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!

Salsa de Chile Puya (Puya Chilli Salsa)

 

Puya is a chilli similar to guajillo, but a bit more spicy. I would say that is a combination of guajillo and arbol chilli, in fact, a lot people get confused between these two, as Puya looks very similar to arbol chilli, but Puya is a bit thicker than arbol. Puya or Pulla, as some people call it, has more fruity and intense flavour than guajillo.

It goes very well with chicken, pork or beef. It is a good chilli to make salsas.
This recipe was given to me by my sister Sonia, who kindly share it with me, she told me that is a salsa from Acapulco, Guerrero, it was given to her by her sister-in-law. My sister Sonia is an excellent cook just like my other siblings. The ingredients are very simple and similar to other salsas, but you use oil to fry it. The combination of the ingredients with the oil make a more silky salsa.

Makes around 150 ml Puya salsa

Prep 10 min

Cook 15 min 

Ingredients 

  • 5 dried, clean and deseeded Puya chillis. 
  • 2 medium tomatoes cut in chunks 
  • 1/2 white onion cut in chunks 
  • 1 medium garlic clove peeled 
  • 1/2 cup vegetable oil
  • Salt to taste

Method

Put the chillies on a hot frying pan to toast for 3 min making sure to turn them around to avoid burning them.

Then put the chillies, onion, tomatoes and garlic in a blender and blend very well, in the meantime, heat the oil, with low heat, in the same frying pan where you toasted the chillies and add the salsa you just blended. Add salt to taste and cook for 15 min. 

Have it with your breakfast, tacos or any other Mexican dish! 

Tips

  • If you can’t find Puya chillies in the UK, you can use arbol chillies, which are widely available in the Mexican online shops.

Listo!

Provecho!

Puerco en Salsa Verde (Pork in Green Sauce)

  
Things always tastes better with a salsa and this is the case of pork shoulder! I bought pork shoulder in chunks and cook it in this amazing tomatillo salsa.

It is Friday, Fridays for me are for relaxing and that means cooking something quick and easy, but today I fancy that plus the wow factor on it, so I decided to cook this pork stew, in my family my mum loves this dish, she says that “pork just go with tomatillo salsa”.

Anyway, let’s start with the recipe!

Serves 4

Prep 20 min

Cook 30 min

Ingredients

  • 500 gr pork shoulder in chunks
  • 500 ml Salsa verde 
  • Salt to taste
  • 1 tbsp rapeseed oil 

To garnish 

  • 1 roasted green pepper chopped into little cubes
  • 1 avocado cut in slices

Method

Prepare your  salsa verde according to the recipe that is in the blog.

After you have the salsa ready, heat a casserole dish and add the oil, then add the pork shoulder chunks, add salt and cook for 10 min, add the salsa verde and cook for around 20 more min or until the meet is tender.

Server it with some roasted green pepper cubes and slices of avocado and as a side dish you can have some red rice

Listo!

Enjoy!