Steak Gorditas are my go-to when I want something hearty, a little messy, and totally worth it after a long day. Picture warm pockets of corn dough, split and stuffed with juicy carne asada, a scoop of beans, and a cooling hit of salsa and crema. If you’ve tried to make tacos at home and felt like they fell flat, this is your next move. Gorditas are sturdy, comforting, and super customizable. I’ll walk you through how I make them at home with tips that actually help. You’ll end up with crisp outsides, tender middles, and flavor that hits all the good places.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Steak Gorditas was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Steak Gorditas are my go-to when I want something hearty, a little messy, and totally worth it after a long day. Picture warm pockets of corn…
What is Gordita?
Gorditas are little corn cakes made from masa harina, shaped thicker than a tortilla, cooked until puffed, then split and stuffed. The name means little fat one, which is fitting because the texture is plump, chewy, and perfect for holding juicy fillings. They’re street food in the best way, but easy enough to pull off at home with a skillet and a few pantry staples.
A quick snapshot
Think of a gordita as a cross between a tortilla and a pita. It has a crisp exterior and a soft center that opens up to hold all the good stuff. When you pair it with carne asada, you get the smoky meat juices soaking into the masa, plus toppings that balance it out.
What you’ll need for the shells
- Masa harina made for tortillas. Instant corn flour is key here.
- Warm water and a pinch of salt for the dough.
- Neutral oil if you plan to pan-fry for extra crisp edges.
- A heavy skillet or hot comal to cook them evenly.
“I used to be scared of making gorditas, but once I learned to press them a little thicker and wait for that gentle puff, it became the easiest comfort food in my rotation.”
Carne Asada Characteristics
For the filling, carne asada is all about bright citrus, a touch of garlic, and a bit of char. The goal is juicy slices with a smoky edge that taste like a cookout in your kitchen.
The marinade that loves the grill or skillet
Keep it simple and effective. I like lime juice, orange juice if I have it, minced garlic, salt, pepper, and a whisper of cumin or chili powder. A drizzle of oil helps it cling to the meat. Marinate for 30 minutes if you’re in a rush or a few hours if you have time. The flavor should be bold but not overpowering, because the masa will mellow everything out in the best way.
Best cuts and how to slice
Use flank, skirt, or flap steak. Skirt gets tender fast and has that classic carne asada chew. Flank is leaner but slices beautifully. Whatever you choose, cook it quickly over high heat, rest it a few minutes, then slice thin against the grain. That last part is non-negotiable for tenderness.
If you enjoy steak recipes that are fun to slice and serve, check out these creamy spinach stuffed flank steak pinwheels for another crowd-pleasing option. Totally different vibe, but great for anyone who loves flavorful steak.
Variations of Gorditas
Gorditas are insanely flexible. You can keep it traditional or play it casual and mix things up based on what’s in your fridge.
Fillings that always hit
Classic carne asada with refried beans, shredded cabbage or lettuce, pico de gallo, crumbled queso fresco, and a spoon of crema is my baseline. But from there, let it reflect your mood. Try melty cheese inside for a quesadilla effect, add charred onions and peppers for sweetness, or tuck in avocado slices for creaminess. Want heat? A spoon of roasted tomatillo salsa or chipotle crema absolutely sings with the beef and masa.
Looking for an easy side that matches the vibe? I love serving gorditas with one-pan steak bites with cheesy garlic butter noodles when I’m feeding a crowd and want something extra cozy. It’s a different flavor lane but pairs well if you’ve got big appetites at the table.
Cooking Methods: Frying vs. Comal
There are two main ways to cook the shells once you’ve shaped the dough: on a dry comal or skillet, or shallow-fried in oil. Both work, and which one you choose depends on what texture you prefer.
On the comal
Dry cooking on a hot surface gives you a slightly toasty flavor and a pleasant chew. Make them about 4 to 5 inches wide and about as thick as two tortillas stacked. Cook 2 to 3 minutes per side until you see light browning and maybe a gentle puff. After they’re cooked, use a small knife to make a slit along one edge and gently open the pocket. Be patient here so you don’t tear the sides.
