Gorditas Ahogadas en Salsa Verde

Name: Gorditas Ahogadas en Salsa Verde
Prep time: 96 min
Cook time: 16 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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

Published: 02-09-2021

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.

Energy

289

kcal

14.45%

Carbohydrate, by difference

21.9

7.3%

Protein

10.9

21.8%

Total lipid (fat)

18.1

27.85%

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100

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Gorditas Ahogadas en Salsa Verde

Ingredients

Preparation

Nutritional information

Presentation

Tips

Gorditas Ahogadas en Salsa Verde

Ingredients

Preparation

Nutritional information

Presentation

Tips

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