Gorditas Zacatecanas with Spicy Beef Filling

Ingredients

• For the corn cakes: For the corn cakes:
• 2 cups (240g) masa harina 2 cups (240g) masa harina
• 1 1/4 cups (295ml) warm water 1 1/4 cups (295ml) warm water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon baking powder 1/4 teaspoon baking powder
• For the spicy beef filling: For the spicy beef filling:
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper to taste Salt and pepper to taste
• For serving: For serving:
• Fresh salsa Fresh salsa
• Guacamole Guacamole
• Crumbled queso fresco Crumbled queso fresco

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the masa harina, salt, and baking powder. Gradually add warm water and mix until a soft dough forms. Knead the dough for a few minutes until smooth. Cover and let it rest for 15 minutes.
2. 2.
   In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
3. 3.
   Add the ground cumin, chili powder, paprika, cayenne pepper (if using), salt, and pepper to the beef mixture. Stir well to combine and let it simmer for 5 minutes to allow the flavors to meld together. Remove from heat and set aside.
4. 4.
   Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a disk, approximately 1/4 inch thick.
5. 5.
   Heat a griddle or non-stick skillet over medium heat. Cook the corn cakes for about 2-3 minutes on each side, until they develop a golden-brown color and are cooked through.
6. 6.
   Once cooked, carefully slice open each corn cake horizontally, creating a pocket. Fill each pocket with a generous amount of the spicy beef filling.
7. 7.
   Serve the gorditas Zacatecanas with fresh salsa, guacamole, and a sprinkle of crumbled queso fresco.

Treat your ingredients with care...

• Masa harina — Make sure to use masa harina specifically made for tortillas or gorditas, as it has a finer texture compared to regular cornmeal. This will result in a smoother dough and better texture for the corn cakes.

Tips & Tricks

• If you prefer a milder filling, reduce the amount of chili powder and cayenne pepper.
• For a vegetarian version, substitute the ground beef with cooked black beans or grilled vegetables.
• Experiment with different toppings such as pickled jalapenos, sour cream, or chopped cilantro for added flavor.
• Leftover gorditas can be refrigerated and reheated in a skillet or oven for a quick and delicious meal.

Serving advice

Serve the gorditas Zacatecanas as a main course accompanied by a fresh green salad or Mexican rice for a complete and satisfying meal.

Presentation advice

Arrange the gorditas on a platter, garnishing them with a sprinkle of crumbled queso fresco and a drizzle of fresh salsa. The vibrant colors and enticing aroma will make them even more appealing.