Preparation:
Fry beef and onion together. Season with salt and pepper, garlic salt, and chile powder. While meat is cooking, mix with hands all ingredients for shells. Pinch off small portion of dough and roll into 2-inch ball. With quick patting motion, flatten out to 1/2-inch thickness and about 3 inches in diameter. Fry in hot grease until golden brown, turning once. Drain. Make a slit through the middle; open slightly like a taco shell and stuff with meat mixture, lettuce, tomatoes and cheese. Serve with favorite chile or taco sauce.
"Gordita" means "little fat one." Beware these are very rich!! |
