Gorditas de Picadillo (Stuffed Masa Cakes with Minced Beef)

Picadillo filling

• 1 medium Yellow onion
• 2 tbsp Vegetable oil
• 400 g Minced beef
• 2 cloves Garlic
• 2 tsp Ground cumin
• 3 medium Tomato, ripe
• 1 medium Russet potato
• 200 ml Water
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

Gorditas and serving

• 250 g Masa harina
• 300 ml Water, warm
• ¾ tsp Fine sea salt
• 1 tbsp Vegetable oil
• 120 g Shredded iceberg lettuce
• 120 g Mexican crema

1. Dice the onion, finely grate the garlic, and dice the tomatoes. Peel the potato and cut it into small cubes, about 1 cm, so it cooks quickly.
2. Heat 2 tbsp vegetable oil in a large frying pan over medium-high heat. Add the onion with a pinch of the salt and cook for 4 to 5 minutes until softened and lightly golden.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up, until browned and any liquid has evaporated. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
4. Add the tomatoes, potato, 200 ml water, remaining salt, and black pepper. Bring to a simmer, then cook for 15 to 18 minutes, stirring occasionally, until the potato is tender and the mixture is thick enough to mound on a spoon.
5. While the filling simmers, make the dough: in a mixing bowl, stir together the masa harina and salt. Pour in the warm water and mix until a soft dough forms; if it cracks, add a splash more water, and if it feels sticky, add a little more masa harina. Cover and rest for 5 minutes so the masa hydrates.
6. Divide the dough into 8 equal balls and flatten each into a disc about 1 cm thick. Heat a nonstick pan over medium heat and brush lightly with a little of the remaining vegetable oil. Cook the gorditas for 3 to 4 minutes per side until lightly browned with a few darker spots and they feel set.
7. Transfer the gorditas to a board and, while still warm, carefully split each one most of the way through to make a pocket. Spoon in the hot picadillo, then top with shredded iceberg lettuce and a dollop of mexican crema. Serve straight away.

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