Gorditas

Name: Gorditas
Yield: Serves 6
Cuisine: Mexican
Ingredients: 1 pound, 85 percent lean ground beef; 1 , russet potato, peeled and cut into ¼-inch pieces; 1 teaspoon, table salt; 1 teaspoon, pepper; 1 , onion, chopped fine; 1 , tomato, cored and chopped fine; 3 , garlic cloves, minced; 1 1/2 teaspoons, ground cumin; 2 teaspoons, all-purpose flour; 3/4 cup, water; 5 cups (20 ounces), masa harina; 2 teaspoons, table salt; 3 2/3 cups, water, room temperature; 3 ounces, Colby Jack cheese, shredded (¾ cup); 1 1/2 quarts, vegetable oil

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Appears in Cook's Country August/September 2019, Cook's Country TV

Main Courses

Mexican

Beef

We visited Las Cruces, New Mexico, to learn the secrets to these chubby little snacks.

SERVES6

TIME2½ hours

has video

WHY THIS RECIPE WORKS

This recipe is inspired by the version we tried at Saenz Gorditas in Las Cruces, New Mexico (read about our visit here). To make tender, Las Cruces–style gordita shells (gordita means “little fat one” in Spanish), we started with corn flour...

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