How to Make Beef and Potato Gorditas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

corn flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Trim the ends off the potato and cut into quarter-inch pieces.

Heat a skillet over medium-high heat and add the potato pieces.

Add 1 pound of ground beef, 1 teaspoon of salt, and 1 teaspoon of black pepper to the skillet.

Cook until the meat is no longer pink, about 8 minutes.

Add 1 chopped tomato and 1 chopped onion to the skillet and cook for another 5 minutes until softened.

Add 3 minced garlic cloves and 1.5 teaspoons of ground cumin, cooking for 30 seconds until fragrant.

Stir in 2 teaspoons of all-purpose flour and cook for 1 minute.

Add 3/4 cup of water and bring to a boil, then remove from heat and set aside.

In a mixing bowl, combine 5 cups of masa harina and 2 teaspoons of table salt, whisking to combine.

Add 3/4 cup of Colby Jack cheese and 3.67 cups of room temperature water to the masa harina mixture.

Mix the dough by hand until well combined, then portion into 12 half-cup portions.

Roll each portion into a smooth ball and press into a 4-inch diameter using a glass pie plate.

Place the pressed gorditas onto a parchment-lined baking sheet and cover with a wet towel.

Heat 1.5 quarts of vegetable oil to 375 degrees Fahrenheit for frying.

Fry the gorditas four at a time for 5 minutes on each side until golden brown.

Drain the fried gorditas on paper towels and let cool for 10 minutes before stuffing.

Cooking Techniques

Equipment Needed

Spice Level: