UNIQUE METHOD! GORDITAS WITH CHORIZO AND POTATOES A LA MEXICANA!❤

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often more affordable.

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is typically less expensive.

Prepare masa by mixing 2 cups of masa harina with 1 tablespoon of bacon grease and 1/2 teaspoon of salt.

Gradually add 1 1/2 cups of warm water until the masa is moist and feels like damp modeling clay.

Wrap the masa in saran wrap and set aside.

Cut 1 large potato into cubes and prepare 1/4 cup of green bell pepper and 1 jalapeno, diced.

In a cast iron skillet, heat 2 1/2 tablespoons of oil over medium-high heat and add the cubed potatoes.

Sear the potatoes until browned on all sides, about 4 minutes, then cover and cook until tender, stirring occasionally.

Remove the potatoes from the skillet and set aside.

In the same skillet, add 1/2 pound of chorizo and cook for about 5 minutes until browned.

Add the diced green bell pepper and jalapeno to the chorizo and cook for an additional 2 minutes.

Add diced onion and cook until translucent, about 2 minutes.

Stir in the cooked potatoes, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and a pinch of black pepper, mixing well.

Add 2 diced Roma tomatoes and cook for 1 minute, then remove from heat and cover.

Prepare the gorditas by taking a ball of masa (about 50 grams) and forming it into a bowl shape with thumbs.

Fill the masa bowl with refried beans and shredded mozzarella cheese, then seal it by pressing the edges together.

Flatten the filled gordita by clapping hands and spreading it out with palms, keeping the center thick.

Oil the griddle and place the gorditas on it to cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens