How To Make GORDITAS de CHILE VERDE BEEF PICADILLO, so Easy and Delicious!!!

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces calories while maintaining flavor.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso fresco

Low-fat cheese reduces calories while providing similar texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: canned green chilies

Canned green chilies are easier to find and less expensive.

Roast 3 anaheim peppers until completely roasted, then transfer to a ziploc bag to sweat.

In a small pot, add 5 chile serranos, 1 roma tomato, and 5 tomatillos covered with water, set on high heat and bring to a boil.

Transfer boiled ingredients to a blender cup, peel the roasted chilies, remove stems and seeds, chop two chilies and add one to the blender.

Add a handful of cilantro, 1 small piece of onion, 1 garlic clove, 1/4 cup water, and salt to the blender and blend until smooth for salsa.

In a skillet, heat 1 tablespoon of lard or oil over medium heat.

Add 1/2 small white onion and sauté for a couple of minutes.

Add 1 pound of ground beef, season with 2 teaspoons garlic salt, 1 teaspoon garlic powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon onion powder, breaking it down and cooking for about 3 minutes.

Add 2 medium potatoes cut into small pieces and cook for 5 minutes.

Add chopped green chiles and mix together, then add the salsa and bring to a simmer.

Season with salt to taste, reduce heat to low, cover, and cook for about 15 minutes.

In a bowl, mix 4 cups masa harina, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.

Add 1 cup queso oaxaca and slowly mix in hot water until the dough is soft and no longer sticky, knead for about 5 minutes, then cover and let rest.

After 15 minutes, check the picadillo to ensure potatoes are cooked and soft, then turn off the heat.

Shape the dough into large balls, flatten them out, and set aside.

In a frying pan, heat enough oil to cover the gorditas over medium heat.

Fry each gordita for about 3 minutes on each side until golden brown, then remove from oil and cut open to create a pocket.

Stuff the gorditas with picadillo, lettuce, crema mexicana, slices of tomato, avocado, and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level: