Best 6 Corn Masa Pockets With Classic Shredded Beef Gorditas Con Carne Deshebrada Recipes

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Embark on a culinary journey to explore the delectable flavors of "corn masa pockets with classic shredded beef gorditas con carne deshebrada." This tantalizing dish, a symphony of authentic Mexican cuisine, promises an explosion of flavors and textures that will leave your taste buds craving for more. With its crispy corn masa pockets enveloping tender and savory shredded beef, complemented by a symphony of fresh ingredients and authentic spices, this recipe promises a fiesta of flavors that will transport you to the heart of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

MASA CORN CAKES WITH POACHED EGGS



Masa Corn Cakes with Poached Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt
2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

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.

GORDITAS ROJAS DESHEBRADAS



Gorditas Rojas Deshebradas image

Provided by Food Network

Categories     main-dish

Time 9h

Yield 15 to 20 gorditas

Number Of Ingredients 15

8 cups dried red hatch chiles
2 tablespoons dried oregano
2 teaspoons ground cumin
2 tablespoons water
Salt
1 cup lard
1 pound beef, cooked, shredded
8 cups peeled and diced potatoes, cooked
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons salt
2.2 ounces shortening
5 cups warm water
1 cup milk
Refried beans, for serving

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



Gorditas image

Gorditas are similar to pita pockets but much heartier! Can be stuffed with just about anything! I make them with a mixture of corn masa mix and all-purpose flour.

Provided by Diana CakeLady Rangel

Categories     Bread

Time 1h30m

Yield 6

Number Of Ingredients 6

1 cup masa harina (instant corn masa mix)
1 cup all-purpose flour
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 cup oil for frying

Steps:

  • In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
  • Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
  • Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
  • Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 30.4 g, Fat 6.7 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 390.1 mg, Sugar 0.1 g

BEEF COCKTAIL FRANKS ENROBED IN MASA HARINA



Beef Cocktail Franks Enrobed in Masa Harina image

Provided by Evette Rodriguez

Categories     appetizer

Time 1h25m

Yield 24 pieces

Number Of Ingredients 4

2 cups masa harina
1/4 teaspoon salt
1 cup warm water
24 beef cocktail franks

Steps:

  • In a bowl combine the masa harina and salt slowly adding the water until the dough can be rolled into a ball. Knead the dough on a floured surface for 5 minutes or until smooth. Wrap the dough in plastic wrap and allow to rest for 1 hour.
  • Separate the dough into 24 equal pieces rolling them into little balls. Using a rolling pin roll out the dough so that it is about 1/2-inch thick. Place a cocktail frank on the edge of the dough and roll up tucking the ends underneath the frank. Repeat the process until you've used up all of the dough and franks.
  • Preheat the oven to 350 degrees F. Place franks on a sheet pan and bake for 15 to 20 minutes or until golden brown.
  • Serve with a side of spicy mustard.
  • Cook's note: Masa harina is found in the Latin food section of your grocery store. The cocktail franks can be frozen for up to 3 months.

CORN MASA POCKETS WITH CLASSIC SHREDDED BEEF: GORDITAS CON CARNE DESHEBRADA



Corn Masa Pockets with Classic Shredded Beef: Gorditas con Carne Deshebrada image

Provided by Food Network

Time 3h2m

Yield 10 filled pockets, serving 10

Number Of Ingredients 12

1 1/4 pounds boneless beef chuck steak, cut into 4 pieces
3 small white onions, diced
4 garlic cloves, peeled and finely chopped
1 tablespoon vegetable oil, plus oil to a depth of 1/2-inch for frying
1 (28-ounce) can good-quality whole tomatoes in juice, drained and chopped or 2 cups chopped ripe tomatoes
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
Salt
1 pound (2 cups) fresh, smooth-ground corn masa for tortillas or 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
1/3 cup all-purpose flour
1 scant teaspoon baking power
About 1/3 cup grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
About 1/3 cup chopped fresh cilantro, for garnish

Steps:

  • The Shredded beef filling: In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks ? don't worry that there are bits of onion and garlic mixed with the meat.
  • Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside.
  • Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick). You've now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner.
  • Finishing the gorditas: When you're ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready.
  • In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total. When they're ready, most will have puffed up a little, like pita bread. Drain on paper towels.
  • Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.
  • Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy.

