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

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

Recipe courtesy Rick Bayless. From Mexico: One Plate at a Time, Scribner 2000.

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on September 17, 2012

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    I've made this recipe so many times, it's a regular menu item in our house. EVERY time I make it my husband raves about how good it is. I stick pretty much to the original recipe, except that during the last step of the meat mixture, I put the lid on and let it simmer until I'm done with the tortilla shells. I really think it keeps the meat moist and tender, and it also lets all the flavors come together better. I also add a bit of "this and that" whatever I have left over (such as corn, black beans, other types of peppers, etc. Also great with homemade guacamole. You just can't go wrong with this!

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  • on May 24, 2012

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    Only made the shredded beef but I loved it!! Served it with "arepas". So delicious. Time consuming but super easy to make. My boyfriend doesn't like onions, garlic, or jalapenos so I just threw them in whole (actually, i cut them all in half and took the seeds out of the jalapeno and then took the chunks out at the end. Really gave the food flavor without the "displeasing" texture.

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  • on January 07, 2012

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    Such an easy recipe to do in the crockpot for the shredded beef. I use regular tortillas and roll the beef up with cheese and cilantro. Quite tasty.

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  • on September 17, 2011

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    Chef Bayless is a thorough aficiando of Mexican Cuisine.We are the Fortunate Ones.To Only prep the Shredded Beef is just wrong.Chef Bayless has All ingredients ready and proceeds.Have two of the Best Cookery books Ever by Him.Please prepare according to recipe~Truly Wonderfull Flavours.Not for New Baker/Cook.More Intermediate Level or have help. fabulous Food.Look for Condiments to Complete Meal. Flan. Dips. Tamales.Manifico.

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  • on March 10, 2011

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    Rick Bayless is the bomb, any one thats wants to try any of his recipes should the spices used are so good. And the dishes are so easy to make.

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  • on November 22, 2010

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    I only used the recipe for the shredded beef, which I used on beef tostadas. This beef was so delicious and tender... it was exactly what I was looking for. There was a little bit left over which I re-heated and ate the next day. Unbelievably tasty!

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  • on June 22, 2005

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    Outstanding! A real crowd pleaser!

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  • on May 12, 2005

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    This dish was served at our "Cooking Club" last night and it was one of the best of the evening! Instead of making gorditas, we ate the meat mixture on flour tortillas and it was delicious! I look forward to making this for my husband next week!

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  • on August 24, 2004

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    Even though the recipe itself looks time-consuming, this actually can be converted to quick weeknight cooking by making the shredded meat in the crockpot. I threw the chuck steak, onions, and garlic in the crockpot on a 10-hour setting and made the salsa in the morning and threw the whole pot in the fridge. When I got home, I just drained and shredded the meat, tossed in the salsa, and fried up some ready-to-cook gorditas from the grocery. I'd love to make my own, but that would take more time than I generally have. Throw on some chopped cilantro, and it's a new family favorite.

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