Enjoy Marisol Benitez’s flour gorditas recipe with Chili Colorado! This meal combines tradition and delicious taste with a gordita stuffed with a nicely seasoned chili.
Flour Gorditas with Chili Colorado
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Yield:
8–10 servings
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Total Time:
1 hr 15 mins
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Prep Time:
30 mins
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Cook Time:
45 mins
Ingredients
Gorditas:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup Mazola® Corn Oil
- 1 cup hot water
Chili Colorado:
- 1½ pounds sirloin tip steak
- 3 potatoes, chopped
- 2 tablespoons Mazola® Corn Oil
- 8 New Mexico chile pods
- 2 teaspoons salt
- 3 cups water
- ¼ teaspoon ground cumin
Instructions
Prepare the Gorditas:
- In a large bowl add flour, baking powder, salt and combine.
- Add Mazola® Corn Oil and mix, add hot water and mix again until it all comes together and becomes a dough.
- Knead it for 10 minutes on a countertop.
- Let sit covered for 30–45 minutes.
Prepare the Chili Colorado:
- Remove stem and seeds from 8 New Mexico chiles and boil them for 10 minutes.
- Then add them to a blender along with garlic cloves, salt, and water.
- Blend well until the sauce is ready.
- Chop steak into small pieces, peel and chop potatoes into small cubes.
Cook & Assemble:
- In a pan over low to medium heat add Mazola® Corn Oil.
- Once hot add chopped steak, cover and cook for 15 minutes.
- Remove the lid and let steak get a little crispy.
- Add chopped potatoes, the sauce, and ground cumin.
- Mix, cover and cook for 15 minutes or until the potatoes are soft, and the filling is ready.
- Separate the dough into 8–10 parts and roll them into little balls, stretch each ball with rolling pin until they’re 5–6 inches.
- Cook them on a hot comal over medium-high heat for 1–2 minutes on each side until they start to puff up.
- Slice open each gordita, stuff them with Chili Colorado and enjoy!
Recipe by Marisol Benitez of @maribcooking
