Mexican Gorditas with Chile Verde Beef and Potatoes (Gorditas de Chile Verde con Carne y Papas)
This traditional Mexican dish is worth making! 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.
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, salsa verde, and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes.
Gorditas:
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.
Notes
PRO TIP: Feel free to use leftover mashed potatoes instead!
Feel free to fill your gorditas with your favorite fillings.