwestern and Mexican cuisines.
Cumin: One of the most global spices, found in Mexican, Middle Eastern, and African cuisines, cumin is a warm, earthy spice. It has a distinctive nutty, slightly peppery flavor and is used to flavor curries, chili, and stews.
Masa Harina: Spanish for dough, this ‘corn flour’ is made from dried corn kernels cooked in limewater, before being ground. It’s a Latin American ingredient popular in recipes like arepas, tamales, or tortillas, and also serves as a gluten-free option for those who can’t have regular flour.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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Why is keeping the shaped dough under a moist towel so important?
Masa harina dries out quickly when exposed to air. Keeping the dough covered with a damp kitchen towel or paper towel prevents the edges from cracking, ensuring they remain pliable, cook evenly, and puff up correctly on the comal.
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How do I know if the gordita dough has the right amount of water?
The dough should feel smooth and soft, like playdough. If it crumbles or cracks when pressed, it is too dry—knead in warm water 1 Tbsp. at a time. If it sticks to your hands, it is too wet—mix in a little more masa harina.
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What is the secret to cutting the slit without breaking the gordita?
Slice into the gorditas while they are still warm, right after taking them off the comal. Use a sharp paring knife to gently slice a slit along one edge, making sure not to cut all the way through to the other side.
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Looks delicious
Your recipe rating Stars would NOT PERMIT me to do more than 1 (one) Star and I rated the Beef Gorditas a 5-Stars rating. Yours very truly, Donald Massey