Imagine sinking your teeth into a warm, soft corn tortilla, bursting with tender, seasoned steak that practically melts in your mouth, all while the tantalizing aroma dances around you. With each bite, the juicy meat mingles perfectly with fresh toppings, creating a flavor explosion that’s both comforting and irresistible—this is the magic of steak gorditas.
Growing up, these delightful treats were the highlight of family gatherings, filling our kitchen with laughter and mouthwatering scents that lingered long after the last bite. Whether it’s a cozy weeknight dinner or a lively weekend fiesta, steak gorditas promise to elevate any occasion, making every meal an unforgettable celebration of flavor and togetherness.
Why Is Steak Gorditas So Irresistibly Good?
Deliciously stuffed with seasoned flank steak, these gorditas are a flavor explosion in every bite. Simple to prepare, you'll have this impressive dish ready in just 35 minutes. Versatile toppings like fresh lettuce, diced tomatoes, and creamy sour cream let you customize each gordita to perfection. Perfect for gatherings, they’re sure to impress friends and family alike! Plus, the combination of spices like cumin and paprika adds a delightful kick that makes them utterly unforgettable.
Steak Gorditas Ingredients
For the Steak Filling
- 1 lb flank steak (or skirt steak) – Tender cuts work best for a juicy filling; marinate for extra flavor.
- 2 tablespoons olive oil (for cooking) – Use this to sear the steak for a beautifully browned exterior.
- 1 teaspoon cumin – Adds a warm, earthy flavor that complements the steak beautifully.
- 1 teaspoon paprika – Provides a smoky depth that enhances the overall taste of the filling.
- 1 teaspoon garlic powder – A must for adding savory richness to your steak mixture.
- 1 teaspoon salt – Essential for enhancing all the other flavors in your filling.
- ½ teaspoon black pepper – Adds a subtle kick without overwhelming the dish.
For the Gordita Dough
- 2 cups masa harina – This special corn flour creates soft, delicious tortillas with authentic flavor.
- 1 cup warm water – Warm water helps to properly hydrate the masa harina for pliable dough.
- ½ teaspoon salt – Balances out the sweetness of the masa harina, ensuring tasty tortillas.
For the Toppings
- 1 cup shredded lettuce – Fresh and crunchy, it adds a refreshing contrast to the warm filling.
- 1 cup diced tomatoes – Juicy tomatoes bring brightness and acidity to each bite of your Steak Gorditas.
- ½ cup sour cream – Creamy and tangy, it complements the spiced steak perfectly.
- ½ cup shredded cheese (cheddar or queso fresco) – Choose your favorite cheese to melt over the hot filling for added richness.
- ¼ cup sliced jalapeños (optional) – For those who enjoy a spicy kick, these add heat and flavor to your dish.
Step-by-Step Steak Gorditas
1. Marinate the Steak: In a mixing bowl, combine 2 tablespoons of olive oil, 1 teaspoon each of cumin, paprika, and garlic powder, plus 1 teaspoon of salt and ½ teaspoon of black pepper. Add the 1 lb flank steak (or skirt steak) and let it marinate for at least 30 minutes to soak in all those delicious flavors.
2. Grill the Steak: Preheat your grill to medium-high heat. Grill the marinated steak for about 6-8 minutes on each side until it reaches your desired doneness. Once grilled, remove it from the heat and let it rest for a few minutes.
3. Slice the Steak: After resting, slice the steak against the grain into thin strips, allowing for a tender bite when you fill your gorditas.
Make the Gordita Dough:
4. Mix the Dough: In a bowl, combine 2 cups of masa harina with 1 cup of warm water and ½ teaspoon of salt. Mix until a soft dough forms that holds together without being sticky.
5. Shape the Dough: Divide the dough into equal portions and shape them into balls about the size of a golf ball. This will make it easier to flatten them into thick tortillas.
Cook the Gorditas:
6. Heat the Skillet: Warm up a skillet over medium heat. Cook each tortilla for about 2-3 minutes on each side until they are lightly browned and cooked through, with a nice golden color.
7. Keep Warm: Remove each gordita from the skillet and wrap them in a towel to keep warm while you prepare to assemble them.
Assemble the Gorditas:
8. Fill and Top: Take each gordita and fill it with sliced steak. Top generously with shredded lettuce, diced tomatoes, sour cream, shredded cheese (cheddar or queso fresco), and jalapeños if you like some heat!
9. Serve Immediately: Enjoy these deliciously stuffed corn tortillas fresh off the grill for an unforgettable meal that brings everyone together!
Optional: Garnish with fresh cilantro for an added burst of flavor.
Exact quantities are listed in the recipe card below.
Pro Tips for Steak Gorditas
- Marinating Time Matters: Allow the flank steak to marinate for at least 30 minutes; this enhances flavor and tenderness significantly.
- Perfectly Grilled: Avoid overcooking the steak by using an instant-read thermometer; aim for 130°F for medium-rare or 145°F for medium.
- Slice Against the Grain: Always slice the steak against the grain to ensure each bite is tender, making your Steak Gorditas even more enjoyable.
- Dough Consistency: Ensure your masa harina dough is not too dry; it should be soft yet not sticky. Adjust with water as necessary.
