These 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 How to make Gorditas de Tinga de Res
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.