Gorditas

Ingredients

• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil, plus more for frying
• 1 pound ground beef
• 1/2 cup white onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 cup refried beans
• 1 cup shredded lettuce
• 1 cup crumbled queso fresco
• 1/2 cup Mexican crema
• 1/2 cup salsa roja

Method

1. 1

   In a large bowl, mix the masa harina and salt, then stir in the warm water and 2 tablespoons oil until a soft, cohesive dough forms.

2. 2

   Knead the dough for 2 minutes until smooth, then cover with a damp towel and rest for 15 minutes.

   15:00 · rest dough
3. 3

   Divide the dough into 8 equal balls and flatten each into a thick disc about 3 1/2 inches wide and 1/2 inch thick.

4. 4

   Heat a dry skillet or comal over medium heat and cook each disc for 3 to 4 minutes per side until lightly speckled but not fully browned.

   3:00 · cook masa discs
5. 5

   While discs cook, heat a separate skillet over medium-high heat and brown the ground beef with onion and garlic, breaking it up, for 6 to 8 minutes.

   6:00 · brown beef
6. 6

   Stir in the taco seasoning and 1/4 cup water, then simmer for 3 minutes until the mixture thickens slightly. Remove from heat and set aside.

   3:00 · simmer beef filling
7. 7

   Heat 1/2 inch of oil in a deep skillet to 350°F and fry each cooked masa disc for 2 to 3 minutes per side until golden and puffed.

   2:00 · fry gorditas
8. 8

   Drain the fried gorditas on paper towels, then let cool for 2 minutes before handling.

   2:00 · cool before splitting
9. 9

   Using a sharp knife, slice a pocket into the side of each gordita, cutting about three-quarters of the way through without separating the halves.

10. 10

    Spread a thin layer of refried beans inside each pocket, then fill with the beef mixture, lettuce, queso fresco, crema, and salsa roja.

11. 11

    Serve the gorditas warm, with extra salsa on the side.