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.

Pot Roast with Vegetables

4-5 lbs Chuck Roast, trimmed of excess fat
2 TBS vegetable oil
Lawry's Course Ground Garlic Salt
course ground black pepper
1/2 tsp whole peppercorns
1 whole yellow onion, sliced
2 TBS chopped garlic
1 can Golden Mushroom soup
2 cans French Onion soup
3 cans fat free chicken broth
5 russet potatoes, peeled and cut into roughly 3" cubes
1 package of baby carrots
1 cup sliced fresh mushrooms
1 cup of frozen corn or 1 can


Garlic-Salt and pepper both sides of the roast. In a large pot with a lid, add heat oil. Once oil is hot, carefully add the roast and brown all sides. Once roast is browned on all sides, add the peppercorns, onion, garlic, and soups. Add more garlic salt and pepper to taste. Cover and reduce heat to low-med to med. Being careful to not boil over. Cook for 4-6 hours depending on the thickness of your chuck roast, checking often and adding water to keep roast covered. During last hour of cooking add carrots, potatoes, mushrooms. Keep covered. During last 10 minutes add the corn. Potatoes and carrots should be fork tender.

Remove vegetables placing them in a large serving dish. Cut roast against the grain (roast should be very tender and fall apart as opposed to slicing). Place roast onto of vegetables. Raise temperature of the remaining juices and reduce down to a thicker gravy. Once reduced, place in a gravy boat or simply pour of the roast + veggies.

[I have always had better luck with a Chuck roast as opposed to other cuts of roast. I like it to be all one piece and not chunks tied together. I also like it to be trimmed of most of the extra fat. The key for having the roast "fall apart and be juicy and tender" is the Chuck roast, the soups, searing the meat, and the long cook time]

Salpicon

3 lbs brisket*
2 TBS vegetable oil
Lawry's course ground garlic salt
course ground black pepper
2 cans french onion soup
2 cans beef broth
1 yellow onions, chopped
2 cloves garlic or 2 TBS chopped jarred garlic
2 TBS balsamic vinegar
1 small can chopped green chili
1 red onion, chopped
1 cup chopped fresh cilantro
1 large tomato, chopped (I omit this since we eat with the pico de gallo)
1/2 lbs Monterey jack or low-moisture mozzarella cheese, cut into 1/4" cubes
2 green onions, white and greens thinly sliced
2 large Avocados, cut into 1/2" cubes

pico de gallo recipe Found Here
sour cream
flour or corn tortillas, warmed over the stovetop

*In some parts of the US, brisket is not keep readily on display in the meat department, however you can ask the butcher for it, have them cut it to size and trim off the fat for you.

Place oil in a heavy pot and heat. Salt and pepper all sides of the brisket and sear each side in the oil. When all sides are well browned, carefully add the 4 cans of soup, the yellow onion, and half of the can of green chili. Cook covered over a medium heat for approx 4 hours until meat is tender and falls apart when touched. Remove from heat and place brisket on a plate, reserve the cooking liquid.

Cut the brisket diagonal to the grain of the meat into 3 sections. Using 2 forks, shread the meat. Place shredded meat in a large bowl. Separate the layer of fat from the reserved cooking liquid. Add 1 cup of the cooking liquid and the balsamic vinegar to the meat. Mix well. Add the red onion, remaining green chili, cilantro, tomato if using, the cubed cheese, green onion. Toss well and transfer to a platter.

Add the avocado on top (I serve on the side if I think I will have left overs as the avacado doesn't keep well).

Salpicon is served either cold or at room temperature.

Serve with warm tortillas, sour cream, and pico de gallo.

You can serve this several ways: cut the tortillas in quarters and spoon the Salpicon on to the quartered tortillas. Or fold whole tortillas and eat like a soft taco (as shown in the photo).

Porcupine Meatballs

I used to beg for these as a child. Now my kids love them too.

1/2 C. uncooked rice
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. onion, minced
2 Tbs. oil
1 C. condensed tomato soup
1 C. hot water


Combine rice, beef, salt, pepper and onion; mix and shape into 12 balls. Brown meat and rice balls in oil in a heavy frying pan. Once browned, add tomato soup and water. Cover and cook for 1 1/2 hours over low heat or until rice is tender.