Carne Asada Gorditas

Ingredients

For the Carne Asada

1½ pounds skirt steak or flank steak

2 tablespoons olive oil

Juice of 1 fresh lime

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

For the Gorditas

2 cups masa harina

1½ cups warm water

½ teaspoon salt

For Filling & Toppings

Shredded lettuce

White onion, finely diced

Shredded Mexican cheese blend or queso Oaxaca

Guacamole or sliced avocado

Salsa roja or salsa verde

Slow Cooker Beef Brisket

Slow Cooker Vegetable Beef Soup

Baked Garlic Parmesan Potato Wedges

Sour cream (optional)

Instructions

In a mixing bowl, whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Coat the steak evenly with the marinade and let it rest for 20–30 minutes.

Heat a grill or heavy skillet over high heat. Cook the steak for 3–4 minutes per side until nicely charred and cooked to medium-rare or medium. Remove from heat, let it rest for a few minutes, then finely chop.

In a separate bowl, combine the masa harina and salt. Slowly add the warm water, mixing until a soft, smooth, and pliable dough forms.

Divide the dough into 6 equal portions and roll into balls. Flatten each ball into a thick disc.

Heat a dry skillet or griddle over medium-high heat. Cook the gorditas for 2–3 minutes per side, until lightly golden and gently puffed.

Remove the gorditas from the skillet and carefully slice each one halfway through to create a pocket.

Fill each gordita with chopped carne asada, shredded lettuce, cheese, diced onion, and guacamole or avocado.

Spoon salsa over the top and finish with sour cream if desired.

Serve immediately while the gorditas are warm and tender.

Variations

Swap the steak for grilled chicken or al pastor–style pork for a different flavor profile.

Add a spoonful of refried beans inside the gorditas for extra richness and heartiness.

Use pepper jack cheese to introduce a subtle, spicy kick.

Finish with pickled red onions to add brightness and contrast.

Tips

Keep cooked gorditas warm by wrapping them in a clean kitchen towel while assembling.

Avoid overcooking the steak; allowing it to rest helps retain its juices and tenderness.

For deeper flavor, briefly crisp the chopped carne asada in a hot skillet before filling the gorditas.

Serve right away while the gorditas are warm, soft, and at their best.