Tony R
TVWBB 1-Star Olympian
This a dish my aunt would make for us a few years ago. My aunt Juanita called them Gorditas but they are like little tostadas. I found out that different regions in Mexico they call their food what they want. 
We start with a chuck roast seasoned with Emirls southwest seasoning.
Smoked with orange wood and treated it like if I was doing a PSB.
When I taught it got to 160 it went on a bed of onions and beer.
Total cook time around 6 hours. It was done when I was able to shred easily.
Then you fry little tortillas and dip them in enchilada sauce and set them to the side. Fry what ever amount you want.
Then fry them again. No need to dip in the enchilada sauce again.
Some action shots...
Plated with cabbage and queso cotija. It must have this Valentina sauce. Otherwise it doesn't taste the same. Tapatio is fine also.
Thanks for looking.
Tony and Maribel.

We start with a chuck roast seasoned with Emirls southwest seasoning.

Smoked with orange wood and treated it like if I was doing a PSB.

When I taught it got to 160 it went on a bed of onions and beer.

Total cook time around 6 hours. It was done when I was able to shred easily.


Then you fry little tortillas and dip them in enchilada sauce and set them to the side. Fry what ever amount you want.

Then fry them again. No need to dip in the enchilada sauce again.

Some action shots...

Plated with cabbage and queso cotija. It must have this Valentina sauce. Otherwise it doesn't taste the same. Tapatio is fine also.

Thanks for looking.
Tony and Maribel.