Looking for that perfect dinner for your Cinco de Mayo fiesta? Look no further. This traditional dish is worth making!
My grandma used to make delicious gorditas (corn pockets) for us at home and also made them for our local Catholic Church bazaars. She would help at the annual bazaars for at least eight hours at a time and she did this up until the age of 90. The long lines at the gordita food booth were a testament to their popularity. Everyone knew they were worth the wait.
Gorditas can be filled with almost anything you have on hand. I guess you can say they are the Mexican pita. The most common filling at fiestas or bazaars is picadillo. These gorditas are filled with chile verde con carne y papas.
Las Palmas green chile enchilada sauce, diced green chile, combined with stew beef, and potatoes makes a delicioso chile verde con carne y papas. It is so simple to make and so comforting. It can be eaten as an entrée or used as a filling for these gorditas.
Speaking of Las Palmas, my mom and I are getting ready to pack up our bags and travel to the Bay Area and would love to see you while we are there. We will be quite busy with a TV segment, newspaper, magazine, and radio interviews, and are especially looking forward to greeting guests and sharing delicious recipes at Las Montañas Supermarket in San Pablo and at the Richmond Cinco de Mayo Festival.
If you live in the Bay Area we’d love for you to stop by and say hi.
Saturday, April 30
11:00AM – 2:00PM
Las Montañas Supermarket
13901 San Pablo Ave, San Pablo, CA 94806
Sunday, May 1
10:30AM – 3:30PM
Richmond Cinco de Mayo Festival
23rd Street between Rheem & Clinton Avenues, Richmond, CA
Gorditas de Chile Verde con Carne y Papas
- 1 tablespoon canola oil or shortening
- 2¼ pounds stew beef, diced
- 3 medium russet potatoes, peeled and diced
- 1 teaspoon salt plus additional to taste
- 5 cloves garlic, minced
- 1½ tablespoons flour
- ½ cup Las Palmas diced green chile
- 1 (28-ounce) can Las Palmas green chile enchilada sauce
- ¼ cup water
- 1 small Yukon Gold potato, peeled and cubed
- 1 teaspoon salt, divided
- 2 cups masa harina (corn flour)
- 1½ cups warm water
- 2 cups canola oil (for frying)
- Shredded lettuce
- Chopped tomato
- Shredded cheese
Chile Verde con Carne:
- Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
- Uncover and add garlic and cook for an additional 2 minutes. Add flour and stir at least 2 minutes. Add green chile, sauce, and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes.
- Boil diced potato in boiling water with ¾ teaspoon salt until soft enough to mash, about 15 minutes. Strain, mash, and set aside.
- In a separate bowl, mix together the corn flour, water, ¼ teaspoon salt, and 1 cup mashed potatoes. Knead for about 5 minutes. Cover with a dish towel and let stand for about 15 minutes.
- Divide dough into 12 equal portions. Using your hands make 12 patties about 1⁄8 inch thick.
- In a deep frying pan, such as a wok, heat cooking oil until very hot. Gently drop 2 or 3 gorditas into the oil. They will sink to the bottom of the pan. Once they rise to the surface, about 3 to 5 minutes, turn them over. Allow to cook for another 2 to 3 minutes. They should be a golden brown. Place the fried gorditas on paper towels to drain excess oil. Finish cooking all the gorditas and allow them to cool off slightly, about 5 minutes.
- Cut open one end of each gordita creating a pocket. Fill with chile verde con carne. Top filled gorditas with your choice of toppings.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
A special thanks to Las Palmas Sauces for sponsoring this blog post. Opinions are my own.
Written by Yvette / Photo by Jeanine Thurston