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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 257.2
  • Total Fat: 13.7 g
  • Cholesterol: 24.5 mg
  • Sodium: 827.9 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 11.3 g

View full nutritional breakdown of Steak Gorditas calories by ingredient
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Steak Gorditas

Submitted by: TROPICAL82


Number of Servings: 10

Ingredients

    1 lbs boneless beef chuck steaks, cut into 4 pieces
    3 small white onions, diced
    4 cloves garlic, peeled and finely chopped
    1 teaspoon corn oil, plus oil to a depth of 1/2 inch for frying
    (1/2 cup)
    1 (28 ounce) can whole tomatoes with juice, drained and chopped
    1-2 jalapeno, stemmed,seeded and very finely chopped
    salt
    1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
    1/3 cup all-purpose flour
    1 teaspoon baking powder
    1/3 cup grated mozarella cheese

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Directions

1In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours.
2Strain, reserving the broth for another use.
3When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks, don't worry that there are bits of onion and garlic mixed with the meat.
4Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil.
5When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute.
6Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes.
7Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt.
8Remove from the heat and set aside.
9Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.
10Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency.
11Knead in the flour, baking powder, and 3/4 teaspoon salt.
12Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out.
13Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners).
14Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick).
15You've now made a gordita, which is what you call a fat tortilla.
16Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic.
17In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet.
18Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side.
19The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides.
20Remove to a plate.
21Continue pressing and griddle-baking the remaining gorditas in the same manner.
22When you're ready to serve, warm the shredded beef.
23Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture.
24Have the cheese and cilantro at the ready.
25In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer.
26One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total.
27When they're ready, most will have puffed up a little, like pita bread.
28Drain on paper towels.
29Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket.
30As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese

Number of Servings: 10

Recipe submitted by SparkPeople user TROPICAL82.






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