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Steak Gorditas

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Steak Gorditas: A Flavorful Mexican Street Food

Steak Gorditas

Gorditas, meaning "little fat ones" in Spanish, are a beloved Mexican street food. These delightful pockets of corn dough are typically filled with a variety of savory ingredients, making them a versatile and satisfying meal. This recipe focuses on a classic combination: tender, flavorful steak. Let's dive into the world of steak gorditas!

Understanding Gorditas

Gorditas are a staple in Mexican cuisine, offering a delicious and portable way to enjoy various fillings. The corn dough, or masa harina, is the foundation of these treats. It's mixed with water to form a pliable dough that is then shaped and cooked. The result is a slightly thick, soft, and slightly chewy tortilla that perfectly complements the fillings.

Ingredients

For the Gorditas:

  • 2 cups masa harina (corn flour)
  • 1 1/4 cups warm water
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil (for frying)

For the Steak Filling:

  • 1 pound flank steak, thinly sliced
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For Toppings:

  • Shredded lettuce
  • Diced tomatoes
  • Sliced avocado
  • Sour cream
  • Salsa

Instructions

Preparing the Gorditas

  1. Combine Ingredients: In a large bowl, whisk together masa harina, warm water, and salt until a smooth dough forms. If the dough is too dry, add a tablespoon of water at a time until it reaches the desired consistency.
  2. Shape the Gorditas: Divide the dough into golf ball-sized portions. Roll each portion into a smooth ball.
  3. Flatten and Cook: Place a dough ball between two sheets of plastic wrap and gently flatten it into a thick disc, about 1/4 to 1/2 inch thick. Peel off the plastic wrap and cook the gordita on a hot griddle or skillet over medium-high heat for 2-3 minutes per side, or until golden brown and puffed up. Repeat with the remaining dough balls.

Preparing the Steak Filling

  1. Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Add the thinly sliced flank steak and cook until browned on all sides.
  2. Sauté the Vegetables: Add the sliced onion, bell pepper, and minced garlic to the skillet. Cook until the vegetables are softened and the steak is cooked to your desired level of doneness.
  3. Season: Stir in ground cumin, chili powder, salt, and pepper to taste. Cook for an additional minute to allow the flavors to meld.

Assembling the Gorditas

  1. Slice the Gorditas: Cut each cooked gordita in half horizontally to create a pocket.
  2. Fill with Steak: Generously fill each gordita pocket with the prepared steak and vegetable mixture.
  3. Add Toppings: Top with shredded lettuce, diced tomatoes, sliced avocado, sour cream, and salsa.

Tips for Perfect Steak Gorditas

  • For extra flavor, marinate the flank steak in a mixture of lime juice, chili powder, cumin, and garlic before cooking.
  • To prevent the gorditas from sticking to the griddle, lightly grease the cooking surface before cooking.
  • Experiment with different fillings, such as shredded chicken, carnitas, or refried beans.
  • For a spicier kick, add chopped jalapeños or a dash of hot sauce to the steak filling.
  • Serve steak gorditas with a side of guacamole and chips for a complete meal.

Steak gorditas offer a delicious and satisfying taste of Mexico. With their crispy exterior and tender filling, they are a crowd-pleaser perfect for any occasion. By following these simple steps and incorporating your favorite toppings, you can create a truly unforgettable dining experience.

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