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From @VillaCocina

Carne Asada Gorditas

50 min · Serves 4

50 mintotal
20 minhands on
12steps
4servings

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Ingredients

For the carne asada marinade

  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, finely grated
  • 1 tsp ground onion
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp chipotle powder
  • 1/2 tsp salt
  • 1 lb flat meat (such as skirt or flank steak)

For the gorditas

  • 2 cups instant corn masa flour (Maseca)
  • 1/2 tsp salt
  • 1 1/2 cups warm water (plus more as needed)
  • 1 cup Oaxaca cheese, shredded
  • Vegetable oil for frying

For the carne asada

    To finish and assemble

      For assembly

      • 1 cup refried beans, warmed
      • 1 cup iceberg lettuce, shredded
      • 1/2 cup queso fresco, crumbled
      • 1/4 cup crema Mexicana
      • Salsa of choice

      Method

      For the carne asada marinade

      1. Whisk together the olive oil, lime juice, orange juice, soy sauce, balsamic vinegar, grated garlic, ground onion, cumin, Mexican oregano, chipotle powder, and salt in a large bowl.

      2. Add the steak to the marinade, coating it completely. Cover and refrigerate.

        Then 30 min of waiting

      For the gorditas

      1. In a bowl, combine the instant corn masa flour and salt, then gradually add warm water while mixing until a smooth, pliable dough forms.

        Test the masa by rolling a small ball and flattening it; if the edges crack, knead in a little more water.

      2. Divide the dough into equal balls. Flatten each ball slightly, create a well in the center, fill with shredded Oaxaca cheese, and seal the dough around the cheese.

      3. Shape each stuffed ball into a flat disk about 3/4-inch thick.

      4. Cook the gorditas on a hot comal or skillet over medium-high heat until golden brown spots develop on both sides, 2–3 minutes per side.

      For the carne asada

      1. Heat a skillet over high heat and cook the marinated steak to desired doneness, about 3–4 minutes per side for medium-rare.

      2. Remove the steak from the pan and let it rest on a cutting board.

        Then 5 min of waiting

      3. Dice the rested steak into bite-sized pieces.

      To finish and assemble

      1. Shallow fry the cooked gorditas in oil over medium heat until golden and crispy on the outside, about 2 minutes per side. Transfer to paper towels to drain.

      2. Slice open the edge of each warm gordita to create a pocket.

      3. Stuff each gordita with refried beans, diced carne asada, shredded lettuce, crumbled queso fresco, crema Mexicana, and salsa.

      For assembly

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