- Heat Control: Cook the gorditas on medium heat to avoid burning; patience is key for that perfect golden-brown finish.
- Layer Toppings Wisely: Start with lettuce at the bottom in your gordita to prevent sogginess from juicy tomatoes and sour cream.
How to Store and Freeze Steak Gorditas
- Fridge: Store leftover Steak Gorditas in an airtight container for up to 3 days. This keeps the tortillas soft and fresh.
- Freezer: For longer storage, freeze unassembled Steak Gorditas (with filling and dough separately) for up to 2 months. Wrap each tightly in plastic wrap before placing them in a freezer bag.
- Reheating: To reheat, thaw in the fridge overnight. Warm the filled gorditas on a skillet over medium heat for about 3-4 minutes per side until heated through.
- Toppings: Keep fresh toppings like lettuce, tomatoes, and sour cream separate in the fridge. Use within 2 days for optimal freshness.
Steak Gorditas Your Way
Feel free to let your creativity shine and customize these tasty treats to match your family’s preferences!
- Spicy Kick: Add extra cayenne pepper or diced chipotle peppers to the steak filling for a fiery twist. This will elevate your gorditas with an exciting heat that pairs perfectly with creamy toppings.
- Vegetarian Delight: Replace the steak with sautéed mushrooms and zucchini for a hearty, meatless version. The umami from the mushrooms brings depth, making this variation just as satisfying.
- Herb Infusion: Mix in fresh chopped cilantro and lime juice into the steak filling for a burst of freshness. This brightens up every bite while adding a vibrant touch to your dish.
- Cheesy Goodness: Incorporate shredded cheese directly into the masa harina dough for a cheesy gordita experience. The melted cheese adds an irresistible flavor that will delight cheese lovers everywhere.
- Savory Marinade: Before cooking, marinate the flank steak in a mixture of soy sauce, lime juice, and garlic for enhanced flavor. This adds a delightful tanginess that complements the spices beautifully.
- Crunchy Texture: Top your gorditas with crispy fried onions to create a satisfying crunch. The added texture elevates each bite, making them even more enjoyable.
- Tropical Twist: Add diced pineapple or mango to the toppings for a sweet and savory contrast. This unexpected addition will surprise your taste buds and bring a refreshing element to the meal.
Make Ahead Options
Preparing Steak Gorditas is a fantastic choice for meal prep, allowing you to savor the rich flavors of seasoned steak and fresh toppings throughout the week. You can marinate the flank steak in olive oil, cumin, paprika, garlic powder, salt, and black pepper up to 24 hours in advance for deeper flavor. After grilling and slicing the steak, store it in an airtight container in the fridge for up to 3 days. The gordita dough can be made ahead as well; simply mix masa harina with warm water and salt, shape into balls, and refrigerate for up to 2 days. When you're ready to serve, cook the tortillas and fill them with the prepped steak and toppings like shredded lettuce, diced tomatoes, sour cream, cheese, and jalapeños. This way, you can enjoy delicious Steak Gorditas with minimal effort on busy days!
Your Steak Gorditas Questions, Answered
What type of steak should I use for Steak Gorditas?
Flank steak or skirt steak are both excellent choices for this recipe. They have great flavor and tenderness when marinated and grilled. If you want a leaner option, top sirloin could also work, but be sure to marinate it well for maximum flavor.
How long can I store leftover Steak Gorditas?
You can store any leftover Steak Gorditas in an airtight container in the refrigerator for up to 3 days. Just reheat them gently in a skillet or microwave when you're ready to enjoy them again!
Can I freeze the gordita dough?
Absolutely! You can freeze the uncooked gordita dough balls. Simply wrap each ball tightly in plastic wrap and place them in a freezer bag. When you’re ready to use them, thaw them overnight in the refrigerator before cooking.
What if my gordita dough is too dry or too wet?
If your dough feels too dry, add a splash more warm water, one tablespoon at a time, until it reaches a soft but not sticky consistency. Conversely, if it's too wet, sprinkle in a little extra masa harina until it holds together nicely.
What toppings can I use besides those listed?
Feel free to get creative with your toppings! Avocado slices or guacamole add creaminess, while fresh cilantro or diced onions bring in some extra flavor. You could also try adding black beans or corn for additional texture and nutrition.
How many servings does this recipe yield?
This recipe makes approximately 4 hearty servings of Steak Gorditas. Each serving comes out to around 350 calories—perfect for a satisfying meal any time of day!
Steak Gorditas
Ingredients
Method
- In a mixing bowl, combine olive oil, cumin, paprika, garlic powder, salt, and black pepper. Add the flank steak and marinate for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the steak for about 6-8 minutes on each side, or until desired doneness. Remove from grill and let rest.
- Slice the steak against the grain into thin strips.
- In a bowl, mix masa harina, warm water, and salt until a soft dough forms. Divide the dough into equal portions and shape into balls.
- Using a tortilla press, flatten each ball into a thick tortilla.
- Heat a skillet over medium heat. Cook each tortilla for about 2-3 minutes on each side until lightly browned and cooked through.
- Remove from skillet and keep warm in a towel.
- Fill each gordita with sliced steak and top with lettuce, tomatoes, sour cream, cheese, and jalapeños as desired.
- Serve immediately and enjoy!
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