Prepare these delicious gorditas de carne con chile, like the ones sold in Querétaro!Weather: 1 hour approx.Servings: 10 approx.
- 1 ½ kilo of pork shoulder cut into medium cubes
- ½ onion
- 6 guajillo chili peppers deveined and boiled
- 5 pasilla chili peppers deveined and boiled
- 5 cloves of garlic
- ½ teaspoon cumin
- 1 ½ teaspoon oregano
- 1 ½ kilo of corn dough for tortillas
- 1 ½ teaspoon baking powder
- 3 tablespoons of water
A few months ago I tried some gorditas stuffed with shredded meat , a delight that I cannot forget!
That is why I gave myself the task of learning how to prepare them at home, to be able to enjoy these delicacies any day, this recipe was the result.
The meat is prepared with two varieties of chili : guajillo and pasilla.
- MIX corn masa, baking powder, and water; knead until you have a smooth dough, reserve.
- FORM the gorditas by placing a ball of dough between your hands and with your palm, flatten it until it is half a centimeter thick.
- FRY or grill the gorditas and reserve.
- BROWN meat in a little oil.
- COOK meat in saucepan with 3 cups water and salt; Cover the pot and cook over low heat for 45 minutes. Mix the meat every 10 minutes so it doesn’t stick to the bottom of the pot.
- BLEND the guajillo and pasilla chiles , half a cup of water, the onion and the garlic; Blend until you have a thick sauce and strain it. Season with the cumin and oregano.
- EMPTY the sauce over the browned meat , cook for five minutes and add two cups of water; cook over low heat for 25 minutes.
- FILL the gorditas with chili shredded meat .
- SERVE gorditas with beans, cheese, cream and salsa to taste, ready to enjoy!
Also known as black or prieto chili, it has an elongated shape, which can reach 15 to 20 centimeters long and 2 to 3 centimeters wide; It is dark brown in color and its surface is shiny and wrinkled.
It has a slightly spicy flavor and is the dry version of the chilaca called chilaca . It is used to make a great variety of sauces such as borracha, in moles and marinades with beef, pork and chicken, as well as in the traditional romeritos.
Its name comes from the Nahuatl huaxin or huaje. This reddish chili, smooth and radiant skin, has an elongated shape; it reaches an average of 10 centimeters in length and at least four in width.
When fresh it is called mirasol chili. The guajillo has a spicier variety called naughty chili. It is used in pork, chicken or beef stews, that is, in marinades, moles and sauces, which are generally not combined with other chili peppers.