Homemade Steak Gorditas

How to make Homemade Steak Gorditas

Ingredients:

For The Steak:

1 pound chuck steak or cut of your choice

Salt to taste

1 tablespoon coarse steak seasoning store bought

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Olive oil

1 tablespoon butter

For The Gorditas:

1 3/4 cup hot water

1/2 teaspoon salt

2 cups yellow corn masa harina or white corn masa harina

1 teaspoon baking powder

1 1/2 tablespoons olive oil plus more for cooking

For The Salsa Verde:

2-3 large tomatillos washed and quartered

2-3 serranos chopped

1 clove garlic sliced

1/4 sweet onion

1 tablespoon lime juice

1/2 teaspoon red pepper flakes optional

Salt to taste

Directions:

For the Steak:

In a small bowl, combine the spices to season the steak and season the steak generously on both sides. Cover with plastic wrap and chill for now.

For the Gorditas:

Add water and salt to a bowl and stir just until salt is dissolved. Gradually add in the masa harina mixed with baking powder. Add olive oil and mix until soft dough forms.

Roll 6 equal-size masa balls. With a little warm water on hand, wet hands and using the palm of your hands, pat balls gently to form the gordita.

If the edges crack, smooth over by rubbing a little water over the area. Place onto plate and cover. Set aside.

For the Salsa Verde:

While masa and steak are setting, prepare your salsa or other garnishes for gorditas. Place all ingredients for salsa verde in a glass bowl. Cover with paper towel and microwave on high for 5 minutes.

Transfer contents to the blender. Add lime juice, pepper flakes and salt. Secure the lid by placing a towel over the top. Hold down with hand and pulse to blend. Taste for salt and pour into serving dish.

For the Steak Gorditas:

Remove steak from refrigerator and leave it outside until it reaches room temperature. Preheat cast-iron pan to medium/low heat for 5 minutes.

When hot, drizzle a little olive oil into pan. Place 3 gorditas in pan, cover with lid and cook for 3 to 4 minutes. Turn and cook for another 3 minutes, more or less.

Add another drizzle of olive oil to pan when you turn them. Keeping them covered while cooking creates a little steam, and the gorditas will puff up slightly.

Let the gorditas cool for just 1 minute. To cut open, place a few folded paper towels over each gordita. Using a small serrated knife, carefully slice open 3/4 of the way.

Turn gordita as you slice. The paper towels keep your hands from getting burned while slicing. Gorditas slice better when they are warm. Keep gorditas warm in a low-temperature oven.

Preheat cast-iron pan to medium heat for 5 minutes or until very hot. Drizzle steak with olive oil on both sides.

Add 1 tablespoon of butter to hot pan. Cook steak for 3 to 4 minutes per side for medium rare. Transfer steak to cutting board and tent loosely. Slice, against the grain.

Fill gorditas with beans and steak. Garnish with cheese, guacamole, salsa and lettuce.

Enjoy !!

Nutrition Information:

Serving Size: 1 Gordita

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

Yes, you can use a cut of steak of your choice. Chuck steak is suggested, but you can try other cuts like sirloin, ribeye, or flank steak based on your preference.

Can I adjust the spiciness of the salsa verde?

Absolutely! The spiciness of the salsa verde can be adjusted according to your taste. You can add or reduce the amount of serranos and red pepper flakes to control the heat level.

Can I make the gorditas in advance?

Yes, you can prepare the gorditas in advance by shaping the masa balls and keeping them covered until ready to cook.

When you’re ready to serve, cook them in a preheated pan as instructed.

What can I serve with the Steak Gorditas?

The recipe suggests filling the gorditas with beans and steak, and garnishing them with cheese, guacamole, salsa, and lettuce.

However, you can also customize the fillings and toppings based on your preferences.

Sour cream, diced tomatoes, or sliced jalapeños could be delicious additions as well.

Can I grill the steak instead of pan-searing it?

Yes, if you prefer, you can grill the steak instead of pan-searing it.

Preheat your grill to medium-high heat and cook the steak for approximately 3-4 minutes per side for medium rare (adjust the cooking time based on your desired level of doneness).

Can I use a different type of meat for the steak filling?

Yes, you can use a different cut of steak or even substitute it with chicken, pork, or vegetarian options like grilled vegetables or beans to suit your dietary preferences.

Can I make the masa dough in advance?

Yes, you can prepare the masa dough in advance and store it in the refrigerator until you’re ready to form and cook the gorditas.

Just make sure to cover it well to prevent it from drying out.

Can I use store-bought salsa verde instead of making it from scratch?

Absolutely! If you prefer convenience, you can use store-bought salsa verde instead of making it yourself.

Just choose your favorite brand and adjust the amount to your taste.

Can I cook the gorditas on a different cooking surface besides a cast-iron pan?

Yes, you can use a non-stick skillet, griddle, or even a comal (traditional Mexican griddle) to cook the gorditas.

Adjust the cooking time and temperature accordingly based on the surface you choose.

Can I customize the fillings and garnishes for the gorditas?

Absolutely! The suggested fillings and garnishes are beans, cheese, guacamole, salsa, and lettuce, but you can personalize the toppings based on your preferences.

You can add sour cream, diced tomatoes, chopped onions, or any other ingredients you enjoy.