You can find corn gorditas on the menu of practically every Mexican restaurant walk into. They can be stuffed with chile colorado, beans with cheese, and just about anything else your heart desires! These taste just like the ones I ate growing up at the street festivals in Mexico. Hope you try them.

Beef And Potato Corn Gorditas
Yields 12
Write a review
Print
Dough
  1. 4 cups corn flour
  2. 1 tbsp salt
  3. warm water ( 2 cups more or less)
Filling
  1. 1 lb. ground beef
  2. 2 russet potatoes
  3. 1 tbsp ground black pepper
  4. 1/2 tbsp garlic salt
  5. 1 tbsp. ground cumin
  6. salt to taste
Toppings
  1. Shredded cheese
  2. lettuce
  3. tomatoes
  4. salsa
Dough Instructions
  1. In a large mixing bowl, combine flour and salt. Add water, a little at a time, and begin to work the dough with your hands. The dough should be firm so you might not use all two cups of water. Knead dough and separate into 12 portions. Roll portions into balls. Place a ball between the palms of your hands and press gently. Form into a patty about half an inch thick.
  2. In a large frying pan, add a good amount of cooking oil, enough to cover half the patties. Heat oil and carefully place patties into pan. Flip patties after about 3-5 minutes. Flip and cook other side until slightly golden.
  3. Remove from oil and place on paper towels to soak extra oil. Once cooled, take a slicing knife and cut a slid on one side of the patty, but stop before you reach the other side. In other words, make a pocket big enough for 2-3 tbsp. of filling. Set aside.
Filling Instructions
  1. Peel and chop two potatoes into very small cubes. In a greased pan, cook potatoes until soft but do not crisp!
  2. Add ground beef to the potatoes and season with salt, pepper, cumin, and garlic salt. Add chopped onion if desired.
  3. Once meat has browned, take a potato masher and smash potatoes and ground beef together until well combined.
Toppings Instructions
To top off our gorditas, I made a delicious and simple to make jalapeno salsa. Here’s what you’ll need to do
  1. 6 -8 jalapenos – Cut off stem and remove seeds
  2. In a small frying pan, add 4-6 tbsp of cooking oil ( do not use olive oil) and fry jalapenos until soft, 5-8 minutes.
  3. Add jalapenos and oil into blender. Add 1 tbsp. of chicken bouillon or as desired for taste. Add a small handful of fresh cilantro. Blend until smooth and creamy. Add a tablespoon of water if needed. This salsa is great too if you add 1 avocado.
Mexipes https://mexipes.com/