Carne asada gorditas are a true Mexican street-food classic—simple, rustic, and incredibly satisfying. Thick, fluffy corn gorditas are split open and stuffed with juicy grilled steak, fresh toppings, and creamy guacamole, creating the perfect balance of texture and flavor in every bite.
What makes gorditas special is their soft yet sturdy corn base. Made from masa harina and cooked until lightly crisp outside and tender inside, they’re designed to hold generous fillings without falling apart. When stuffed hot off the griddle, they become the ultimate handheld comfort food.
The carne asada is boldly seasoned but uncomplicated. Lime juice, garlic, and warm spices enhance the natural richness of the beef while high-heat cooking delivers that signature charred flavor you expect from authentic street tacos and gorditas.
These gorditas are perfect for casual family dinners, backyard cookouts, or anytime you’re craving authentic Mexican flavors at home. Serve them hot, loaded, and unapologetically messy—just like they do at the street stands.
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Servings and timing:
Yield: 6 gorditas
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
Ingredients
Carne Asada:
- 1½ lbs skirt steak or flank steak
- 2 tablespoons olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Gorditas:
- 2 cups masa harina
- 1½ cups warm water
- ½ teaspoon salt
Fillings and toppings:
- Shredded lettuce
- Diced white onion
- Shredded Mexican cheese blend or queso Oaxaca
- Guacamole or sliced avocado
- Salsa roja or salsa verde
- Sour cream (optional)
Instructions:
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