- 8
Ingredients
- Gordita Dough:
- 4 c. corn masa mix
- 1 tsp. salt, more as needed
- 1/2 c. (1 stick) unsalted butter, at room temperature
- safflower oil, for frying
- Beef Filling:
- 1 lb. lean grounf beef
- 1 Tb. finely chopped yellow onion
- 3 cloves garlic, minced
- 1/2 tsp. salt
- 1/2 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1 Tb. hot pepper sauce, such as Tabasco
- 1 (8 oz.) can plain tomato sauce
- 1/2 head lettuce, shredded
- 1/2 c. chopped tomatoes
- 1 c. queso fresco, crumbled
- opt. sliced black olives
- 1/2 c . sour cream, or Mexican crema or creme fraiche
Preparation
Step 1
TO MAKE THE DOUGH: Combine water with the masa mix in a large bowl according to the package directions. Beat the masa mix, water and 1 tsp. salt in a electric mixer fitted with a paddle attachment until the dough forms a ball. Taste the dough and add more salt if necessary. Using your hands, shape the masa dough into 8 (4") diameter circles, each about 1/2" thick. Grease a griddle or large skillet with a light coating of oil or cooking spray and set it over medium-high heat. Cook the gorditas for 5-10 minutes on each side, until lightly browned.
Fill a large skillet with enough safflower oil to reach 1/2" in depth. Heat the oil over medium heat until the hot oil bubbles when a pinch of dough is dropped in. Use a spatula to lower the gorditas into the hot oil. (They should bubble lustily.) Fry the gorditas about 5 minutes on each side, until golden brown and crisp. Transfer the gorditas to paper towels to drain.
TO MAKE THE BEEF FILLING: In a large skillet, saute the beef and onion over medium-high heat for 8-10 minutes, until the meat is brown. Drain off the fat. Add the garlic, salt, cumin, pepper, hot pepper sauce, and tomato sauce. Cook 5 minutes longer.
TO ASSEMBLE: Split the gorditas in half and set them on individual dinner plates. Spoon the beef filling atop the bottom halves and scatter lettuce on top. Sprinkle each with 1 Tb. chopped tomatoes, 2 Tb. cheese, and a few olive slices. Drizzle with 1 Tb. sour cream and lean the top half of the gordita at an angle atop the beef mixture. Or set the accompaniments in separate bowls and let diners assemble their own. Serve immediately.