Entree: Mexico – Coahuila, Northern Mexico – Gorditas de Nata Coahuilenses (Cream-Enriched Gorditas)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Additional 10 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) beef chuck roast, boneless, trimmed
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 dried guajillo or ancho chiles, stemmed and seeded
- 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) beef broth
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 3 cups (360 g) masa harina (for tortillas)
- 1 tsp (6 g) fine salt
- 3 tbsp (45 ml) lard or vegetable shortening
- 1 cup (240 ml) nata (Mexican clotted cream) or heavy cream
- 3/4 cup (180 ml) warm water, plus more if needed
- 1/2 cup (120 g) refried pinto beans (homemade or canned)
- 2 medium poblano chiles, roasted, peeled, and sliced
- 6 oz (170 g) queso fresco, crumbled
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 cup (240 ml) salsa roja or salsa verde, warmed
- Vegetable oil for shallow frying (about 1/2 in / 1.3 cm in skillet)
- Lime wedges, for serving
- Optional: pickled red onion, radish slices, or shredded lettuce for topping

Instructions

Short Description:
Thick, hand-formed corn gorditas made with masa dough enriched with nata (cream) and filled with tender shredded beef, refried beans, roasted poblano, queso fresco and bright toppings for a complete main-course meal.

Regional Notes:
These Coahuila-style gorditas use nata (Mexican clotted cream or heavy cream) in the masa for a richer, tender crumb and slightly sweet dairy note typical of northern preparations. Unlike simpler street gorditas, the Coahuila variation emphasizes a creamy enriched dough and hearty carne deshebrada (shredded beef) fillings suited to the region's robust tastes.

1. Prepare the shredded beef (carne deshebrada): Toast the dried chiles briefly in a dry skillet until fragrant, then soak them in 1/2 cup (120 ml) hot water for 15 minutes. Drain, reserve soaking liquid. In a heavy pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the beef on all sides, about 4–5 minutes per side. Remove beef and set aside.
2. In the same pot, add chopped onion and cook until translucent, 4–5 minutes. Add garlic and cook 30 seconds. Stir in crushed tomatoes, reserved chile soaking liquid, 1 cup (240 ml) beef broth, cumin, oregano, bay leaves, and return the beef to the pot. Add salt and pepper to taste. Bring to a simmer, cover, and braise until beef is fork-tender, about 1.5–2 hours.
3. When beef is tender, remove it to a cutting board and shred with two forks. Skim excess fat from the braising liquid and simmer the liquid uncovered 8–10 minutes to concentrate flavors. Return shredded beef to the pot and toss in the reduced sauce, adjust seasoning. Keep warm.
4. While beef cooks, make the nata masa dough: in a large bowl combine 3 cups (360 g) masa harina and 1 tsp (6 g) salt. Cut in 3 tbsp (45 ml) lard with your fingers or a pastry cutter until evenly distributed. Mix in 1 cup (240 ml) nata (or heavy cream). Add 3/4 cup (180 ml) warm water and knead until a soft, cohesive, slightly springy dough forms; it should not be sticky. If dough feels dry, add water 1 tbsp (15 ml) at a time; if too sticky, add a little masa harina. Let rest covered 10 minutes.
5. Portion the dough into 8 equal balls (about golf-ball sized). Flatten each ball between plastic (or in a tortilla press lined with plastic) to a disk about 4–5 inches (10–13 cm) wide and roughly 1/3–1/2 inch (8–12 mm) thick.
6. Cook the gorditas: heat a heavy skillet or comal over medium heat. Add a thin film of vegetable oil, about enough to cover the surface (or 1/8–1/4 in / 3–6 mm). Cook each gordita 3–4 minutes per side until golden-brown spots appear and surface feels set. Transfer to a paper towel-lined tray. Alternatively, for a crisper exterior, shallow-fry each cooked gordita in 1/2 in (1.3 cm) hot oil 30–45 seconds per side, then drain.
7. Create the pocket: while still warm, slice each gordita almost through the side with a small knife to form a pocket (or split carefully with a fork and spoon). Spread about 1 tbsp (15 g) refried beans into the bottom of each pocket.
8. Stuff and assemble: fill each gordita with 2–3 oz (55–85 g) shredded beef (adjust so each person gets a generous portion), a few strips of roasted poblano, a sprinkle of crumbled queso fresco, a drizzle of Mexican crema, salsa, and chopped cilantro. Add pickled onion, radish or shredded lettuce if using, and serve with lime wedges.
9. To serve as an entree for 4: plate two stuffed gorditas per person with extra salsa and crema on the side. Leftover beef keeps refrigerated up to 3 days; reheat gently with a splash of broth.