Gorditas de Picadillo

Hola amigos! How are you these days? I am fine, just a little busy with my family and work, that is why I haven’t been posting many recipes anymore, but today I have this delicious recipe for mince beef gorditas.

Gorditas are these little maize masa parcels that you can fill with almost anything you want. They are easy to make and delicious.

I am filling mine with Picadillo, which is mince beef with chopped potatoes and lots of vegetables.

Ingredients

For the Picadillo

  • 500 gr mince beef
  • 2 tomatoes finely chopped
  • 1 onion finely chopped
  • 1/2 green pepper finely chopped
  • 2 potatoes peeled and cut in small cubes
  • 1 garlic clove minced
  • 1 cup pitted green olives cut in halves
  • Pinch of dried oregano
  • 2 tbsp chopped coriander
  • 2 cleaned, deseeded & stem off guajillo chillies (optional)
  • Salt to taste
  • Pinch of pepper
  • 2 tbsp vegetable oil
  • 1/4 cup of water

For the refried beans

  • 2 cups of cooked black beans or 1 unsalted black beans tin
  • 1/4 chopped onion
  • 1 minced garlic clove
  • Salt to taste

For the gorditas

  • 3 cups of maseca or Mexican maize flour
  • Pinch of salt
  • Lukewarm water

To garnish

  • 1 cup of shredded iceberg lettuce
  • Spicy salsa of your choice
  • 1 cup feta cheese crumbled

Method

How to make the Picadillo

  1. Heat the oil in medium heat in a large saucepan or a casserole dish. Once hot, fry the onion and garlic for 2 min, then add the mince beef and cook for 5 min making sure to stir continuously, so the beef doesn’t cook in big chunks. Add salt, pepper and a pinch of oregano. Then add the water.
  2. Once the beef is almost cooked, add the rest of the vegetables, except the guajillo chillies and put the saucepan lid on, lower the heat and let cook for 10 min. Mixing from time to time to help the picadillo to cook throughly.
  3. While the picadillo is cooking, put the guajillo chillies in hot boiling water for 10 min. Once soft, put them in a blender with a bit of the water. Blend well until getting a sauce. Add the sauce to the picadillo. Cook for 10 more min or until the vegetables are cooked and set aside.

How to make refried beans

  1. Heat the oil at medium heat in a saucepan. Then add the onion and garlic and fry for two min.
  2. Then add the beans (get rid off of some of the water that they come in)
  3. Season with salt and once they start boiling, mash them with a potato masher until smooth, leaving some texture. Set aside.

How to make the gorditas

  1. Pour the maize flour in a large bowl and add the salt, then little by little start adding the lukewarm water and mix at the same time with one hand, until all the flour comes together to form a dough.
  2. There is no need to work the dough. The flour is gluten free, so once the dough is form, make sure it is moist enough that it doesn’t stick on your hands, but not too moist, otherwise it will be very sticky.
  3. Once the dough is ready, make little dough ball the size of a golf ball. Put a large frying pan or a comal (flat griddle) to heat at medium heat. Once hot, make the gorditas, flatten each dough ball individually with your hands, making a thin patty (see pic). Put them to cook on the frying pan (there is no need to use oil). 2 min on each side approximately.
  4. While you are cooking some, you can wrap in a clean kitchen tablecloth the ones that are ready, to keep them hot.
  5. When they are all ready. With a sharp knife, make an incision on each one, making like little pockets.

To serve the gorditas

  1. Open a gordita and spread some refried beans. Then fill them with some picadillo.
  2. Add lettuce, sour cream, feta cheese and spicy salsa and enjoy!

Listo!

Provecho!

Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)

Happy New Year! We made it into 2018! I wish you all the very best for this New Year! Thank you for all the support during the last year, without you, my blog would not even exists.

I know I have been away from posting recipes for quite a while, 2017 was a very busy year for me, especially at the end of the year, I had lots of bookings for my Mexican cooking classes, but this year I am planning to post recipes more often, I promise! Continue reading “Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)”

Birria de Res (Beef Birria)

Today’s recipe is one of my old time yummy super mega favourite, birria! Yum! Birria is a stew originally from the state of Jalisco, specifically from the city of Guadalajara, but as any Mexican recipe, everybody seems to have their own version, so this is my version, I tried to make it as similar as the one they do in Guadalajara, but this is just the way I do it. I hope you like it. Continue reading “Birria de Res (Beef Birria)”

Carne en su Jugo (Beef in its own Juices)

Good morning lovely people! Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices, but here is the thing, the meat is not really cook in its own juices, this lovely and delicious dish goes with a yummy salsa that is prepared with tomatillos, then when you serve it, you need to serve it with fresh frijoles de la olla (beans from the pot), so if you plan to cook this dish, put your pinto beans to soak early in the morning and then cook them, so they’re ready to have them with the beef. Continue reading “Carne en su Jugo (Beef in its own Juices)”

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”

Picadillo de Res (Beef Picadillo)

Picadillo is a dish where all the ingredients are very finely chopped. This type of recipe is very popular not only in Mexico but all around Latin america and Spain. It can be made with mince beef, pork, chicken or sometimes seafood, but the meat always has to be minced. In my family my mum’s picadillo is the best, she uses some of the traditional ingredients for a picadillo, like carrots, potatoes and olives, but she adds some celery and tomato purée to hers.

It is a very versatile recipe as it can be eaten with some refried beans (like in the picture) or as a filling for empanadas, chiles rellenos, chiles en nogada, tacos or burritos. When my mum cooks her picadillo, we always eat it accompany by refried beans and sopa de fideos (vermicelli pasta soup) with warm corn tortillas and nice ripe avocado slices.

Try this recipe over the weekend and believe me, you will soon see yourself wanting some more!

Serves 4

Prep 15 min

Cook 45 min

Ingredients

  • 500 gr mince beef
  • 2 fresh chopped tomatoes
  • 1 chopped onion
  • 1 clove garlic minced
  • 1/2 chopped green pepper
  • 1/2 cup herb passata
  • 1 large carrot cut in cubes
  • 2 medium potatoes cut in cubes
  • 1 stalk celery cut in cubes
  • 340 gr jar pitted olives cut in halves
  • salt to taste
  • pinch of pepper
  • 2 tbsp rapeseed oil

 

Method

  1. Heat the oil in a large casserole dish on medium heat and add the mince beef and stir continuously to avoid the meat sticks together into lumps, add salt and pepper.
  2. Once the meat is almost cooked, add the garlic, onion, tomato and green pepper and cook for around 15 min, stirring continuously.
  3. Then add the passata and cook for 10 min more.
  4. Next add the carrots,  potatoes, celery and olives and simmer for 15 min. Check if it needs more salt.
  5. The picadillo will be ready when the potatoes and carrots are cooked.
  6. Serve it with refried beans, warm corn tortillas and avocado slices

Listo!

Provecho!

Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)

 I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.

Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make!  Continue reading “Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)”