Nellie Gallardo - English

Versión Español

Ingredientes

1 Pound Ground Beef

1 Large Potato

2 Garlic Cloves

1/2 Onion

4 Cups of Maseca

2 Teaspoons Salt

4 Cups Water (or more if needed)

2 Tablespoons Evaporated Milk

2 Tablespoons Baking Powder

Munster Cheese

Step One

Peel the garlic and dice the onion into small pieces. Place them in a pot with a bit of water. Add the ground beef, stir, and wait for the water to come to a boil. Once it does, cover the pot and let it cook over low heat.

Step Two

Peel and cut a potato into small cubes, then add it to the meat. Sprinkle in a bit of salt and let it cook over low heat.

Step Three

“While the meat is cooking, let’s make the dough,” says Nellie as she moves around her kitchen, gathering the ingredients one by one. She walks with such grace and ease that it’s almost as if she were floating.

She takes out a large bowl and pours in the Maseca, baking powder, salt, and evaporated milk. “The evaporated milk keeps the oil from splattering when you fry them. I learned that back when I used to help at the Kermés,” Nellie says.

Step Four

Before starting to knead, Nellie remembers a special ingredient. She opens her fridge, takes out a container of red chile, and adds a couple of splashes to the dough. “This gives it color and makes them more tempting.”

She adds the water and begins to bring all the ingredients together. Nellie’s hands—like the rest of her when she moves through her kitchen—work with delicacy, precision, and tenderness. Watching her shape that dough between her hands, I realize I’m about to eat the best gorditas I’ve ever had.

“The dough talks to you. For example, this one… it’s a bit dry and needs more water,” Nellie says as she pours another splash of water into the dough until it reaches the perfect consistency.

“When it no longer sticks to your hand, that’s when it’s ready.”

She slips the dough into a plastic bag to keep it from drying out while she moves on to the next steps.

Step Five

Let the dough rest for a few minutes while the meat finishes cooking. To make the most of the time, Nellie grates the cheese and chops the lettuce and tomato.

I’ll also take a sweet, refreshing hibiscus water.

In the meantime, Nellie and I talk about our families. She tells me she has a son who lives in California, and that she sends him her stuffed chiles from El Paso every time someone goes to visit him.

I picture the joy on her son’s face when he receives that bag, opens it, breathes in the smell of the chiles, tastes them, and for a moment feels like his mother is hugging him. I also imagine Nellie’s own bittersweet joy as she makes those chiles for her son, packing them with all the love and care only a mother can give, waiting for him to call and say, “They were delicious, Mom.”

I still can’t believe how lucky I am to be sitting here in this kitchen, talking about life with Nellie while she works magic with her hands.

Step Six

It’s time to assemble the gorditas. Divide the dough into equal-sized balls and, one by one, flatten them with your hands, making sure the dough doesn’t crack. “Don’t flatten them too much, or they’ll break when you open them to add the filling,” Nellie warns.

Once they’re ready, fry them in a bit of oil until they turn golden on both sides.

Step Eight

Remove the gorditas from the oil and, using a knife, make a slit along the side. “I like to scoop out a little bit of the dough with the same knife so there’s room for more filling,” Nellie says—and I can’t argue with her logic.

Using a spoon, fill the gordita with the prepared meat and top it with lettuce, tomato, and cheese.

Nellie has also made a green jalapeño salsa that pairs beautifully with these gorditas. When I take the first bite, I know she was right—these are the best gorditas I will ever eat.