How to Make Beef and Potato Gorditas
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- čas přidán 5. 07. 2024
- We visited Las Cruces, New Mexico, to learn the secrets to these chubby little snacks.
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I love ATK. And I love Gorditas. Born and raised in Las Cruces, I’m beaming from ear to ear.
Mine dear departed mom and abuela use to make these for us with ground beef and different stuffing such as shrimp! Good memories.
Mmmm, that sounds GOOD with the shrimp.
[and, condolences for two important women]
Use a dry erase marker inside the pie plate to mark your circle. Works like a charm and it wipes right off. You can do this for anything you want the same size.
I love when the recipes are inspired by a specific restaurant. It lends a lot of authenticity and context !
The addition of cheese adds a little fat to the dough, but traditionally in Mexico it is more common to add pork lard or beef tallow to the dough. This is necessary to keep the dough moist and soft on the inside.
Brian has done some amazing recipes. He’s always so enthusiastic, and is such a good teacher.
I think he has to be because he doesn't develop all the recipes from his road trips when he get back to the test kitchen. This recipe was from his former colleague Cecelia Jenkins using an existing picadillo that I think was developed by Cook's Country Executive Editor and fellow CCTV cast member Morgan Bolling several years ago.
I'd love to make these with shredded beef, queso fresco and fresh onion 😍
Consider pickled red onions
Wow. Imagine watching this and hearing and seeing Las Cruces where I live. Sorry I missed you. Nice job. Love me some Gorditas.
I grew up in Las Cruces and love Saenz gorditas. Every time I go back home to visit Sanez is always a number 1 stop for me. It is truly an art form to make gorditas.
I love all of Brian's takes from traveling.
Of what everyone makes but weirdly it seems Brian always tugs at my heartstrings and truly my stomach man he knows the best stuff to make and this is amazing
I can't wait to try making these! They look scrumptious!
These definitely aren't Taco Bell Gorditas! LOL
Hi from Arizona, every time we go to Las Cruces we always go there for gortitas, it's the best, since Arizona doesn't have any at all
Wow! Thank you for sharing this! I think I will be trying this!
Saw the video and had to visit Gorditas Saenz before attempting the recipe. Will make 🎉 Hopefully mine will come out as well. Have eaten gorditas in Mexico and here in the USA.
Looks very good, however, I would add oregano and hot New Mexican red chile powder to the meat mixture. Also, for an extra kick, add some chopped pickled jalapenos and juice from the can.
Thank you Brian for this recipe. Been looking for a good recipe with video to go with it. This IS outstanding! I too dont measure when i cook😅
Never heard of these, but they look (and sound) delicious.
I’m from Las Cruces! There’s no better place on earth for gorditas! I’ve missed them a lot. I’ll be trying this out this weekend.
I much appreciate the dough and how crunchy they are, perfect.. That stuffing is white washed AF though :P. I suppose thats the point though! Stuff and fill with whatever you like!
Las Crucan here. You done good!!
Wow that looks yum yum😋 l will try the recipe..Thank you..
😋😋🤤🤤🤤🤤👏🏿👏🏿👏🏿 now I GOTTA make em.... and yeah I could see chicken or shrimp going in those pockets too! 😋 sooo many possibilities
❤❤❤, just put more water to the dough and is going to be more soft and tasty:)😊
I guess it depends of what region of Mexico your from, grandma never add cheese to the Maza, she would put water, salt and baking powder.
Does the baking powder make them extra fluffy.
I would say that a lot of places in Las Cruces don't put cheese in their gorditas either.
Love to watch your videos!
I made these. They came out heavy and greasy, and there wasn't enough filing for 12. I wouldn't make them again--though I would use the filing for a breakfast burrito. I thank you for the experience of trying something different. You did a great job in your presentation!
