Authentic ground beef gorditas recipe | Villa Cocina

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories, while queso fresco is often cheaper.

Peel (optional) and dice 1 large russet potato into small pieces.

Transfer the diced potato into a small saucepan and cover with room temperature water.

Bring the water to a boil over medium-high heat.

Once boiling, add 1 tbsp of kosher salt, lower the heat to medium-low, and cook the potatoes until fork tender.

Drain the potatoes and transfer them to a different container to cool completely.

Dice 1 roma tomato and set it aside.

In a small bowl, mix 2 tsp of ground onion, 1 tsp of ground garlic, 1/2 tsp of ground cumin, and 1 1/2 tbsp of ground ancho chili.

In a large pan over medium-high heat, add 2 tbsp of olive oil or avocado oil.

Once the oil is hot, add 1 lb of sirloin ground beef and break it apart as it cooks until browned.

Sprinkle in the seasoning mix and stir to combine.

Add the diced tomato and cook for about a minute.

Add 1 cup of mixed veggies and 1 cup of chicken or beef broth, lower the heat to medium-low, and allow to simmer until the broth is almost gone but the meat is still moist.

Season with 1 tsp of kosher salt and black pepper to taste, sauté for another minute, then remove from heat.

In a large bowl, mash the cooled potatoes, then add 1 cup of cotija cheese and 2 cups of corn masa harina, mixing to combine.

Gradually add 1 1/2 cups of water in portions, kneading until a firm dough ball forms.

Knead the dough for 5 minutes until it is soft, smooth, firm, and does not stick to your hands.

Grab about 3 oz of masa and shape it into a ball, then flatten it into a disc about 3/4 inch thick.

Alternatively, flatten the masa between two plastic circles using a flat plate.

Heat a skillet over medium heat and place the gorditas on the hot surface, cooking until the underside develops brown spots, then flip.

Remove the gorditas once golden brown on both sides.

Heat neutral oil to 325°F for frying and fry the gorditas until golden brown on both sides, then remove and drain on paper towels.

Make an incision on the edge of each gordita to create a pocket.

Stuff the pocket with sour cream, the beef mixture, lettuce, crumbled queso fresco, and Mexican salsa.

Cooking Techniques

Equipment Needed

Spice Level: