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Home » Recipes » Mexican

Beef Gorditas

Published: Aug 28, 2020 · Modified: Nov 2, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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These Beef Gorditas de Tinga de Res are made with flank steak, onion, garlic, tomatoes, serrano peppers, cilantro and served on a gordita. 

These Beef Gorditas de Tinga de Res are made with flank steak, onion, garlic, tomatoes, serrano peppers, cilantro and served on a gordita.

Do you know how to make gorditas from scratch? Well, now you do! This tinga de res stuffed into a gordita is the best thing you will have in a while. I truly gives it the crunch it needs.

How to make Beef Gorditas

In a pressure cooker, add the flank steak and 1 cup of water along with the quartered onion. Pressure cook for 1 hour. Alternatively you can add in the slow cooker for 5 hours. 

In a large saucepan, add the chopped onion and garlic and cook until the garlic is fragrant. Add the tomatoes and cook until they start to burst, about 5 minutes. Then add the Serrano peppers for 1 minutes and then the can of crushed tomatoes and bring to a simmer. With tongs, take the flank steak out from the pressure-cooker/slow-cooker and place into the saucepan. Simmer for 10-15 minutes. Toss the juice from the pressure-cooker/slow-cooker.

How to make gorditas

  1. Boil about 3 cups of water (we will only use half but its smart to make more) 
  2. In a large bowl, combine 2 cups of maseca and 1 ½ cup of hot water. Begin working the masa with your hands. Make a ball of dough with your hands and with your hand start molding the masa to make a saucer shape the size of the palm of your hand, about ¼ inch thick. 
  3. Heat a skillet of oil on medium heat, and cook the Gorditas until they are cooked through, about 1-2 minutes on each side. Keep flipping until they are lightly browned. 
  4. Split the Gordita open with a knife and stuff the shredded beef in. 

Other dishes to try

  • COCHINITA PIBIL
  • MEXICAN SOPES WITH CARNE ASADA
  • CHEESY ZUCCHINI WITH CORN (CALABACITAS CON ELOTE Y QUESO)
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Beef Gorditas


  • Author: Maxine Dubois
  • Total Time: 1 Hour 30 minutes
  • Yield: 4 servings 1x
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Description

These Beef Gorditas de Tinga de Res are made with flank steak, onion, garlic, tomatoes, serrano peppers, cilantro and served on a gordita. 


Ingredients

Scale
  • 3 pounds of flank steak
  • ¼ of an onion, quartered
  • ½ cup of chopped garlic 
  • 2 cloves of garlic, minced
  • 1 tomato, diced
  • 2 serrano peppers, chopped
  • 1 can of crushed tomato
  • 1 tablespoon of olive oil
  • ¼ cup of chopped cilantro

Gorditas

  • 2 cups of Maseca or Masa Harina
  • 1 ½ cups of hot water

Instructions

  1. In a pressure cooker, add the flank steak and 1 cup of water along with the quartered onion. Pressure cook for 1 hour. Alternatively you can add in the slow cooker for 5 hours. 
  2. In a large saucepan over medium heat, add olive oil and once the oil heats up, add the chopped onion and garlic and cook until the garlic is fragrant. Add the tomatoes and cook until they start to burst, about 5 minutes. Then add the Serrano peppers for 1 minutes and then the can of crushed tomatoes and bring to a simmer. With tongs, take the flank steak out from the pressure-cooker/slow-cooker and place into the saucepan. Simmer for 10-15 minutes. Toss the juice from the pressure-cooker/slow-cooker.
  3. Place on a tortilla, tostada or gordita. (Read notes for gordita recipe)

Notes

Gorditas

  1. Boil about 3 cups of water (we will only use half but its smart to make more) 
  2. In a large bowl, combine 2 cups of maseca and 1 ½ cup of hot water. Begin working the masa with your hands. Make a ball of dough with your hands and with your hand start molding the masa to make a saucer shape the size of the palm of your hand, about ¼ inch thick. 
  3. Heat a skillet of oil on medium heat, and cook the Gorditas until they are cooked through, about 1-2 minutes on each side. Keep flipping until they are lightly browned. 
  4. Split the Gordita open with a knife and stuff the shredded beef in. 
  • Prep Time: 1 Hour plus extra time for pressure to release
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 257.2
  • Sugar: 0.8 g
  • Sodium: 827.9 mg
  • Fat: 13.7 g
  • Saturated Fat: 2.0 g
  • Carbohydrates: 22.6 g
  • Fiber: 2.2 g
  • Protein: 11.3 g
  • Cholesterol: 24.5 mg

Did you make this recipe?

Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

More Mexican

  • Almond Mole Recipe (Mole Almendrado)
  • Mexican Croissant Recipe (Cuernitos Pan Dulce)
  • Rosca de Reyes Recipe (Three Kings Bread)
  • Mexican Conchas Recipe (Pan Dulce)

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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