{copy cat} Taco Bell Gorditas

To tell you the truth, I’ve never had an actual Taco Bell Gordita. There is just something about paying .79 cents for a meal that makes me question the quality of the meat. But when I came across this recipe and discovered that I could make one of their most popular menu items using fresh quality ingredients, then I knew I had to try it. And it did not disappoint. These flat bread tortillas are absolutely delicious with just the right amount of chewiness (totally a word), definitely not dry and tasteless like I imagine the fast food version would be. And I don’t actually have the best track record when it comes to home made tortillas, so the fact that I can make these and they turn out amazing every single time is saying alot! They are easy to make, but there is about a 2 hour rise/rest period for the dough, so just plan accordingly.

For the flat bread:
3 ¼ cups all-purpose flour
1 ¼ cups boiling water
1 ¼ teaspoons salt
1 teaspoon instant yeast
2 tablespoons vegetable oil

For the filling:
1 pound lean ground beef
1 packet taco seasoning
1 cup shredded cheese
1 cup shredded lettuce
1/2 cup sliced black olives
2 tomatoes, diced
1/2 cup sour cream
1/2 cup salsa
2 avocados, diced (or guacamole)
1 cup refried beans

Add 2 cups of the flour to a bowl and pour the boiling water over it. Stir until smooth and cover with saran wrap. Let sit for 30 minutes. In a separate bowl whisk together the remaining 1 and 1/4 cups of flour with the salt, yeast and oil. Add to the flour/water mixture after it’s done sitting and knead by hand 2 – 3 minutes on a lightly oiled surface. The dough should be a little sticky. Lightly grease a bowl, add the dough, cover with plastic wrap and let rise in a warm place 1 hour. Divide the dough into 9 equal pieces. Cover them and let rest for 30 minutes longer. Meanwhile, cook the ground beef with the taco seasoning according to the directions on the package and prepare toppings. Heat a skillet over medium heat. Roll each piece into a 7″- to 8″-circle (they should be thicker than a tortilla, so don’t roll too thin). Cook them in the dry skillet over high heat 1 – 2 minutes per side or until they are lightly browned and spotted. Use immediately or cover with seran wrap or foil to keep them from drying out. Fill the warm gorditas with taco meat and your choice of toppings.

*Source: Cinnamon Spice and Everything Nice

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