Easiest Way to Make Bistec Encebollado Mexicano

Gorditas Mexicanas

What's called b istec in the mexican markets is typically thinly cut from the round, meaning it can be seared quickly and then chopped.

Recipe Summary Gorditas Mexicanas

I grew up eating this delicious "antojitos Mexicanos" you can make out of beef or chicken following the same instructions. Hope you enjoy this!

Ingredients | Bistec Encebollado Mexicano

2 cups water

1 pound chicken thighs and drumsticks

2 tablespoons chicken bouillon granules

½ onion

1 clove garlic

2 cups instant corn masa flour (such as Maseca®)

1 ¼ cups water, or more as needed

1 teaspoon salt

½ cup oil for frying, or as needed

1 (15 ounce) can black beans (such as Goya®)

½ head lettuce, finely chopped

1 large tomato, diced

1 large avocado, sliced

8 ounces grated cotija cheese

1 cup sour cream, or as needed

Directions

Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.

Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).

Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.

Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.

Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.

Pour beans into a small saucepan and warm over medium heat.

Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.

Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.

You can use mayonnaise in place of sour cream, if you prefer.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Bistec Encebollado Mexicano

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings

TAG : Gorditas Mexicanas

World Cuisine Recipes, Latin American, Mexican,