Shallow-frying for extra crisp
If you like crispy edges with a tender center, shallow-fry them in a quarter inch of hot oil until golden on both sides. Let them drain on a rack. They’ll be richer and extra sturdy for juicy fillings. This method is also more forgiving if your dough is a little too wet or your shaping isn’t perfect.
For another steak idea to round out your menu planning, peek at these flank steak pinwheels stuffed with spinach. They’re a fun weekend project if you’re already in a meat-cooking mood.
Tips for Perfect Carne Asada Gorditas
- Use warm water for the masa dough so it hydrates evenly. The dough should feel like soft Play-Doh. If it cracks when you press it, add a spoon of water. If it sticks to your hands, add a dusting of masa.
- Press gently. I go for about 1/4 inch thick. Too thin and it won’t puff. Too thick and it can stay doughy inside.
- Heat control is key. Medium-high is perfect to set the crust without burning the outside. If they color too fast, lower the heat.
- Let the meat rest before slicing so the juices stay put. Then slice thin against the grain.
- Season thoughtfully. Add a pinch of salt to the beans and toppings so every bite is balanced, not just the meat.
- Build in layers. I like beans at the base to catch juices, meat in the middle, then something fresh and crunchy on top.
- Meal prep friendly. Cook gorditas ahead and reheat on a hot skillet. They crisp up beautifully in minutes.
- Pair with something bright like lime wedges, pickled onions, or a quick cabbage slaw with vinegar and a pinch of sugar.
Want a comforting side with similar flavors? These cheesy garlic butter steak bite noodles bring that same cozy energy and are great when you’ve got leftover steak from your Steak Gorditas night.
Common Questions
How do I keep the gorditas from cracking?
Make sure the dough is well hydrated and smooth. If it cracks when you press it, knead in a bit more warm water. Cover the dough balls with a damp towel while you work so they don’t dry out.
Can I make the gorditas gluten free?
Yes. Masa harina is naturally gluten free as long as the brand is certified. Just check labels and cross-contamination info if you’re cooking for someone with allergies.
What toppings go best with carne asada?
I love pico de gallo, shredded lettuce, queso fresco, crema, and avocado. A little salsa macha or pickled jalapeños are amazing if you like heat.
How do I reheat leftovers?
Warm gordita shells on a hot dry skillet until they crisp up again. Reheat steak gently in a pan with a splash of water or a touch of oil so it doesn’t dry out.
Can I bake the gorditas?
You can par-cook them on the skillet to set the surface, then finish in a 400 degree oven for a few minutes. They won’t puff as much as frying, but the texture is still great.
A warm sendoff and a little inspiration
If you’ve been craving something that feels festive yet easy, Steak Gorditas are exactly that. They’re sturdy enough to hold juicy carne asada and flexible enough to suit your spice level and toppings. Once you get the hang of the dough, you’ll knock these out on a weeknight like it’s nothing. If you want extra ideas or to compare styles, I love browsing Carne Asada Gorditas – Stellanspice and Carne Asada Gorditas – TastyAZ for more inspiration. Now grab that masa, heat the skillet, and make a batch you’ll be proud to share.
Steak Gorditas
Ingredients
Method
- In a bowl, combine masa harina, warm water, and salt. Mix until a soft dough forms.
- Knead the dough for a minute until it feels smooth and no longer cracks.
- Divide the dough into equal balls and flatten each to about 1/4 inch thick.
- Cook on a hot comal or skillet for 2-3 minutes on each side until light brown and puffy.
- For extra crispness, shallow-fry in oil until golden on both sides.
- Marinate the steak with lime juice, orange juice, minced garlic, salt, pepper, cumin, and oil for at least 30 minutes.
- Cook the steak over high heat until charred and cooked to your liking. Let it rest before slicing.
- Split the cooked gorditas and stuff with beans, sliced carne asada, and your choice of toppings.
