Juicy Carne Asada Gorditas

Carne Asada Gorditas bring together juicy grilled steak and soft, fluffy masa pockets for an unbeatable Mexican street food experience that you can make at home. These flavorful morsels are a perfect balance of smoky meat, tender corn dough, and bright, fresh toppings that transform simple ingredients into a crowd-pleasing meal.

I first tried making these gorditas on a hot summer evening, and the whole family was hooked by how tender the steak was paired with warm masa. Now they are a regular request whenever I fire up the grill.

Ingredients

• Skirt steak or flank steak: one and a half pounds is ideal for tenderness and flavor, look for well marbled cuts
• Olive oil: to help tenderize and add richness during marination
• Juice of one lime: for a zesty acidity that brightens the meat
• Garlic cloves: minced for a punchy aroma and depth
• Ground cumin, chili powder, and smoked paprika: these spices build a smoky, earthy profile that is classic to carne asada
• Salt and black pepper: to taste, essential for seasoning balance
• Masa harina: two cups of this special corn flour is the key to authentic gorditas, opt for fresh and finely ground if possible
• Warm water: one and a half cups to bind the dough smoothly
• Salt: half a teaspoon to enhance the dough flavor
• Shredded lettuce: for crispness and freshness
• Diced white onion: adds sharpness and texture contrast
• Shredded Mexican cheese blend or queso Oaxaca: which melts beautifully and adds creaminess
• Guacamole or sliced avocado: for a rich, cooling finish
• Salsa roja or salsa verde: provides that vibrant punch of heat and acidity
• Sour cream: optional for tang and creaminess on top

Step-by-Step Instructions

Sear the Steak:

Combine olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and pepper in a bowl. Marinate the steak in this mixture for twenty to thirty minutes to infuse all those smoky and bright flavors.

Grill the Meat:

Heat your grill or skillet over high heat. Cook the steak for three to four minutes on each side until you get a good char and the steak is medium-rare to medium. Let it rest for a few minutes so juices redistribute, then chop finely for easy stuffing.

Prepare the Masa Dough:

In a mixing bowl, stir masa harina and salt together. Slowly add warm water while mixing until you form a soft, pliable dough that is not too dry or sticky.

Shape Gorditas:

Divide the dough into six equal balls. Flatten each ball into a thick disc about half an inch thick. Uniform size helps them cook evenly.

Cook Gorditas:

Place the discs on a very hot skillet or griddle. Cook each side for two to three minutes until they are golden brown and puffed lightly, indicating they are cooked through and have a nice exterior texture.

Slice and Stuff:

Carefully make a slit in the side of each gordita to create a pocket. Stuff generously with chopped carne asada, shredded lettuce, diced onion, cheese, and guacamole. Add salsa roja or salsa verde and sour cream if you like for that final burst of flavor.

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My favorite part is the tender skirt steak infused with lime and spices. It brings a smoky bright flavor that always reminds me of lively family gatherings and long summer evenings filled with laughter and shared plates.

Storage Tips

Store leftover cooked steak and gorditas separately in airtight containers in the refrigerator. The steak keeps for about three days and gorditas can be reheated gently in a skillet or oven to restore softness. Avoid microwaving as it can make the dough rubbery.

Ingredient Substitutions

If skirt or flank steak is not available, flank steak works beautifully as a substitute and is often easier to find. For the masa harina, if you cannot get it locally, nixtamalized corn flour products or even tortilla flour can be used but fresh masa harina is preferred for authentic taste. You can swap sour cream for Mexican crema for a less tangy, creamier topping.

Serving Suggestions

Serve these gorditas with a side of Mexican street corn or a simple black bean salad for a complete, festive meal. Adding a cold cerveza or fresh lime agua fresca elevates the dining experience. Leftover fillings can be used in tacos or as a topping for nachos the next day.

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Cultural Context

Gorditas are a beloved Mexican street food with roots tracing back to indigenous cooking traditions using masa. Carne asada, meaning grilled meat, is a staple in northern Mexico and often paired with fresh garnishes to balance the richness. Together they highlight the perfect marriage between grilled smoky flavors and hearty, comforting corn dough that has been enjoyed for generations.

Frequently Asked Questions

→ What cut of beef works best for carne asada?

Skirt steak or flank steak is preferred due to their rich flavor and tenderness when cooked quickly over high heat.

→ How do I achieve fluffy gorditas?

Mix masa harina with warm water and salt until soft, then cook thick discs on a hot griddle until golden and puffed for light, fluffy results.

→ Can I grill the carne asada instead of using a skillet?

Yes, grilling over high heat for a few minutes per side gives the steak a smoky char and juicy interior.

→ What toppings complement carne asada in gorditas?

Fresh shredded lettuce, diced white onion, melted Mexican cheese, creamy guacamole, and vibrant salsas balance the rich meat.

→ How long should the steak be marinated?

Marinate the steak for 20 to 30 minutes to allow the lime, garlic, and spices to infuse the meat with bright, earthy flavors.