Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.

Gorditas de Chile Verde con Carne y Papas + Las Palmas Bay Area Schedule
Yields 12
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Ingredients
  1. 1 tablespoon canola oil or shortening
  2. 2¼ pounds stew beef, diced
  3. 3 medium russet potatoes, peeled and diced
  4. 1 teaspoon salt plus additional to taste
  5. 5 cloves garlic, minced
  6. 1½ tablespoons flour
  7. ½ cup Las Palmas diced green chile
  8. 1 (28-ounce) can Las Palmas green chile enchilada sauce
  9. ¼ cup water
Gorditas
  1. 1 small Yukon Gold potato, peeled and cubed
  2. 1 teaspoon salt, divided
  3. 2 cups masa harina (corn flour)
  4. 1½ cups warm water
  5. 2 cups canola oil (for frying)
Toppings
  1. Shredded lettuce
  2. Chopped tomato
  3. Shredded cheese
Chile Verde con Carne Instructions
  1. 1.Heat oil in a large skillet. Place the beef, potatoes, and 1 teaspoon salt in the skillet and cover and cook for about 10 minutes, until meat is cooked and potatoes are tender.
  2. 2.Uncover and add garlic and cook for an additional 2 minutes. Add flour and stir at least 2 minutes. Add green chile, sauce, and water and stir. Let mixture come to a boil. Add additional salt to taste. Lower the heat and simmer for 5 minutes.
Gorditas Instructions
  1. 1.Boil diced potato in boiling water with ¾ teaspoon salt until soft enough to mash, about 15 minutes. Strain, mash, and set aside.
  2. 2.In a separate bowl, mix together the corn flour, water, ¼ teaspoon salt, and 1 cup mashed potatoes. Knead for about 5 minutes. Cover with a dish towel and let stand for about 15 minutes.
  3. 3.Divide dough into 12 equal portions. Using your hands make 12 patties about 1⁄8 inch thick.
  4. 4.In a deep frying pan, such as a wok, heat cooking oil until very hot. Gently drop 2 or 3 gorditas into the oil. They will sink to the bottom of the pan. Once they rise to the surface, about 3 to 5 minutes, turn them over. Allow to cook for another 2 to 3 minutes. They should be a golden brown. Place the fried gorditas on paper towels to drain excess oil. Finish cooking all the gorditas and allow them to cool off slightly, about 5 minutes.
  5. 5.Cut open one end of each gordita creating a pocket. Fill with chile verde con carne. Top filled gorditas with your choice of toppings.
Adapted from www.muybuenocookbook.com
Mexipes https://www.mexipes.com/