Tacos Chiwas’ signature gordita is the Deshebrada Roja. It’s the definition of comfort food: tender shredded beef and potatoes in a tangy Red Hatch Chile sauce tucked into a flour gordita with a scoop of refried beans.
Courtesy of Phoenix, Arizona’s Tacos Chiwas.
Add flour, salt and baking powder to a mixing bowl. Incorporate shortening and thoroughly for 5 minutes.
Once the shortening is combined, add water and milk slowly. You want the dough to be firm but soft and not sticky. Let dough rest for 10 minutes.
Portion dough out into 2.20-oz balls and refrigerate overnight.
Remove dough from fridge and hand-press dough flat.
Finish on the griddle over medium high heat, for about 1-2 minutes on both sides, flipping once.
Rehydrate chiles by boiling them for 5 minutes.
Blend chiles in a mixer with oregano, salt, cumin and water. Set aside.
Melt lard in stovetop pot. Once the lard melts, add chile sauce. Let simmer for 5 minutes.
Add shredded beef and potatoes. Simmer 10 minutes.
Slice open the Gordita and stuff with refried beans and Deshebrada Roja. Serve.