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- 1
Make the masa dough
Mix 2 cups masa harina, about 2 cups water, and 1 teaspoon of the salt together until you've got a smooth, playdough-like dough that isn't sticky or crumbly. Roll it into 16 little balls. Heat a large skillet, griddle, or comal over medium-high heat.
- 2
Press and griddle the gorditas
Flatten a masa ball between two sheets of plastic wrap (or a cut-open ziploc bag) using a tortilla press or a flat pan. Keep them about twice as thick as a normal tortilla so there's room for a pocket. Lay each one on the hot griddle and cook 10 to 15 seconds per side to seal it, then flip and cook about 1 minute per side until you get beautiful brown spots. As it puffs, press the edges gently with a spatula to help that air pocket balloon up. Stack them under a clean kitchen towel to stay warm.
- 3
Cut the pockets
While each gordita is still warm but cool enough to handle, run a paring or butter knife down one edge to slice it open. You're going for a little pita-style pocket to shovel filling into. Set them aside while you make the picadillo.
- 4
Blend the tomato sauce
Add the halved Roma tomatoes, half of the diced onion, the garlic, the stemmed jalapeno, the Mexican oregano, the cumin, 1/2 teaspoon of the salt, and 1/2 cup water to a blender. Blend until completely smooth.
- 5
Brown the beef
Heat the olive oil in a large skillet over medium-high heat. Add the remaining diced onion and cook about 5 minutes until softened. Add the ground beef and the last 1/2 teaspoon of salt, then cook about 6 minutes, breaking the meat into small crumbles as it browns. Drain off any excess grease.
- 6
Simmer the picadillo
Stir in the diced russet potato and diced carrot and cook 5 minutes. Pour in the blended tomato sauce, reduce the heat to low, cover, and cook 15 minutes. Uncover and cook 5 more minutes, then stir in the frozen peas and cook another 5 minutes until the potatoes and carrots are tender. If it looks dry, splash in 1/4 cup water. Taste and add more salt if it needs it.
- 7
Stuff and devour
Spoon the warm picadillo into each gordita pocket, packing it full. Top with crumbled queso fresco, a drizzle of Mexican crema, and some chopped cilantro if you've got it. Eat immediately while everything's hot.
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Beef Picadillo Gorditas
Created by: TacoEveryDay
Ingredients
- 2 cup masa harina
- 2 cup water
- 2 tsp salt
- 4 Roma tomatoes
- 1 onion
- 2 garlic
- 1 jalapeno
- 1/2 tsp Mexican oregano
- 1/4 tsp ground cumin
- 2 tsp olive oil
- 1 lb lean ground beef
- 1 russet potato
- 1 carrot
- 1/2 cup frozen peas
Instructions
- Make the masa doughMix 2 cups masa harina, about 2 cups water, and 1 teaspoon of the salt together until you've got a smooth, playdough-like dough that isn't sticky or crumbly. Roll it into 16 little balls. Heat a large skillet, griddle, or comal over medium-high heat.
- Press and griddle the gorditasFlatten a masa ball between two sheets of plastic wrap (or a cut-open ziploc bag) using a tortilla press or a flat pan. Keep them about twice as thick as a normal tortilla so there's room for a pocket. Lay each one on the hot griddle and cook 10 to 15 seconds per side to seal it, then flip and cook about 1 minute per side until you get beautiful brown spots. As it puffs, press the edges gently with a spatula to help that air pocket balloon up. Stack them under a clean kitchen towel to stay warm.
- Cut the pocketsWhile each gordita is still warm but cool enough to handle, run a paring or butter knife down one edge to slice it open. You're going for a little pita-style pocket to shovel filling into. Set them aside while you make the picadillo.
- Blend the tomato sauceAdd the halved Roma tomatoes, half of the diced onion, the garlic, the stemmed jalapeno, the Mexican oregano, the cumin, 1/2 teaspoon of the salt, and 1/2 cup water to a blender. Blend until completely smooth.
- Brown the beefHeat the olive oil in a large skillet over medium-high heat. Add the remaining diced onion and cook about 5 minutes until softened. Add the ground beef and the last 1/2 teaspoon of salt, then cook about 6 minutes, breaking the meat into small crumbles as it browns. Drain off any excess grease.
- Simmer the picadilloStir in the diced russet potato and diced carrot and cook 5 minutes. Pour in the blended tomato sauce, reduce the heat to low, cover, and cook 15 minutes. Uncover and cook 5 more minutes, then stir in the frozen peas and cook another 5 minutes until the potatoes and carrots are tender. If it looks dry, splash in 1/4 cup water. Taste and add more salt if it needs it.
- Stuff and devourSpoon the warm picadillo into each gordita pocket, packing it full. Top with crumbled queso fresco, a drizzle of Mexican crema, and some chopped cilantro if you've got it. Eat immediately while everything's hot.