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Directions
To Prepare Shredded Beef:
If using oven instead of crockpot, preheat to 350º F.
Place 5
to 6 pounds of roast beef in a Dutch oven or crockpot. In a bowl mix together dry soup, black
pepper and concentrated beef soup base. Pour soup base mixture over roast beef. Add
water to cover half the roast beef (omit water, if using a crockpot).
Oven bake a minimum of
4 hours, or for a crockpot, set temperature on high for 20 minutes, then cook on low 8 to 10 hours.
Meat is finished cooking when it pulls apart easily.
Allow meat to cool, then shred. Skim
any excess fat off of remaining juices. Place meat into juices and reheat for serving.
For
beef dipping sauce, use condensed beef consommé. Add water, prepare according to can instructions
and serve hot.
To Prepare Gordita:
Put approximately 1/2 inch of oil in large heavy
skillet. Heat on medium setting.
Place pre-made and pre-baked gordita in oil to brown each
side, turning once with a spatula. Cook each side for 1 to 2 minutes until golden brown so they
will be crispy when finished (for less fat, cook the gordita by lightly coating the pan with a
cooking spray or oil; this will produce a less crispy result). Remove gorditas with spatula
and place on a cooling rack or a paper towel to absorb excess oil
When cool enough to handle,
split each gordita with a knife to open a pocket in the gordita for the filling.
Fill the
gordita with the prepared beef.
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