I might make the 3 hour drive to Las Cruces to try the original! Thanks for highlighting something from New Mexico!
worth it. not sure if they still do it but the used to have bogo from 2pm-4pm
So delightful seeing a food that is usually considered so Regional on here. If you've never had gordita, please make them. It is one of the most delicious things
I live in Blue Island, Illinois, across from three Mexican restaurants. There is another just down the street, and yet more down from there! My favorite sandwich is the Hawaiiana Torta on bolsa bread!!😄😄😄
Burbank, IL here. I never heard of a Hawaiiana Torta and I am Mexican. What kind of ingredients are in those? Also I think you mean bolillo bread but most tortas are made with telera bread. Bolillos are smaller and more like french bread, crunchy on the outside and soft on the inside. Teleras are soft all around and bigger. May I suggest you go to a Mexican grocery store on a Sunday and try some chicharron. Basically that is pork rinds but get the one with a layer of meat attached. You will thank me later.
@@evelyntobias8081 I live right across the street from one. And yep, you are right on the breads!! I am a such a weda! ( which I probably spelled wrong!) The sandwhich is Milanesa breaded thin steak with tomato, pineapple, avocado, lettuce, sour cream, no cilantro, but man is it good. The restaurant is Pollo Locuas in Blue Island. It's mostly Jalisco area food. Everything is good. Papas Mexicanas are french fries with tomato and onion and I think green bell peppers, I'm not sure. They have gaming too. Come try it!!
@@deniseharrell1591 okay so it's a milanesa torta but with pineapple added to it. Sounds good. And you can spell weda "Guera" or "Wera" too. LOL. If I am ever in that neck of the woods, I will definitely check it out.
Those are some big ol gorditas. Usually mine are much thinner. I’ll try this style sometime this week
Definitely gonna try this!
Yum! Will make those asap.
Interesting, I'm from the general area where these are from and I've never seen the shredded cheese added into the dough. It might be something to consider next time.
because it’s not traditional lol
They made picadillo between two sopes, not really gorditas. I'd still eat them though, they looked good.
@@ogarza3 those gorditas are made here in the US and they are most likely regional. When I got married to a guy from SLP, they call their stuff all different from what I was used to.
Would these work without the cheese?
Of course.
I've found the cheese flavor gets kind of lost in that dough. Better stuffed inside.
THAT is the picadillo I grew up having lots of.
Growing up in East Side San Jose in the early '60s my father would get up early to make Gorditos to take to work and they were NEVER fried.
Always onion first unless there is bacon then bacon first.
I can hear my abuelita scream from her grave. CUMINNNN and FLOUR in picadillo? NO CHIPOTLE? You want to start WW3?
I bet they are amazing...YUM
Just made these tonight
(but with regular taco meat)
They turned out bomb,
kinda like deep-fried tamales
I’m so happy you made them! They are a regional favorite, and I love them!
I add a T of baking powder so they puff up. Yours look delicious.
Finally! Authentic gordita's. Muchos gracias. Definitely making these.
Buenos tardes amigos.
I fell in love with these when I first had them in North Central Mexico (Coahuila, Torreon, Monterrey). They were my favorite breakfast dish. That and Mexican coke. (Couldn't handle the instant coffee. Too much of a coffee snob)
Taco Bell is the only place I've had these, OR, heard of these. Until now. Thanks.
Looks good! Made me say hmmm out loud 🤣.
I like how you used the hot sauce that was rated the worst by your taste testers
?? That looks like Cholula. You might be able to claim it was the least favourite of the ones they recommend if you go by the assumption that of the five hot sauces they did recommend it was the fifth one on the list. But considering they also ranked hot sauces in the same tasting as "recommended with reservations" and "not recommended", Cholula could hardly be called the "worst".
@@sandrah7512 Well, it was just funny that she was eating it on this Gordita when here (czcams.com/video/XOm4yvIG32c/video.html) she described it as "watery, vinegary, sharp, acidic, cheap, awful, lighter fluid"
@@socketman But that's not the actual taste test, that's their "taste test" for TV (and CZcams). Jack selects the sauces he wants for the segment which typically includes the favourite of the testers plus a couple of others - sometimes the runner up, maybe the least favourite. In this case he went for the "winner", the one "not recommended" and another of the recommended sauces. The personal tastes of the hosts mostly, but not always line up with the actual tasting panel. But yeah, Julia got owned on that segment. Not sure if she still buys the Choula after that but on one of the episodes of "Julia at Home" she produced a couple other hot sauces for one of the recipes.
@@sandrah7512 yes it does look like Cholula. I love it on my french fries. So good!