SHREDDED BEEF TACOS CARNE DESHEBRADA RECIPE - (4.2/5)



Shredded Beef Tacos Carne Deshebrada Recipe - (4.2/5) image

Provided by dunn1412

Number Of Ingredients 28

BEEF:
1 1/2 cups beer
1/2 cup cider vinegar
2 ounces dried ancho chiles (4 to 6 chiles) stemmed, seeded, and torn into 1-inch pieces
2 tablespoons tomato paste
6 cloves garlic, lightly crushed
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and pepper, to taste
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 large onion, sliced into 1/2-inch-thick rounds
3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
CABBAGE CARROT SLAW:
1 cup cider vinegar
1/2 cup water
1 teaspoon sugar
1 1/2 teaspoons salt
1/2 head green cabbage, cored and sliced thin, about 6 cups
1 onion, sliced thin
1 large carrot, peeled and shredded
1 jalapeño chile, stemmed, seeded, and minced
1 teaspoon dried oregano
1 cup fresh cilantro, chopped
18 (6-inch) corn tortillas, warmed
4 ounces queso fresco, crumbled, about 1 cup
Lime wedges for serving

Steps:

  • Position your oven rack to the lower-middle position and heat the oven to 325°F. Meanwhile while the oven heats, combine the beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 teaspoons salt, 1/2 teaspoon pepper, cloves and cinnamon in a Dutch oven. Arrange the onion rounds in a single layer on bottom of the pot. Place the beef on top of onion rounds, in a single layer. Cover and cook until the meat is well browned and tender, 2 1/2 to 3 hours. While your beef mixture is cooking whisk the vinegar, water, sugar and salt in a large mixing bowl until the sugar is dissolved. Add the cabbage, onion, carrot, jalapeño, and oregano and toss to combine. Cover and then refrigerate for at least 1 hour or up to 24 hours. Drain this slaw mixture and stir in the cilantro right before serving. Using a slotted spoon, transfer your beef mixture to a large bowl, cover loosely with aluminum foil, and set aside. Strain the meat mixture's left over liquid through a fine-mesh strainer into a 2-cup liquid measuring cup (mind to not wash the pot). Discard the onion rounds and the bay leaves. Transfer the remaining solids to a blender. Let the strained liquid settle for 5 minutes, then skim any fat off surface. Add the water as needed to equal 1 cup. Pour this liquid in blender with reserved solids and blend until smooth, about 2 minutes. Transfer sauce to the now-empty pot. Using two forks, shed beef into bite-size pieces. Bring the sauce to simmer over medium heat. Add the shredded beef and stir and coat. Season with salt to taste. (Can be refrigerated for up to 2 days; gently reheat before serving.) Spool small amounts of the beef mixture into each warm tortilla and serve, provide plenty of slaw, queso fresco and lime wedges separately.

Tips:

  • Use fresh masa harina: Fresh masa harina will produce a more flavorful and tender gordita.
  • Proof the yeast: Proofing the yeast ensures that it is active and will help the gorditas rise properly.
  • Knead the dough well: Kneading the dough well will develop the gluten and make the gorditas more pliable.
  • Let the dough rest: Letting the dough rest will allow it to rise and become easier to work with.
  • Cook the gorditas over medium heat: Cooking the gorditas over medium heat will prevent them from burning.
  • Fill the gorditas with your favorite fillings: Gorditas can be filled with a variety of fillings, such as shredded beef, chicken, pork, or vegetables.
  • Serve the gorditas with your favorite toppings: Gorditas can be served with a variety of toppings, such as salsa, guacamole, sour cream, or cheese.

Conclusion:

Gorditas are a delicious and versatile Mexican dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of fillings. With these tips, you can make perfect gorditas every time.

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