I love making these carne asada gorditas when I want bold Mexican street-food flavor at home. I stuff thick, fluffy corn gorditas with juicy grilled beef, fresh toppings, and creamy guacamole for a satisfying meal that feels special but approachable.
Why You’ll Love This Recipe
I like this recipe because it balances crispy edges with soft centers and rich, savory beef. I can prepare everything in under an hour, customize the fillings to my taste, and serve a dish that works just as well for a casual dinner as it does for sharing with friends.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the carne asada
1 1/2 lb skirt steak or flank steak
2 tbsp olive oil
Juice of 1 lime
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
For the gorditas
2 cups masa harina
1 1/4 cups warm water
1/2 tsp salt
1 tbsp oil for cooking
For the fillings and toppings
1 cup shredded lettuce
1/2 cup diced tomatoes
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
1 cup guacamole
1/2 cup crumbled queso fresco or shredded cheese
Lime wedges for serving
Directions
I start by marinating the steak with olive oil, lime juice, garlic, and spices, then let it rest for about 15 minutes.
I heat a grill pan or skillet over high heat and cook the steak for 4–5 minutes per side, until nicely charred and cooked to my liking. I let it rest briefly before slicing it thinly against the grain.
For the gorditas, I mix masa harina, salt, and warm water until a soft dough forms. I divide the dough into 6 balls, flatten them into thick discs, and cook them on a hot skillet for about 3–4 minutes per side until lightly golden and puffed.
I carefully slice each gordita open to form a pocket, then fill them with sliced carne asada, lettuce, tomatoes, onion, cheese, and a generous spoon of guacamole. I finish with fresh cilantro and a squeeze of lime.
Servings And Timing
I get 6 gorditas from this recipe.
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Variations
I sometimes swap guacamole for sliced avocado when I want a lighter topping.
I like adding sautéed peppers and onions for extra sweetness.
I occasionally use chicken marinated the same way when I want a different protein.
Storage/Reheating
I store leftover steak and gorditas separately in airtight containers in the refrigerator for up to 3 days. I reheat the beef in a skillet over medium heat and warm the gorditas on a dry pan until soft and heated through.
FAQs
Can I make the dough ahead of time?
I can prepare the masa dough a few hours ahead and keep it covered to prevent drying.
What cut of beef works best?
I prefer skirt steak for its flavor, but flank steak works just as well.
Can I cook the steak indoors?
I often use a cast-iron skillet when grilling outside isn’t an option.
Are gorditas the same as pupusas?
I see them as similar, but gorditas are typically split and stuffed after cooking.
Can I freeze leftovers?
I freeze cooked steak for up to 2 months, but I prefer making gorditas fresh.
Conclusion
I keep coming back to these carne asada gorditas because they combine comfort, flavor, and flexibility in one dish. Every bite reminds me why simple ingredients and good technique can create something truly memorable.
These carne asada gorditas are thick corn pockets filled with juicy grilled beef, fresh toppings, and creamy guacamole, delivering bold Mexican street-food flavor in every bite.
Total Time:45 minutes
Yield:6 gorditas
Ingredients
1 1/2 lb skirt steak or flank steak
2 tbsp olive oil
Juice of 1 lime
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 cups masa harina
1 1/4 cups warm water
1/2 tsp salt
1 tbsp oil for cooking
1 cup shredded lettuce
1/2 cup diced tomatoes
1/3 cup chopped onion
1/4 cup chopped fresh cilantro
1 cup guacamole
1/2 cup crumbled queso fresco or shredded cheese
Lime wedges for serving
Instructions
Marinate the steak with olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Let it sit for 15 minutes.
Heat a grill pan or skillet over high heat and cook the steak for 4–5 minutes per side until charred and cooked to your desired doneness.
Let the steak rest briefly, then slice it thinly against the grain.
For the gorditas, combine masa harina, salt, and warm water in a bowl until a soft dough forms.
Divide the dough into 6 balls and flatten each into a thick disc.
Heat a skillet and cook the gorditas for 3–4 minutes per side until lightly golden and puffed.
Carefully slice open each gordita to form a pocket.
Fill with carne asada, lettuce, tomatoes, onion, cheese, guacamole, cilantro, and a squeeze of lime.
Notes
Use flank steak as a substitute for skirt steak if needed.
Add sautéed peppers and onions for more flavor.
Swap guacamole for sliced avocado for a lighter option.
Store steak and gorditas separately for best reheating results.
Use a cast-iron skillet if grilling outdoors isn’t an option.
