Forget everything you thought you knew about gorditas. These aren't your grandma's simple corn cakes; we're talking tender, slow-cooked beef birria filling nestled within fluffy, slightly crispy masa pockets. This recipe delivers an explosion of rich, savory flavor in every bite, a perfect blend of traditional Mexican spices and modern convenience. Imagine the intoxicating aroma of simmering beef, infused with chiles, garlic, and warming spices, filling your kitchen. The depth of flavor is unparalleled, a true taste of authentic Mexican cuisine.
This incredible Beef Birria Gordita recipe utilizes a slow cooker for effortless preparation, allowing the beef to become incredibly tender and infused with flavor. Ready to experience the magic? Let's dive into the step-by-step instructions to create these unforgettable, melt-in-your-mouth delicacies.
Tools Needed
- Slow cooker
Ingredients
- Large onion
- Olive oil: 1 tablespoon
- Green onions: 2
- Garlic cloves: 6
- Jalapeno pepper: 1 (or 2 serranos for spicier)
- Chuck roast: 4 pounds
- Anaheim peppers (or hatch, pueblo): 4
- Mexican oregano: 1 1/2 tablespoons (or marjoram)
- Bay leaves: 5
- Cinnamon stick: 1/2
- Black pepper: 1/2 tablespoon
- Ground cumin: 1/2 tablespoon
- Chicken bouillon: 1 tablespoon
- Ground cloves: 1 teaspoon
- Water: 1 cup
- Iceberg lettuce
- Crema
- Salsa Roja
- Cotija cheese
Step-by-Step Instructions
Step 1. Prepare the Birria
- In a slow cooker, combine one large onion, 1 tablespoon of olive oil, two green onions, six garlic cloves, and your preferred level of chili pepper (jalapeno or serrano).
- Add four pounds of thawed chuck roast.
- Add four roasted Anaheim peppers (or other green peppers), 1 1/2 tablespoons of Mexican oregano (or marjoram), five bay leaves, half a cinnamon stick, 1/2 tablespoon of black pepper, 1/2 tablespoon of ground cumin, 1 tablespoon of chicken bouillon, and 1 teaspoon of ground cloves.
- Add one cup of water and mix well.
- Slow cook on low for eight hours.
Step 2. Shred the Beef
- Shred the cooked beef.
Step 3. Assemble the Gorditas
- Add shredded beef, iceberg lettuce, your favorite crema, salsa roja, and cotija cheese.
Read more: Keto Beef Sopes Recipe: Low-Carb Mexican Delight
Tips
- Ensure your chuck roast is fully thawed before cooking to prevent it from becoming tough.
- Use iceberg lettuce for its crucial crunch.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 25-35g
- Protein: 50-60g
FAQs
1. Can I use a different cut of beef for the birria?
While chuck roast is ideal for its tenderness, you can substitute with other cuts like brisket or short ribs. Just increase the cooking time as needed.
2. How do I store leftover birria gorditas?
Store leftover gorditas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.
3. Can I make the gordita dough ahead of time?
Yes! You can prepare the masa dough a day in advance and store it, covered, in the refrigerator. Let it come to room temperature before shaping and cooking.
These tender beef birria gorditas are a guaranteed crowd-pleaser, offering a delicious and satisfying meal that's surprisingly easy to make. From the rich, slow-cooked birria to the perfectly crisp gordita shells, every bite is a flavor explosion. So gather your ingredients, fire up your slow cooker, and prepare to be amazed by this incredible recipe!