Steak Gorditas

Steak Gorditas

The first time I ate an authentic Mexican gorditas was at El Mercado Juarez, in Monterrey, Mexico. When we would visit family in Monterrey, the mercado was one of our usual stops to pick up fresh produce, souvenirs and to enjoy some of the most delicious foods around. For this recipe, I was anxious to try out a new variety of masa harina that became available in my area. Instead of the usual white corn flour, or masa harina, this one is made from yellow corn. It is supposed to result in a more flavorful and soft tortilla and gordita. For a quick meal, you could simply fill the gorditas with beans and cheese or some of your favorite fresh guacamole. For a more substantial dinner, I prepared some steak for the gorditas. I was very happy with the results.

Yields 6 gorditas

Ingredients:

For the Steak:
1 pound chuck steak or cut of your choice
Salt to taste
1 tablespoon of a coarse steak seasoning (store bought)
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Olive oil
1 tablesoon butter

Quick Salsa Verde:
2 to 3 large tomatillos, washed and quartered
2 to 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

To Make the Gorditas:
1 3/4 cup hot water
1/2 teaspoon salt
2 cups masa harina amarilla (yellow corn). If you cannot find this variety, use the white corn masa harina
1 teaspoon baking powder
1 1/2 tablespoons olive oil, plus more for cooking

Tips~ A cast-iron comal (griddle) or pan works best for cooking the gorditas, but you could use a regular pan as well.

Tips~ Remember to always bring the meat to room temperature for 30 to 45 minutes before cooking it.

Directions:

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

2. 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.

3. 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.

4. Remove steak from refrigerator and let it come to 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.

5. Let gorditas cool for just 1 minute. To cut open, place a few folded paper towels over 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 form getting burned while slicing. Gorditas slice better when they are warm. Keep gorditas warm in a low-temperature oven.

6. 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.

Tips~ If you prefer a more crispy gordita, you could fry in a shallow pan with some oil for 2 minutes per side right before filling.

Gorditas filled with beans, guacamole and cotija cheese.

Other recipes by Sonia:
Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Beef and Cabbage Soup in a Tomatillo Broth
Jalapeño-Marinated Chicken Kabobs
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Bistec Ranchero Poblano

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