Mexican Beef-Stuffed Gorditas | Authentic Street Food
(0)
30 min
Quick
Sezamo
Descoperă savoarea autentică a mâncării de stradă mexicane cu aceste gorditas fragede din mălai fin, rumenite la tigaie și umplute generos cu carne de vită suculentă, brânză topită și smântână răcoritoare.
Ingredients
Preparation method
Preparing the gordita dough
In a large bowl, mix the cornmeal (fine corn flour), white wheat flour, and half a teaspoon of salt. Gradually pour in about 220-250 ml of lukewarm water and knead for 3-4 minutes until you get a smooth, homogeneous, and pliable dough, similar in texture to soft playdough. Cover the bowl with a clean towel and let the dough rest for 10 minutes.
Divide the dough into 4-6 equal balls. Press each ball between your palms or on a flat surface to form thick discs about 8-10 mm thick (gorditas need to be thicker than regular tortillas so they can be slit open after cooking).
Preparing the juicy beef filling
Peel and finely chop the yellow onion and garlic cloves. Heat a tablespoon of oil in a pan over medium heat and sauté the onion and garlic for 2-3 minutes until translucent and fragrant.
Chef's tip
If the dough seems dry or tends to crack at the edges when flattened, add 1-2 teaspoons of lukewarm water and knead for another minute — proper hydration is the secret to pliable pockets.
Slit the gorditas while they are still hot or very warm; the steam inside helps separate the layers easily without tearing the dough.
15 min
Under an hour
