Homemade gorditas stuffed with seasoned taco meat and topped with cheddar cheese, black olives, shredded lettuce and diced tomatoes.
What’s a gordita. . . you might be asking yourself? A soft flatbread taco. Taco Bell made them famous but I’d be the biggest liar in the world if I said I ever had one of theirs.
One of my steadfast life rules is if I want fast food I have to make it myself.
They cook up fast in a skillet and are best eaten warm. They’re thicker than flour tortillas and kind of, sort of, like a pita. Only better. Especially when stuffed to the nines with your favorite taco fixin’s.
I satisfied my intense cravings for tacos without breaking any rules. It might even be time for a new one.
Like every single taco I ever make again must be on soft, hot-from-the-griddle gordita flatbreads. I can live with that.
- 3 + ¼ cups all-purpose flour (like King Arthur)
- 1 + ¼ cups boiling water
- 1 + ¼ teaspoons salt
- 1 teaspoon instant yeast
- 2 tablespoons vegetable oil
- 1 pound lean ground beef
- 1 packet msg-free taco seasoning or 2 - 3 tablespoons homemade taco seasoning
- 2 cups shredded extra sharp cheddar cheese
- shredded iceberg lettuce
- sliced black olives
- diced tomatoes
- sour cream
- avocado or guacamole
- Add 2 cups of the flour to a bowl and pour the boiling water over it. Stir until smooth and cover with saran wrap. Let sit for 30 minutes.
- In a separate bowl whisk together the remaining 1 and ¼ cups of flour with the salt and yeast. Add the oil but don't worry about mixing it in.
- Add this to the flour and knead by hand 2 - 3 minutes on a lightly oiled surface. Alternately you can use a stand mixer or bread machine for 2 - 3 minutes. The dough should be a little sticky - if it's too sticky knead in a little bit of flour.
- Lightly grease a bowl, add the dough, cover with plastic wrap and let rise in a warm place 1 hour.
- Then divide the dough into 8 pieces about 3 ounces each. Cover them and let rest for 15 to 30 minutes longer.
- Heat a cast iron skillet or griddle over medium heat. Roll each piece into a 7"- to 8"-circle or pat them out by hand.
- Cook them in the dry skillet 1 - 2 minutes per side or until they are spotted with brown spots. If you find them sticking lightly grease the pan with oil and adjust the heat as needed if they're browning too quickly or not quickly enough. You can keep them warm in a very low oven on a baking sheet. Cover with foil to keep them from drying out.
- Cook the ground beef with the taco seasoning according to the directions on the package.
- Fill the warm gorditas with taco meat and your choice of fixin's.
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