Mexican🥩 Meat

Ranch-Style Steamed Gorditas de Olla with Red Salsa Beef Filling

Name: Ranch-Style Steamed Gorditas de Olla with Red Salsa Beef Filling
Total time: 40 min
Cuisine: Mexican
Ingredients: ½ kg tomatoes; 7 serrano chiles; 10 guajillo chiles; 7 puya chiles; 1 tbsp lard; 1 slice onion slice; 1 kg beef, chopped; to taste salt; 3 cloves garlic (for red sauce); ~2 tbsp achiote paste; ~½ onion piece (for red sauce); ~1 tsp oregano; ~½ tsp cumin; ~¼ tsp black pepper; 5 orange juice; 2 cloves garlic (for green salsa); ~¼ onion piece (for green salsa); ~¼ cups chopped onion (for garnish); ~¼ cups cilantro (for garnish); 2 kg corn masa dough; ~2 cups shredded cabbage, sanitized

⏱ 40 min

A classic Mexican masa pocket (gorditas de olla) stuffed with red chile-braised beef, then steamed in a pot until soft and juicy. Served with fresh shredded cabbage and a tangy green salsa on top.

Adapted from a video by De mi Rancho a Tu Cocina

Gorditas de Olla Enchiladas Al Vapor De Mi Rancho A Tu Cocina

Watch on YouTube

Ingredients

tomatoes½ kg
serrano chiles7
guajillo chiles10
puya chiles7
lard1 tbsp
onion slice1 slice
beef, chopped1 kg
saltto taste
garlic (for red sauce)3 cloves
achiote pastea small piece~2 tbspest.
onion piece (for red sauce)

Steps

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1
Bring a pot of water to a boil and cook the tomatoes and serrano chiles (without garlic or onion) until softened.
2
In another pot, deseed and lightly toast the guajillo and puya chiles, then simmer them in hot water until soft.
3
Once the tomatoes and serranos are cooked, remove them for the green salsa; also remove the softened dried chiles and let them cool.
4
Heat a spoonful of lard in a pot, add a slice of onion, then add the chopped beef with a pinch of salt and cook until browned.
5
While the beef cooks, blend the cooled dried chiles with garlic, achiote, onion, oregano, cumin, black pepper, and orange juice into a smooth sauce, adding a little salt.
6
Once the beef is done, pour in the blended red sauce along with a little water (used to rinse out the blender), then simmer well until the flavors meld and the sauce thickens into the filling.
7
Next, make the green salsa by blending the cooked tomatoes and serranos with garlic, onion, a little salt, and a small amount of water.
8
Pour the green salsa into a small pot and garnish with chopped onion and cilantro.
9
Shape the corn masa dough into small, slightly thin discs — about 34 pieces of good size — so they soften nicely when steamed later.
10
Using a small pointed knife, carefully cut a pocket into the side of each masa disc, being careful not to tear it.
11
Stuff each masa pocket generously with the red chile beef filling.
12
Arrange the stuffed gorditas neatly in a pot, cover with a sheet of aluminum foil, then put the lid on.
13
Place the pot over low heat (on a comal) and steam for about 10 minutes until the dough softens.
14
Remove the gorditas once cooked, then serve topped with sanitized shredded cabbage and green salsa to taste.

Ranch-Style Steamed Gorditas de Olla with Red Salsa Beef Filling

Ingredients

Steps

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