Carne Asada Gorditas

Instructions:

1. In a bowl, combine olive oil, lime juice, garlic, cumin, chili powder, paprika, salt, and pepper. Rub mixture over steak and marinate for 20–30 minutes.
2. Grill or sear steak over high heat for 3–4 minutes per side until nicely charred and cooked to medium-rare or medium. Let rest, then chop finely.
3. In a bowl, mix masa harina and salt. Gradually add warm water, mixing until a soft, pliable dough forms.
4. Divide dough into 6 equal balls and flatten into thick discs.
5. Heat a dry skillet or griddle over medium-high heat. Cook gorditas 2–3 minutes per side until golden and slightly puffed.
6. Carefully slice each gordita halfway open to create a pocket.
7. Fill with chopped carne asada, lettuce, cheese, onion, and guacamole.
8. Finish with salsa and optional sour cream. Serve immediately.

Variations

• Use grilled chicken or al pastor pork instead of steak.
• Add refried beans inside the gorditas for extra richness.
• Use pepper jack cheese for a spicy twist.
• Top with pickled red onions for added brightness.

Tips

• Keep gorditas warm wrapped in a towel while assembling.
• Do not overcook the steak; resting it keeps it juicy.
• For extra flavor, quickly crisp the chopped carne asada in a hot skillet before stuffing.
• Serve immediately while the gorditas are hot and soft.