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
- Boil about 3 cups of water (we will only use half but its smart to make more)
- 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.
- 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.
- Split the Gordita open with a knife and stuff the shredded beef in.
Other dishes to try
Beef Gorditas
- Total Time: 1 Hour 30 minutes
- Yield: 4 servings 1x
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
- 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
- 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 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.
- Place on a tortilla, tostada or gordita. (Read notes for gordita recipe)
Notes
Gorditas
- Boil about 3 cups of water (we will only use half but its smart to make more)
- 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.
- 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.
- 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
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