Beef Gorditas
Thick, puffy corn cakes fried to a golden crisp and stuffed with a savory, spiced ground beef filling. Topped with fresh lettuce, cheese, and crema, it's a satisfying Tex-Mex classic that brings authentic street food flavor to your kitchen.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Savory Beef Filling
- b.In a large skillet over medium-high heat, cook the ground beef until browned, about 5-7 minutes, breaking it apart with a spoon.
- c.Drain off all but 1 tablespoon of the rendered fat. If using very lean beef, drain all fat and add 1 tablespoon of vegetable oil.
- d.Add the chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
- e.Stir in the chili powder, cumin, Mexican oregano, 1 teaspoon of salt, and black pepper. Cook for 1 minute until the spices are fragrant.
- f.Pour in the tomato sauce and beef broth. Bring the mixture to a simmer, then reduce heat to low. Let it cook, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened. Keep warm.
- 2
Step 2
- a.Make the Masa Dough
- b.In a large bowl, whisk together the masa harina, baking powder, and the remaining 1 teaspoon of salt.
- c.Pour in the melted lard and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
- d.Gradually pour in the warm water while mixing with your hands. Continue to mix and knead for 2-3 minutes until a soft, pliable dough forms. It should feel like soft play-doh and not be sticky or crumbly.
- e.Cover the bowl with a damp cloth and let the dough rest for 15 minutes to fully hydrate.
- 3
Step 3
- a.Form and Pre-Cook the Gorditas
- b.Divide the rested dough into 8 equal portions and roll each into a smooth ball.
- c.Using a tortilla press lined with plastic wrap or the palms of your hands, flatten each ball into a disk about 4 inches in diameter and 1/4 to 1/2-inch thick.
- d.Heat a dry comal or large non-stick skillet over medium heat. Cook the gorditas for 2-3 minutes per side. They should have some light brown spots and feel dry to the touch. This step sets the dough and is crucial for puffing later.
- 4
Step 4
- a.Fry the Gorditas
- b.In a separate large, deep skillet, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
- c.Carefully place 2-3 of the pre-cooked gorditas into the hot oil, being sure not to overcrowd the pan.
- d.Fry for 1-2 minutes per side, until they puff up dramatically and turn a deep golden brown.
- e.Using a slotted spoon, remove the puffed gorditas from the oil and transfer them to a wire rack to drain excess oil.
- 5
Step 5
- a.Assemble and Serve
- b.Once the fried gorditas are cool enough to handle, use a serrated knife to carefully slice a slit along one edge to create a pocket.
- c.Generously stuff each gordita pocket with the warm beef filling.
- d.Top with shredded lettuce, diced tomatoes, crumbled queso fresco, and a dollop of Mexican crema. Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The consistency of the masa dough is key. If it's too dry and cracks, add more warm water, a tablespoon at a time. If it's too sticky, add a little more masa harina.
- 2Keep the dough covered with a damp cloth at all times to prevent it from drying out while you work.
- 3Don't overcrowd the pan when frying. This lowers the oil temperature and can result in greasy, dense gorditas.
- 4For a spicier filling, add a minced jalapeño or serrano pepper along with the onion.
- 5Use a tortilla press for uniformly shaped gorditas, but don't press too hard. They should remain thick.
- 6Leftover beef filling is delicious in tacos, burritos, or on nachos.
Adapt it for your goals.
Protein
Substitute the ground beef with shredded chicken (tinga), pork (carnitas), or spicy chorizo.
VegetarianVegetarian
For a vegetarian version, use a filling of refried beans and cheese, or a mixture of sautéed mushrooms, corn, and zucchini with Mexican spices.
BakedBaked
For a lighter version, you can bake the gorditas. After the initial comal cooking, brush them lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and puffed.
Why this is on our healthy list.
Rich in Protein
Ground beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Source of B Vitamins
This dish provides important B vitamins, particularly B12 from the beef, which is crucial for nerve function and the formation of red blood cells. The corn masa also contributes B vitamins like niacin.
Provides Iron
Beef is a significant source of heme iron, a form that is easily absorbed by the body. Iron is vital for transporting oxygen in the blood and preventing fatigue and anemia.
Frequently asked questions
A serving of two Beef Gorditas contains approximately 750-850 calories, depending on the specific ingredients used, such as the fat content of the beef and the amount of toppings.