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.
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:)