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.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Pan Cooking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 gordita
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 65mg
