Indulge in the delightful flavors of Corn Masa Pockets with Classic Shredded Beef, a traditional Mexican dish also known as Gorditas con Carne Deshebrada. These savory pockets are made with a soft and fluffy corn masa dough, which is stuffed with a flavorful filling of shredded beef, cooked in a rich and aromatic sauce. The combination of tender beef, tangy sauce, and the pillowy corn masa creates a symphony of flavors that will tantalize your taste buds.
This article offers three variations of Corn Masa Pockets with Shredded Beef:
1. Classic Shredded Beef: This recipe introduces the traditional method of making Corn Masa Pockets with Shredded Beef. Learn how to prepare the masa dough from scratch, the secrets to achieving the perfect texture, and the techniques for cooking the shredded beef in a delectable sauce.
2. Slow-Cooker Shredded Beef: If you're short on time, this recipe provides an alternative method for preparing the shredded beef filling using a slow cooker. This hands-off approach allows you to create tender and flavorful beef with minimal effort.
3. Shredded Beef in Guajillo Sauce: For those seeking a smoky and spicy twist, this recipe incorporates guajillo peppers into the sauce. The guajillo peppers impart a deep red color, a smoky aroma, and a slightly spicy kick to the shredded beef, elevating the dish to a whole new level of flavor.
No matter which recipe you choose, you'll be rewarded with a delicious and satisfying meal that's perfect for any occasion. Whether you're hosting a fiesta or simply craving a comforting home-cooked meal, these Corn Masa Pockets with Shredded Beef are sure to be a hit.
GORDITAS ROJAS DESHEBRADAS
Provided by Food Network
Categories main-dish
Time 9h
Yield 15 to 20 gorditas
Number Of Ingredients 15
Steps:
- For the chile colorado: Rehydrate the chiles by letting them steep in boiling water until pliable; drain.
- Puree the chiles in a blender with the oregano, cumin, 2 tablespoons water and some salt.
- Melt the lard in a large pot. Add the chile sauce and simmer for 5 minutes. Add the shredded beef and potatoes; simmer for 10 minutes more.
- For the gordita dough: In a stand mixer fitted with the dough hook, add the flour, baking powder and salt; mix to combine. Add the shortening and mix for about 5 minutes. Slowly added the warm water and milk; mix until the dough is firm but soft and won't stick to your fingers. (You might not use all the liquid, or you might need to add more.) Let rest for 10 mins.
- Portion the dough into 2.2-ounce balls and refrigerate overnight.
- Press the dough balls into tortillas by hand. Toast the tortillas on a griddle over medium-high heat.
- Slice open the tortillas and top with a small amount of refried beans and chile colorado.
GORDITAS
Steps:
- Divide the masa into 6 balls. Press each one between 2 sheets of plastic wrap to form 6inch rounds about 1/8inch thick. Heat a dry non-stick pan or well-seasoned griddle pan over medium heat. Toast the gorditas, turning frequently, for 3 to 4 minutes per side or until speckled and golden on the outside and puffy. Set aside for up to 6 hours before finishing the dish.
- In a large, heavy saucepan or deep fat fryer, heat 2 inches of vegetable oil to 350 degrees. Deep fry the gorditas, in batches, until golden brown. When cool enough to handle, split open like pita bread and fill the pockets with either Carne Asada or Grilled Fish and White Bean fillings.
MASA TOT
Provided by Alton Brown
Categories side-dish
Time 47m
Yield approximately 3 dozen tots
Number Of Ingredients 8
Steps:
- *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup.
- Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
- Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.
MASA CORN CAKES WITH POACHED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- See how to poach eggs
- Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
- Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
- Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
- Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.
Tips and Conclusion
Following are some tips and the conclusion drawn from the provided recipes:
Tips:
- Use high-quality masa harina. This will ensure that your gorditas have a light, fluffy texture.
- Make sure the masa dough is well-hydrated. This will help to prevent the gorditas from cracking.
- Let the masa dough rest for at least 30 minutes before using it. This will allow the dough to develop flavor and become more pliable.
- Be careful not to overstuff the gorditas. If they are too full, they will be difficult to close and may burst open when they are cooked.
- Cook the gorditas in a hot skillet or griddle. This will help to create a crispy exterior and a tender interior.
- Serve the gorditas immediately with your favorite fillings and toppings.
Conclusion:
Gorditas are a delicious and versatile Mexican street food that can be filled with a variety of meats, vegetables, and sauces. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a fun and festive party appetizer, gorditas are a great option.
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