My Turn for us: Gorditas
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Monday, November 26, 2012


I had the opportunity to hang out with my sister-in-law a couple weeks ago.  Susie is an amazing cook, she is one of those cooks that doesn't use written recipes but miraculously everything comes out delicious every time.  Her specialty is Mexican Cooking, down home authentic Mexican Cooking.  I just drool thinking about her dishes.   

On this day she had planned on making Gorditas. If you are unfamiliar with Gorditas, you are ever so missing out.  Gorditas roughly translated from Spanish to English means "fat little ones".   It's little puffed dough rounds filled with spicy meat.  There are so many different fillings but today we made Chile Colorado. (meat with red sauce). 


Now that I have your attention, lol.

For the Dough:
3 and 1/2 cups of Maseca or masa harina (corn flour)
1 cup all purpose flour 
4 tbs lard
2 tsps baking powder
1 and  1/2 tsps salt
2 and 1/4 cup hot water

Mix the dry ingredients and then cut the lard in with a knife or a pastry cutter. Add water to make a dough that can be easily handled. 
Shape into balls about 1 inch diameter. 

Roll into rounds about 1/8 inch thick.  Don't you just love the little rolling pin.  These are just perfect for rolling out tortillas or these gorditas.  I have one also and it's my go to rolling pin.

Let rest for a few minutes while heating up a cast iron skillet or griddle. Fry the dough rounds until brown spots appear like a tortilla, turning once.   May use just a little bit of oil if necessary.  Let cool then drop into 350 degree oil and deep fry for 15-20 seconds until puffed and golden. Place on cooling rack.

Split open the top of the little gordita pocket and fill with yummy goodness.  

Chile Colorado Filling:
aka Yummy Goodness

1-8 oz bag of dried red chile
2 lbs of beef cut into 1 inch cubes
meat tenderizer
2 garlic cloves
1 1/2 tsp Mexican Oregano
Salt to taste

Snap off stems of red chile and shake out seeds. Wash well and place in large saucepan. 

Cover with water and cook until  chiles are soft about  30 minutes on medium heat.

Meanwhile place beef cubes in a deep skillet,sprinkle meat tenderizer, cover and cook until tender.  Remove lid and continue cooking until brown.

Remove the chiles and place in a blender, add garlic, oregano and a little salt. 

Blend well making the most awesome fresh red sauce.  

Sprinkle a little flour over the browned meat and add red sauce.

Continue to cook over low heat until thick and bubbly.

Spoon meat into prepared Gordita pockets. 
Add shredded lettuce and chopped tomato.  Serve with Mexican Rice and refried beans.  

Oh, have another look at my plate:)

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