Gorditas Ahogadas en Salsa Verde
San Marcos®
Learn how to make these delicious gorditas drowned in green sauce from scratch, filled with potato and ground meat, and drenched in Salsa Verde San Marcos®. The taste of these flour gorditas is addictive; it’s the perfect recipe for a craving. You can't miss out on these northern gorditas; you'll love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 3 cups flour, for the dough
  • 1 teaspoon salt, for the dough
  • 1/2 tablespoons baking powder, for the dough
  • 3/4 cups vegetable shortening, in cubes, for the dough
  • 1/4 cups milk, warm, for the dough
  • 3/4 cups water, hot, for the dough
  • 2 tablespoons vegetable oil, for the filling
  • 1/2 cups onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling
  • 3 cups ground beef, for the filling
  • 1 teaspoon cumin, ground, for the filling
  • 1 cup Poblano chile strips, for the filling
  • 2 potatoes, cooked, for the filling
  • salt, for the filling
  • pepper, for the filling
  • 2 tablespoons vegetable oil
  • 1 jar San Marcos® Green Sauce
  • red onion, finely chopped, for garnish
  • cilantro, chopped, for garnish
Preparation
1h 20 mins
16 mins
Low
  • For the dough: Place the wheat flour on a flat surface and form a volcano shape with your hands, making a well in the center of the flour. Then add the salt, baking powder, and vegetable shortening and mix the ingredients to achieve a sandy consistency.
  • Gradually pour in the warm milk and hot water. Knead for at least 10 minutes or until you achieve a moist, elastic consistency that doesn’t stick to your fingers. Place the dough in a previously greased bowl, cover with plastic wrap, and let it rest for 30 minutes.
  • While the dough rests, prepare the filling. In a skillet with hot vegetable oil, sauté the onion and garlic until they turn transparent. Add the ground meat and cook for 8 minutes over medium heat, stirring continuously, add the cumin, season with salt and pepper, and add the strips of poblano chili. Cook for another 6 minutes and remove from heat. Cool slightly and set aside.
  • Place the potato in a bowl and mash until it becomes a puree, then add the filling mixture, salt, and pepper and combine. Keep warm until use.
  • In a pot with hot vegetable oil, pour in the Salsa Verde San Marcos® and cook for 5 minutes over medium heat. Keep warm.
  • Once the resting time for the dough is over, form medium-sized balls of dough with your hands, about the size of a golf ball. On a floured surface, roll out the balls with a rolling pin into a circular shape. The easiest way is to roll from top to bottom while rotating the dough to prevent it from sticking to the surface; it should be half a centimeter thick. Remember, they don’t have to be perfect.
  • Cook on a hot griddle over medium-low heat, flipping them only three times. Flip for the first time when the dough starts to bubble; the second flip is when it begins to puff up, at which point it should be pressed down with a griddle or cast-iron skillet (or similar). This will help the gordita not to be tough inside. Once the gordita starts to brown, remove the weight and flip a third time to finish cooking. Make an opening in the gordita with a serrated knife and set aside. This step needs to be immediate, as once the gordita cools, it risks breaking.
  • Fill the gorditas with the meat and potato stew, drench with Salsa Verde San Marcos® and serve with red onion and cilantro.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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