Carne Asada Gorditas Recipe
Gorditas are a delightful Mexican dish that features thick corn tortillas filled with various ingredients. When paired with carne asada, they create a mouthwatering combination that’s perfect for any meal. Here’s a delicious recipe for carne asada gorditas that’s sure to impress!
Ingredients
For the Carne Asada:
- 1 ½ pounds flank steak or skirt steak
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the Gorditas:
- 2 cups masa harina
- 1 1/4 cups warm water (more if needed)
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon baking powder for a fluffier texture
For Assembly:
- Refried beans (optional)
- Shredded lettuce
- Chopped tomatoes
- Salsa
- Sliced avocados or guacamole
- Crumbled queso fresco or shredded cheese
Instructions
1. Marinate the Carne Asada:
Start by preparing the marinade for the carne asada. In a bowl, combine the minced garlic, lime juice, orange juice, soy sauce, ground cumin, dried oregano, black pepper, and salt. Mix well.
Place the flank or skirt steak in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.
2. Cook the Carne Asada:
Once marinated, heat a grill or cast-iron skillet over medium-high heat. Add the vegetable oil. Remove the steak from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
Grill the steak for about 4-5 minutes on each side, or until it reaches your desired doneness (about 135°F for medium-rare). Transfer the steak to a cutting board and let it rest for about 5-10 minutes. After resting, slice it against the grain into thin strips.
3. Prepare the Gorditas:
While the carne asada is resting, prepare the gorditas. In a large bowl, combine the masa harina, warm water, and salt (and baking powder if using). Mix until a soft dough forms. If the dough is too dry, add more water, a tablespoon at a time, until it’s pliable but not sticky.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten it into a thick disk, about 1/2 inch thick. You can use a tortilla press or simply flatten it with your hands.
4. Cook the Gorditas:
Heat a griddle or skillet over medium heat. Cook each gordita for about 3-4 minutes on each side, or until golden brown and cooked through. They should puff up slightly while cooking. Keep the cooked gorditas warm in a towel or in a low oven while you finish the rest.
5. Assemble the Gorditas:
To assemble the gorditas, cut a slit in the side of each gordita to create a pocket. You can optionally spread a layer of refried beans inside for extra flavor and creaminess.
Fill each gordita with slices of carne asada. Top with shredded lettuce, chopped tomatoes, salsa, sliced avocados or guacamole, and crumbled queso fresco or shredded cheese.
6. Serve and Enjoy:
Serve the carne asada gorditas warm, accompanied by additional salsa and lime wedges on the side. These delicious gorditas are perfect for a hearty lunch or dinner and can easily be customized with your favorite toppings.
Tips for Perfect Gorditas:
- Dough Consistency: The key to a good gordita is the right dough consistency. It should be moist but not sticky. If it feels too dry, add more water gradually.
- Cooking Temperature: Make sure your griddle or skillet is at the right temperature. Too hot, and the outside will cook too quickly, leaving the inside raw; too low, and they’ll take forever to cook.
- Fillings: Feel free to get creative with fillings! Besides carne asada, you can use chicken, pork, or even vegetarian options like grilled vegetables or beans.
Enjoy your carne asada gorditas, a delicious and satisfying dish that brings a taste of Mexico to your table!