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Chile Verde Gorditas with Carne y Papas

Developed by Chef Yvette Marquez-Sharpnack, author of MuyBuenoCookbook.com

Total Cook Time: 45 Min

Servings: 12 gorditas (plus leftover filling)

Ingredients



1 tablespoon canola oil or shortening, for Chile Verde con Carne
2 1/4 pounds stew beef, diced
3 medium russet potatoes, peeled and diced
2 teaspoons salt, plus additional to taste
5 garlic cloves, minced
1 1/2 tablespoons flour
1/2 cup Las Palmas® Diced Green Chiles
One 28 ounce can Las Palmas® Green Enchilada Sauce
1/4 cup water
1 small Yukon Gold potatoes, peeled and cubed
2 cups corn flour, (masa harina, in Spanish)
1 1/2 cups warm water
2 cups canola oil, for frying
lettuce, shredded
tomatoes, chopped
shredded cheese


  • To Make the Green Chile:

  • Heat 1 tablespoon oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.

  • Uncover and add garlic and cook for an additional 2 minutes. Add flour and stir at least 2 minutes. Add green chile sauce and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes. To Make the Gorditas:

  • Boil diced potato in boiling water with ¾ teaspoon salt until soft enough to mash, about 15 minutes. Strain, mash, and set aside.

  • In a separate bowl, mix together the corn flour, water, ¼ teaspoon salt, and 1 cup mashed potatoes. Knead for about 5 minutes. Cover with a dish towel and let stand for about 15 minutes.

  • Divide dough into 12 equal portions. Using your hands make 12 patties about 1⁄8 inch thick.

  • In a deep frying pan, such as a wok, heat 2 cups cooking oil until very hot. Gently drop 2 or 3 gorditas into the oil. They will sink to the bottom of the pan. Once they rise to the surface, about 3 to 5 minutes, turn them over. Allow to cook for another 2 to 3 minutes. They should be a golden brown. Place the fried gorditas on paper towels to drain excess oil. Finish cooking all the gorditas and allow them to cool off slightly, about 5 minutes.

  • Cut open one end of each gordita creating a pocket. Fill with chile verde and carne. Top filled gorditas with your choice of toppings.