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Recipe of Gorditas de Carne Marinated
Recipe

Gorditas de Carne Marinated

15 mins
10 mins
Low
6
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If you love Mexican antojitos, try making this homemade version of gorditas al comal with marinated meat. They are an excellent option to prepare a delicious snack and can even be used to start a business selling food. Enjoy these gorditas de carne adobada!
Learn more about Brenda Villagomez

Ingredients

5 portions
  • 1/4 onions, roast for meat filling
  • 1 clove garlic, roast for meat filling
  • 7 cascabel chili peppers, roasted and without tail or seeds, for the meat filling
  • 1 cup chicken soup, for the meat filling
  • 2 tablespoons vegetal oil, for the meat filling
  • 1/2 cups onion, finely chopped, for the meat filling
  • 2 cups beef, cooked and shredded, for the meat filling
  • to taste salt
  • to taste black pepper
  • 500 grams corn dough
  • 1 tablespoon lard
  • 1 pinch salt
  • enough Water

Preparation

For the marinated meat filling, blend the roasted onion with the roasted garlic, the roasted bell pepper and the chicken broth until completely integrated and set aside. Then in a skillet with hot vegetable oil, cook the onion until it begins to have a bright tone.
Add the shredded beef and cook for 3 minutes. Pour in the blended sauce, season with salt and pepper, and cook for 5 more minutes, over medium low heat. Remove from heat and reserve.
In a bowl mix the corn dough with the lard, salt and water, remember to pour the water little by little, until the consistency is manageable and slightly damp.
To form the gorditas, with your hands make a ball of approximately 40 grams, flatten little by little until you obtain a circle half a centimeter thick; Place on a hot comal and cook 6 minutes over low heat on both sides. Remove from heat.
With a serrated knife, open the gorditas on the edge horizontally and without cutting completely. Fill with the stew and Oaxaca cheese.
Return to the griddle and heat 3 more minutes. Serve and accompany with green sauce.

PRESENTATION

Serve with salsa verde.

TIPS

Remember that when making the corn dough you should pour the water little by little so as not to exceed humidity. In case that happens, you can add a little corn flour or wheat flour, or refrigerate for a few minutes to lose moisture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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