Carne Asada Gorditas Mexico

Nothing says festive comfort food quite like homemade carne asada gorditas brimming with juicy grilled steak and all the fixings. These golden corn pockets are a labor of love but so worth it when you see the table come alive with everyone reaching for seconds.

I first fell for gorditas at a small family stand in Oaxaca and ever since they have been my go to for parties and Sunday dinners with loved ones.

Ingredients

• Skirt steak or flank steak: This cut stays tender and juicy when grilled Perfect marbling when fresh and bright red in color
• Olive oil: Adds flavor and tenderness Pick a fruity one for depth
• Lime juice: The acid boosts flavor and keeps the beef succulent Choose plump limes heavy for their size
• Garlic: Minced for max aroma Choose firm cloves
• Ground cumin: Adds warm earthiness Freshly ground is best for punch
• Chili powder: For subtle heat and color Look for pure chili blends with no fillers
• Smoked paprika: Gives signature smokiness Go for Spanish if you can
• Salt and black pepper: Balances and brightens flavors Use kosher salt and cracking peppercorns fresh is best
• Masa harina: The key flour for gorditas should smell richly of corn Maseca is widely available
• Warm water: Binds dough together Filtered water ensures a fresher taste
• Shredded lettuce: For a cool crunch Use green crisp leaves
• Diced white onion: Adds sharp bite and freshness Firm, brightly skinned onions are best
• Shredded Mexican cheese blend or queso Oaxaca: Melty and creamy Get the real thing for authenticity or look for Monterey jack in a pinch
• Guacamole or sliced avocado: Silky richness only use ripe avocados that give gently to pressure
• Salsa roja or salsa verde: Adds zing and complexity Try to use freshly made or reputable store brands
• Sour cream: Adds tangy finish Totally optional but always a crowd favorite

Step-by-Step Instructions

Marinate the Steak:

Combine olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper in a bowl Whisk together, then coat the steak thoroughly Marinate at room temperature for 20 to 30 minutes to let flavors soak in and tenderize the meat

Grill the Steak:

Preheat your grill or a heavy skillet over high heat Once blazing hot, place the steak down and let it sizzle undisturbed Cook for 3 to 4 minutes per side to build a flavorful crust and achieve medium rare to medium Cool for several minutes before finely dicing so every bite is juicy

Prepare the Gordita Dough:

Mix masa harina and salt in a large bowl Slowly pour in warm water while stirring to form a soft, pliable dough Work the dough for a few minutes with your hands until smooth and not sticky

Shape the Gorditas:

Divide the dough into six even balls Flatten each into a thick disk about three quarters of an inch thick This helps the gorditas puff up while cooking

Cook the Gorditas:

Heat a dry skillet or griddle on medium high Place the gorditas on and cook for 2 to 3 minutes per side until they turn golden and puff up Transfer to a towel and cover so they stay warm and steamy

Stuff the Gorditas:

When cool enough to handle, carefully slice partway open along one edge to reveal a pocket Fill each gordita generously with chopped carne asada, lettuce, cheese, onion, and guacamole

Finish and Serve:

Top with your favorite salsa and a dollop of sour cream if using Serve hot and enjoy every dripping flavorful bite

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I never get tired of the earthy aroma masa brings to the kitchen It always reminds me of watching my grandmother press tortillas by hand while I waited my turn to steal the first warm one

Storage Tips

Store any leftover gorditas wrapped in a clean towel and sealed in an airtight bag in the fridge The dough and cooked steak both keep for up to three days Reheat in a hot skillet to restore crispness before stuffing with fillings Leftover fillings can be stored in small containers ready for a fast build-your-own lunch

Ingredient Substitutions

If you cannot find skirt or flank steak use thinly sliced sirloin or even boneless short ribs Chicken breast marinated in the same spices is a nice twist For dairy free swap cheese and sour cream with cashew crema or omit entirely

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Serving Suggestions

Pair these gorditas with icy aguas frescas or cold Mexican beer Add a simple side of charro beans and a squeeze of lime over everything If you love heat set out chopped pickled jalapeños The gorditas also make a beautiful party centerpiece when served family style

Cultural Origins

Gorditas are a popular treat across Mexico from bustling city markets to countryside fiestas The word means little fat ones for their signature shape Each region puts its own spin on the fillings and dough Some are deep fried some griddled but all share that comforting soft yet toothsome corn texture

Recipe FAQs

→ What cut of meat works best for carne asada?

Skirt steak or flank steak is ideal because both absorb marinade flavors well and grill up tender and juicy.

→ Do I need a grill to make carne asada?

No grill? A very hot skillet or griddle will deliver great results, giving the steak a nice char and flavor.

→ How do you get gorditas to puff perfectly?

Make sure your dough is moist but not sticky and cook gorditas on a preheated skillet until both sides are golden and puffed.

→ Can the fillings be customized?

Absolutely! Add beans, pickled jalapeños, or shredded cabbage to suit your taste. The fillings are very flexible.

→ What sides go well with carne asada gorditas?

Refried beans, Mexican rice, or grilled corn complement the flavors wonderfully for a complete meal.