Gorditas

[Disclaimer: I usually make mine as shown above, instead of splitting the shells open and stuffing them. It is better to split them open while still hot from frying and it burns my fingers, so we leave them intact. A *true* gordita would be split open and stuffed like a taco. But this still tastes the same!]


Makes approx 12 gorditas

Filling

1 lbs ground beef
1/2 yellow onion, chopped
2 TBS chopped garlic
2 fresh green chilies, roasted, peeled, seeded, and chopped OR 1 small can chopped green chilies
1/4 tsp chile powder
salt and pepper to taste
2 medium sized russet potatoes, peeled, and cubed into 1/2 inch cubes


Shell

vegetable oil for frying

4 cups masa harina (found either in the flour section or in the Hispanic foods section)
2 tsp. baking powder
1/4 tsp salt
1/8 tsp red chile pepper
4 pieces of bacon, fried and crumbled (I have also used real bacon-bits with success)
4 TBS cobly, longhorn, or cheddar cheese, shredded
2 cups water + 1 cup reserved


Toppings

shredded lettace
diced tomatoes
shredded cheese
diced onion
salsa or pico de gallo (recipe HERE)



Directions

Cook beef, onion, garlic, and diced green chile together. Salt and pepper as desired and add chile powder. Add diced potatoes and enough water to cook the potatoes until fork tender.

While meat is cooking, mix all ingredients for the shells. Add only 2 cups of water at first, reserving the remaining 1 cup.

Until you get a feel for the desired consistency, use your hands to mix ingredients. You are aiming for the feel and texture of play-dough. Slightly crumbly but hold together well when you form a ball. But not to wet, not to dry. Add the remaining 1 cup water as needed to acheive the desired texture. You can always add more, but you can not take water out. It will take a few tries before you get the right texture, don't give up!

Pinch off balls approx the size of a lemon. Form a tight ball and then flatten out to 1/2" thickness and about 3-4 inches in diameter. I pat and flatten out directly on a flat surface and then use a metal spatula to pick it up.

Heat oil in a large pan, place shells in oil and fry until golden brown, turn over and cook other side. Drain on paper towels.

If you want to stuff them, make a slit down the half of the side of the shell, open slightly and stuff with the meat mixture and toppings like you would a taco. Or you can simply top them off with the meat and toppings.