On one of their tv tests, Julia ripped it apart, saying it tasted like nail polish remover. Then when the brand was revealed to be Cholula, she said that's the kind I have at home. Go figure.
Does this, then, have something of a cornmeal product's flavor, because I love corn muffins and corn tortillas and cornbread?
I love cornmeal anything too, but masa dough is a really different flavor. Ready-made corn tortillas don't taste a anything like fresh corn tortillas made from masa harina dough.
@@virginiaf.5764 Yes, but as I recall from when I had recipes using masa harina in the southwest, it does have a corn flavor, though it is not as strong. So, I am guessing that is true of these as well? Delicate corn notes are just fine. Pretty much anything corn pleases me. Thanks. I'm going to try making these.
Would the dough crack less if it had a bit more water in it?
❤❤❤
0:49
Mmwahhhhhhhhhh
I want to know what happened that had them cracking up at 1:57. Just the snippets of people cracking up on this channel make me feel like we need BTS footage or outtakes.
Not sure about 1:57, but there was an outtake from around 4:29 that appears on a Cook's Country teaser video announcing the premier of their 15th season on PBS last fall. In the outtake, Julia takes one of the glass plates and say "Oh that makes sense 'cause you can see through it." And Bryan looks at her, disappointed and says, "That was my line! I was about to *drop* that piece of knowledge on you!" He also at one point refers to the cheese as "Colby Jack Bishop". They do seem to have a lot of fun. Other outtakes from the video include Ashley and Bridget continuing on with the Wisconsin Butter Burger recipe after their "toasted" hamburger buns emerge from the oven burnt to a crisp and Ashley getting squirted in the face while breaking down a lobster. I think there was still a bit of lobster on her eyelid in the finished segment. 😅
Those look absolutely delicious! I believe that any of us making these for the first time will possibly have some trouble with the 'flour' part. Also, my very favorite cheese! 😁 🧀
(Definitely NOT anything like T.B. type)
🔥🔥🔥🔥🔥🔥🔥
I really want to try making these. I’ve been looking for an excuse to buy a bag of masa.
We get these every time we visit Las Cruces. You can't find them anywhere else.
So yummy 💚
Can you make it ahead of time
I'm going to make this. It's also something I can eat.
mr crispy strikes again
I want to go to there
Hi ATK
Salutations from California 😋
I didn't realize how simple they were to make.
They're a lot of work though.
I'm wondering why he's showing to use a clear pie plate to flatten out the Gordita so you can see it while forming as opposed to just using a rolling pin or your hands to simply flatten it out to the right size? He didn't explain why he chose to do it that way. Is it because you don't want to "handle" the dough too much which would maybe toughen the dough?
Masa doesn't have any gluten, so they don't toughen up when being mixed. the main concern is water evaporating while being exposed to air. also, you can't really roll them out with a pin like flour tortillas, so using a pie plate, something similar, or your hands is the way to go.
This was something they've done for other recipes in lieu of a tortilla press which not every home cook is going to have. The clear glass allows you to press the dough evenly out to the desired diameter. A glass plate is also apparently the tool of choice for Virginia Guerra, owner of Saenz Gorditas (where Bryan visited) after her favourite press broke.
A little video of the actual process in the restaurant would have been nice !
Mexican food ❤
Looks really delicious, but could you please add international units for the rest of us outside Liberia, Myanmar and the US? You have wonderful tips and recipes, but quarts, inches, and different ounces are simply gibberish for the rest of us... 😕
Get a conversion chart like other people do for gibberish like litres, grams and centimeters.
I think it's easier to press and shape them by hand. That dough is so easy to work with. I put raisins and green olives in picadillo.
So basically an empanada?
No, empanadas aren't made with masa harina. Also empanadas are completely closed. These have a slit to fill up with the filling.
Expert: Doesn't measure
Pro: measures by volume
Pedants: "omg where's my scale it has to be measured to the exact gram"
😋
I thought they didn’t like Chalula.
Hum...need to be spicy..
You can make gorditas by feeding them beef and potatoes.
When he was making the picadillo I was literally screaming Where’s the Raisins and the peas?😂
No!!! You don’t put raisins and peas in this!
I have been making picadillo forever and me and my mom never put raisins or peas. Matter of fact I have never seen anyone put that in their recipes.
