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For carne asada gorditas, you need a few key items. Here’s what you should gather: - 1 lb flank steak - 2 tablespoons olive oil - 2 cloves garlic, minced - Juice of 1 lime - Chopped cilantro - Diced onion - Salsa of your choice - Avocado slices The spices bring out the meat's flavor. Use these to create a tasty marinade: - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon salt - ½ teaspoon black pepper These spices mix well with olive oil, garlic, and lime juice. They create a rich flavor that makes the steak shine. For the gordita dough, you need simple ingredients. Here’s what to prepare: - 2 cups masa harina - ½ teaspoon baking powder - ½ teaspoon salt - 1 ¼ cups warm water These items combine to make soft, thick discs. The masa harina gives the gorditas their unique texture. {{ingredient_image_1}} To marinate the steak, mix olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime juice in a bowl. This mix adds great flavor. Place the flank steak in the bowl and coat it well. Cover the bowl and let it sit for at least 30 minutes. You can also refrigerate it for up to 4 hours. The longer it sits, the better the flavor. For the gordita dough, take another bowl. Combine masa harina, baking powder, and salt. Gradually add warm water while mixing. You want a soft and pliable dough. Once mixed, divide the dough into golf ball-sized portions. Flatten each into thick discs about ½ inch thick. This gives the gorditas a nice shape. Grab a griddle or a cast-iron skillet and heat it over medium-high heat. Cook each gordita for 3-4 minutes on each side. Look for a slight char and a cooked-through texture. Set the gorditas aside and keep them warm. Next, heat your grill or skillet on high for the steak. Grill each flank steak side for about 4-5 minutes for medium-rare. After cooking, let the steak rest for 5 minutes. Then, slice it thinly against the grain. Take each gordita and make a small slit, creating a pocket. Stuff each one with slices of carne asada. Top them with chopped cilantro, diced onion, and your favorite salsa. Add avocado slices for creaminess. Serve the gorditas warm, and enjoy them with an extra squeeze of lime for a zesty kick. To make the best marinade, use fresh ingredients. Combine olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime juice in a bowl. The lime juice adds a bright flavor that balances the spices. Let the flank steak soak in this mix for at least 30 minutes. For deeper flavor, marinate it for 4 hours in the fridge. This will make your steak juicy and packed with taste. Cooking gorditas is all about the right heat. Preheat your griddle or skillet to medium-high. Cook each gordita for 3-4 minutes on each side. Look for a nice char and puffed texture. If they puff up, that’s perfect! This means your dough is cooking well. Keep them warm in a clean towel after cooking. This keeps them soft and ready for filling. Serve your carne asada gorditas warm. They shine with fresh toppings. Add chopped cilantro, diced onion, and your favorite salsa. Avocado slices bring creaminess that everyone loves. If you like extra zest, squeeze fresh lime juice on top. You can also pair the gorditas with rice or beans for a complete meal. Enjoy sharing them with friends or family for a fun dining experience! Pro Tips Marinate for Flavor: Allow the flank steak to marinate for at least 30 minutes, but for the best flavor, aim for 2-4 hours. This enhances the meat's tenderness and infuses it with rich flavors. Warm Water for Dough: Using warm water in your gordita dough helps to activate the masa harina, making the dough easier to work with and resulting in softer gorditas. Resting the Steak: After grilling, let the steak rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy and flavorful. Customize Your Toppings: Feel free to get creative with your toppings! Consider adding pickled jalapeños, cheese, or even a drizzle of crema for a different flavor profile. {{image_2}} You can switch up the meat in your carne asada gorditas. Try chicken, pork, or even shrimp. Each option gives a new taste. For chicken, use thighs for juiciness. Marinate with the same spices to keep it simple. For pork, a tender cut like loin works well. Shrimp cooks fast. Just grill until pink and tender. Each meat brings unique flavors that can excite your meal. Not a meat fan? No problem! You can easily make vegetarian gorditas. Use grilled vegetables like bell peppers and zucchini. Season them with the same spices for great taste. Another option is to use black beans or lentils. They add protein and a hearty feel. Top with fresh veggies to keep it bright and fresh. You won’t miss the meat with these tasty choices. Toppings can elevate your gorditas. Classic choices include chopped cilantro and diced onions. They add crunch and freshness. For a spicy kick, try a zesty salsa. You can also mix in cheese for creaminess. Avocado slices add a rich texture. Don’t forget lime juice! A squeeze adds a burst of brightness. Feel free to experiment with toppings. Each choice can change the whole dish! To store leftover gorditas, let them cool to room temperature. Place them in an airtight container. This helps keep them soft. You can store them in the fridge for up to 3 days. If you want to keep them longer, consider freezing. For the best flavor, reheat gorditas on a skillet. Heat the skillet over medium heat. Cook each side for about 2 minutes until warm. You can also use a microwave. Just wrap them in a damp paper towel. Heat for 30 seconds at a time until warm. To freeze gorditas, wrap them tightly in plastic wrap. Then, place them in a freezer bag. They can last up to 3 months in the freezer. When ready to use, thaw them overnight in the fridge. Reheat them on a skillet for the best taste. Gorditas come from Mexico. They are often made from masa harina. This is a special corn flour. The name "gordita" means "little thick one." These tasty treats are popular in many regions. They can be filled with meats, cheese, or veggies. Street vendors commonly sell them. Each region has its own twist on gorditas. Yes, you can prepare things in advance. You might marinate the steak a few hours earlier. This helps the meat soak up the flavors. You can also make the gordita dough ahead. Shape them into discs and store them in the fridge. Just cook them right before serving for the best taste. Some great sides go well with carne asada gorditas. You can serve them with: - Mexican rice - Refried beans - Grilled vegetables - Fresh salad - Corn on the cob These sides add color and flavor to your meal. They also make your plate look more inviting. To make gluten-free gordita dough, use masa harina. This corn flour is naturally gluten-free. You can also add a bit of gluten-free flour blend for texture. Just mix it with the masa harina. Follow the same steps to make the dough. Enjoy the same great taste without gluten! In this guide, we explored making Carne Asada Gorditas. We covered the key ingredients, marinade, and dough. You learned step-by-step instructions for marinating the steak and cooking the gorditas. I shared tips for flavor and serving ideas. We looked at variations for meats and toppings. Finally, I provided storage tips for any leftovers. Enjoy crafting these delicious gorditas and impress your friends and family with your skills. Happy cooking!

