GORDITAS de Papas A La Mexicana /ground beef // Easy Step by Step❤️

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper provides sweetness with less heat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor, while canola is more budget-friendly.

Start by making masa with 3 cups of loosely packed instant corn masa flour.

Add 1/2 teaspoon of salt and 1 tablespoon of cooking oil to the masa flour.

Gradually add water until the masa is spongy and well hydrated, using about 1 and 3/4 cups.

Knead the masa until it feels like damp modeling clay and cover it with cling wrap.

In a brazer, heat 2 1/2 tablespoons of cooking oil over medium heat.

Cut 2 medium potatoes into small cubes and fry them in the hot oil.

Add homemade seasoning salt to the potatoes and toss until golden brown.

Remove the potatoes and set them aside.

In the same skillet, add 80/20 ground beef and brown it, removing excess grease.

Add 1/4 diced onion and 1 jalapeño cut into strips to the beef, cooking until onions are translucent.

Add 1 medium tomato and cook for 3 minutes.

Return the fried potatoes to the skillet and mix with the beef and vegetables.

Add grated Monterey Jack cheese and mix gently until melted.

Prepare a Ziploc bag by cutting off the top and sides to create a pocket for shaping gordas.

Shape masa balls slightly larger than a golf ball and flatten them using a Lodge hamburger patty maker.

Preheat an electric griddle to 375°F and brush with cooking oil.

Cook the gordas on the griddle until golden brown, flipping as needed.

Cut a pocket into each gorda and fill with the cheesy potato and beef mixture, adding salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary