GROUND BEEF CHILI VERDE GORDITAS Taco Bell Inspired MY WAY and BETTER, Best Part SUPER EASY!!!!

Mix 4 cups of all-purpose flour in a bowl.

Create a hole in the center of the flour and add 1/2 teaspoon of sugar and 1 1/2 teaspoons of instant yeast.

Mix together, then sprinkle in 1 1/2 teaspoons of salt.

Slowly pour in 1 3/4 cups of warm milk while mixing.

Add 2 tablespoons of vegetable oil and mix until combined.

Knead the dough for 5 minutes until it feels soft and slightly sticky.

Cover the dough with a bowl and let it rest for a couple of minutes before kneading again.

Knead the dough for another 3 to 5 minutes until it is elastic.

Cover the dough with oil, place it in a bowl, and cover with plastic wrap and a kitchen towel.

Let the dough rest for 1 hour or until it doubles in size.

Remove the dough from the bowl and divide it into 8 even pieces, shaping them into balls.

Place the balls on a dusted surface and cover with plastic wrap and a kitchen towel to rest for 30 minutes.

Preheat a comal on medium heat.

Dust a clean countertop with flour, grab a piece of dough, and roll it out to a tortilla shape, not too thin or thick.

Cook the flatbread on the hot comal for 1 minute until it begins to blister, then flip and cook for another minute.

Remove the flatbread and place it in a kitchen towel, repeating the process for all pieces.

Set a pan on medium-high heat and add a little oil to heat up.

Add a small piece of onion and sauté for a couple of minutes.

Add 1 roma tomato and cook for 1 minute.

Add 2 pounds of lean ground beef and break it down while cooking.

Season the meat with 1 1/2 packets of Kinder's chile verde seasoning and allow it to brown.

Add 16 ounces of green chile and 1/2 cup of water, mixing well.

Move the mixture to the side and add 2 tablespoons of flour, dissolving it in the mix.

Reduce the heat to medium-low and cook for 5 minutes.

Taste for salt and adjust with more salt and black pepper if needed.

Assemble the gorditas by placing flatbread in a taco stand, adding the meat, and topping with lettuce, tomatoes, green onion, Crema Mexicana, and queso Cotija.

Equipment Needed

Spice Level:

Allergens