Carne Asada Gorditas

Delicious gorditas filled with marinated flank steak and topped with fresh ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

  • 1 lb flank steak
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 lime Juice of
  • 2 cups masa harina
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.25 cups warm water
  • 1 bunch Chopped cilantro
  • 1 cup Diced onion
  • 1 cup Salsa of your choice
  • 1 cup Avocado slices

Instructions
 

  • In a bowl, combine the olive oil, minced garlic, cumin, chili powder, salt, black pepper, and lime juice. Add the flank steak and coat it well with the marinade. Cover and let it marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
  • In another bowl, mix the masa harina, baking powder, and salt. Gradually add warm water, stirring until a soft and pliable dough forms. Divide the dough into golf ball-sized portions and flatten them into thick discs, about ½ inch thick.
  • Heat a griddle or cast-iron skillet over medium-high heat. Cook each gordita for about 3-4 minutes on each side until slightly charred and cooked through. Set aside and keep warm.
  • Preheat your grill or skillet over high heat. Remove the flank steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or until desired doneness is achieved. Let the steak rest for 5 minutes before slicing it against the grain into thin strips.
  • Make a small slit in each gordita, creating a pocket. Stuff each gordita with slices of the carne asada. Top with chopped cilantro, diced onion, and salsa. Add avocado slices for extra creaminess.
  • Enjoy your carne asada gorditas warm, perhaps with an extra squeeze of lime over the top for zesty flavor.

Notes

Let the steak rest before slicing for better texture.
Keyword carne asada, gorditas, Mexican food, tacos