-
1
The Shredded beef filling: In 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.
-
2
Strain, reserving the broth for another use.
-
3
When 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.
-
4
Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil.
-
5
When 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.
-
6
Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes.
-
7
Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt.
-
8
Remove from the heat and set aside.
-
9
Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat.
-
10
Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency.
-
11
Knead in the flour, baking powder, and 3/4 teaspoon salt.
-
12
Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out.
-
13
Line 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).
-
14
Gently 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).
-
15
You've now made a gordita, which is what you call a fat tortilla.
-
16
Peel 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.
-
17
In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet.
-
18
Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side.
-
19
The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides.
-
20
Remove to a plate.
-
21
Continue pressing and griddle-baking the remaining gorditas in the same manner.
-
22
Finishing the gorditas: When you're ready to serve, warm the shredded beef.
-
23
Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture.
-
24
Have the cheese and cilantro at the ready.
-
25
In 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.
-
26
One 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.
-
27
When they're ready, most will have puffed up a little, like pita bread.
-
28
Drain on paper towels.
-
29
Once 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.
-
30
As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.
-
31
Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy.