@@evelyntobias8081 my Mexican grandmothers always put potatoes carrots peas raisins and pimento stuffed olives that’s how I grew up eating picadillo that’s why but yes I know others do thing’s different
My mom didn't add cheese, she added bacon to the masa. No filling needed. She's been gone a long time, still make them.
Harina AAAAAAHHHH-reenah the H is silent, darn it! Only Daniel gets it right!
Fifteenth 👊🏻💪🏻
NO, NO, se usa salsa hecha de tomate, o jitomate, con chile de su elección todo fresco, queso cotija o fresco, sin jitomatw picado y con crema agria
🤔
It is pronounced Masa Arina, the H is silent (mostly) in the Spanish language.
Sorry but yours did not fluff up & its not how they should be....😅
My Mexican Grandmother would be yelling at this Guy and the way he's doing this recipe, the ingredients might be the same but the method is SOOOOO Wrong ‼️
I loves me some BRIAN!❤ 👄 😘
Please don't say Jarina, the H is silent on Harina 😊
his mic is busted, so much white noise
"You'll be hearing from our lawyers." - Taco Bell
Once again they've taken a Mexican recipe and reduced it to a hamburger with cumin.
beef and potato? do you mean picadillo
Exactly!
Commented before/without watching?
That's what he said
To be fair, he calls it that throughout the segment.
@@MonkeyMonkeyJoeJoe nope it's the title of the video
You did put cumin in the picadillo, then flour and water, and you lost me. Then added cheese to the dough, and, no, no, no. That's a us adapted recipe. Not quite good. Soto guys. Always adding cumin and yellow cheese and messing up Mexican dishes with that.. No, no, no.
As much as I love ATK???❤️ I'd just prefer that EVERYONE posting videos would actually use a measurement versus "1 chopped tomato" "onion", whatever. Because of the vast DIFFERENCES in the sizes of ALL those veg!!🙌 Just saying!! And I'm NOT even a recipe follower/measurer!! 😂 But more so for the young, just starting "cooks"!!👌😁(I've ALWAYS BEEN the Rachel Ray type when it comes to cooking myself!! BEFORE she even showed UP on the cooking scene!!🙌😂👌) Just figured ATK WOULD be way MORE "accurate". Even though it really DOESN'T matter!! Your kitchen, your rules, decisions and methods!!🙌😁👍❤️
Adult baby food, no thank you.
Add some spices, not just hot sauce.
Similar to our Corn Pockets, which is made with a thick cornbread batter that has nibblet corn and pepper cheese, then stuffed with amazingly flavorful and well seasoned meat and beautifully browned and well seasoned potatoes.
We've been making these Corn Pockets since I can remember back in the early 70s and those old people had been making them for decades and decades before that to feed farm workers and kids in the summer, way before the mexicraze ever came to America.
Deep fried. Yucka
This guy is not a good cook.
What makes you say that?
What makes you think that? I think he is an excellent cook from what I see. Do you cook? If not, then best to hold your tongue.
If he weren't a good cook, he wouldn't be featured on a top, award winning site.
Jealous much?
You are looking for attention aren't you?
Bryan Roof, one of Cook's Illustrated/ATK/Cook's Country's prolific recipe developers and responsible for several of the recipes featured on ATK's 20th Anniversary Top 20 Recipes? Yeah, he sucks… 🙃🤦🏼♀
if you are going to make gorditas, keep them authentic by using actual mexican cheese instead of that nasty yellow cheese...
Or just do whatever takes your fancy.
@@Jacob-Vivimord you probably call taco bell "authentic " huh?
@@vmlenigma No, I just don't care. I'll eat what tastes good. I can appreciate the history and authenticity of recipes. But not everything needs to be made to exacting, mythical specifications for the sake of it.
Corn pita stuffed by potatoes 🥔, cheese in the dough of the pita 🥙 and into the pita and deep frying - all that doesn't look particularly interesting.
White beans instead of beef will give much smarter food.
pita? it's an arepa.
@@imfiveone7158 so what? Wheat - carbohydrate, corn - carbohydrate. And potatoes - carbohydrate. Carbohydrate stuffed by carbohydrate don't look something smart.