Carne Asada Gorditas

Thick, golden corn pockets filled with juicy grilled steak, fresh toppings, and bold, zesty flavors—these Carne Asada Gorditas are everything I love about Mexican street food. Crisp on the outside, soft in the center, and bursting with satisfying textures, they’re the kind of meal that gets devoured the moment they hit the table.

Why You’ll Love This Recipe

I always turn to this recipe when I want something hearty, flavorful, and just a little indulgent. The homemade gorditas get a delicious golden crust from a quick fry, and they hold up perfectly to all the fillings I can pack inside. The marinated carne asada is tender and savory, while the toppings add freshness and creaminess in every bite. It’s a fun and hands-on dish that brings vibrant street-style cooking right into my kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gorditas:

2 cups masa harina (corn flour)

1 1/2 cups warm water (more as needed)

1/4 teaspoon salt

Oil for frying

For the Carne Asada:

1 lb flank or skirt steak

2 tablespoons lime juice

2 tablespoons orange juice

1 tablespoon olive oil

2 tablespoons soy sauce

2 garlic cloves, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper, to taste

For Assembly:

Chopped lettuce

Diced tomatoes

Crumbled queso fresco or shredded cheese

Sliced avocado

Mexican crema or sour cream

Fresh cilantro (optional)

Salsa of choice

Directions

Marinate the Steak:

I combine lime juice, orange juice, soy sauce, olive oil, minced garlic, cumin, chili powder, salt, and pepper in a bowl. Then I add the steak, making sure it’s fully coated. I let it marinate in the fridge for at least an hour—overnight if I’ve planned ahead.

Prepare the Gordita Dough:

In a mixing bowl, I stir together masa harina, salt, and warm water until a soft dough forms. If it’s crumbly, I add a little more water, a tablespoon at a time. After kneading it until smooth, I divide the dough into 8 equal portions and shape them into thick disks about 4 inches wide.

Cook the Gorditas:

I heat a dry skillet over medium heat and cook the gorditas for 1–2 minutes per side until lightly browned. Then, I fry each one briefly in hot oil—just 30–60 seconds per side—to give them a golden, crispy finish. I drain them on paper towels and, while still warm, carefully slice along the edge to create a pocket without cutting all the way through.

Grill the Steak:

I grill the marinated steak over high heat for 4–5 minutes per side. After letting it rest for about 5 minutes, I dice it into small pieces for easy stuffing.

Assemble the Gorditas:

I fill each gordita with the diced carne asada, then top them with lettuce, tomato, cheese, avocado, crema, salsa, and a sprinkle of cilantro.

Servings and timing

Servings: 4 servings (2 gorditas per person)

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Calories: ~390 kcal per serving

Variations

I sometimes swap carne asada for shredded chicken or carnitas when I’m in the mood for something different.

For a vegetarian twist, I’ll fill them with sautéed mushrooms, black beans, and roasted peppers.

Adding pickled onions or jalapeños gives the filling a nice tangy kick.

Storage/Reheating

Once assembled, gorditas are best eaten right away, but if I have leftovers, I store the steak and toppings separately from the gorditas. The cooked gorditas can be kept in an airtight container at room temperature for a day or two. I reheat them in a skillet to bring back the crispy texture. For the carne asada, a quick warm-up in a hot pan or microwave does the trick.

Related Recipes:

• Carne Asada Tacos
• Steak Chili Con Carne
• Carne Guisada

FAQs

How do I keep the gorditas from cracking when forming the pocket?

I make sure to slice them while they’re still warm and pliable. If they cool too much, they become harder to open without breaking.

Can I make the dough ahead of time?

Yes, I often mix the dough a few hours in advance and keep it covered with a damp towel or plastic wrap so it doesn’t dry out.

What kind of steak works best for carne asada?

Flank or skirt steak are my go-to cuts because they cook quickly and stay tender when sliced thin across the grain.

Are gorditas gluten-free?

Yes! Since they’re made with masa harina, which is naturally gluten-free, they’re a great option for gluten-free diets.

Can I bake the gorditas instead of frying them?

While baking won’t give the same crispy texture, it’s possible. I bake them at 375°F (190°C) for about 15 minutes, flipping halfway through.

Conclusion

Carne Asada Gorditas are the kind of meal I make when I want to impress without spending hours in the kitchen. From the bold, citrusy marinade to the satisfying crunch of the gorditas, everything about this dish delivers comfort and flavor. It’s street food made easy at home—and once I start making them, they quickly become a favorite in my rotation.

---

📖 Recipe:

Print