Shredded Beef Gordita

Name: Shredded Beef Gordita
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 19-09-2023

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.