Shredded Beef Gordita

Aceites de Oliva de España – Saborea La Vida®
In Mexico, we are lovers of garnachas and antojitos, always seeking ways to give a twist to the classics of Mexican cuisine.Although tacos, flautas, quesadillas, and pambazos are delicious, gorditas filled with chicharrón are truly a gem of our gastronomy, so we decided to elevate the flavor and filled them with shredded beef and added a touch of European Extra Virgin Olive Oil®.Moreover, olive oil is rich in antioxidants and lowers cholesterol levels, so don't hesitate to include it as part of your daily diet.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
111
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 8 guajillo chiles, seedless and hydrated, for the meat
  • 2 tomatoes, boiled, for the meat
  • 1/4 onions, for the meat
  • 3 cloves garlic, for the meat
  • 1 teaspoon cumin powder, for the meat
  • salt, for the meat
  • pepper, for the meat
  • 1 cup beef broth, for the meat
  • 2 tablespoons European Extra Virgin Olive Oil, for cooking the meat
  • 1/2 cups onion, in thin strips
  • 3 cups skirt steak, cooked and shredded
  • 3 cups wheat flour, for the dough
  • 1 tablespoon baking powder, for the dough
  • 1 teaspoon salt, for the dough
  • 1/3 cups European Extra Virgin Olive Oil, for the dough
  • 1 cup water, warm, for the dough
  • European Extra Virgin Olive Oil, for accompaniment
  • green salsa, for accompaniment
Preparation
30 mins
20 mins
Low
  • Blend the guajillo chiles, tomato, onion, garlic, cumin, salt, pepper, and beef broth for 5 minutes or until you obtain a smooth sauce.
  • Heat the European Extra Virgin Olive Oil® in a deep skillet over medium heat, add the onion, and cook for 5 minutes or until lightly golden. Incorporate the shredded beef and cook for 5 more minutes. Pour in the previously blended red sauce, cover, and cook for 10 minutes or until the liquid is reduced. Reserve.
  • For the dough: add the flour, baking powder, and salt and mix. When the dry ingredients are well combined, add the European Extra Virgin Olive Oil® and the water gradually. Mix until well integrated and until you obtain a smooth dough. Form balls of 5 cm, cover, and let rest for 1 hour.
  • Place the dough on a flat surface and use a rolling pin to flatten and shape the gorditas, but remember not to make them too thin.
  • Cook the gorditas on a griddle or skillet over medium heat for 5 minutes or until golden brown. Remove and cut in half to fill them.
  • Fill with the shredded meat, drizzle with a splash of European Extra Virgin Olive Oil® and accompany with the green salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by