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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. | 2. Strain, reserving the broth for another use. | 3. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks, don't worry that there are bits of onion and garlic mixed with the meat. | 4. Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. | 5. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. | 6. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. | 7. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. | 8. Remove from the heat and set aside. | 9. Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. | 10. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. | 11. Knead in the flour, baking powder, and 3/4 teaspoon salt. | 12. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. | 13. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). | 14. Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick). | 15. You've now made a gordita, which is what you call a fat tortilla. | 16. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. | 17. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. | 18. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. | 19. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. | 20. Remove to a plate. | 21. Continue pressing and griddle-baking the remaining gorditas in the same manner. | 22. When you're ready to serve, warm the shredded beef. | 23. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. | 24. Have the cheese and cilantro at the ready. | 25. In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. | 26. One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total. | 27. When they're ready, most will have puffed up a little, like pita bread. | 28. Drain on paper towels. | 29. Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. | 30. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, sour cream, and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck steak	1 1/4		boneless cut	906.6687	0.0	120.7569	46.9768
white onion	3		diced	84.0	19.614	2.31	0.21
garlic	4	cloves	peeled chopped	17.88	3.9672	0.7632	0.06
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
tomato juice	1	can	drained chopped	61.934	12.8604	3.0967	1.0565
jalapeno	1 -2		stemmed seeded chopped	0.0	0.0	0.0	0.0
salt				-	-	-	-
masa harina flour	1	lb	smooth-ground	403.4676	0.0	89.7602	2.2667
purpose flour	1/3	cup		403.4676	0.0	89.7602	2.2667
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
monterey jack cheese	1/3	cup	grated	403.4676	0.0	89.7602	2.2667
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
cream	1/3	cup	sour	151.8	3.5497	1.8707	14.835

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.