Mexican beef gorditas | Crispy homemade street food

Heat 20 ml of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Then add the crushed garlic and cook for another minute until fragrant.

Add 500 g of minced beef to the pan. Break up the meat thoroughly with a wooden spoon and fry over high heat for 6–8 minutes until browned on all sides. Season with 5 g of ground cumin, 5 g of smoked paprika, 5 g of fine salt, and 3 g of ground black pepper.

Pour in 200 g of strained canned tomatoes, mix thoroughly, then reduce heat to low. Cover and simmer for 12–15 minutes until you get a thick, juicy ragout suitable for filling. Once ready, remove from heat and keep warm.