Carne Asada Gorditas
Few things are as satisfying as biting into a freshly made gordita stuffed with juicy carne asada.
Crispy on the outside and cheesy inside, every bite is layered with refried beans, perfectly marinated meat, traditional fillings, and salsa.
These Gorditas de Carne Asada are the kind of homemade meal everyone gathers around quickly, hearty, flavorful, and completely worth it.
What are Gorditas
Gorditas are thick masa tortillas, almost like a small corn cake with a fully cooked interior and golden brown crisp exterior. Once cooked, they’re opened and filled with savory ingredients that vary across different regions of Mexico.
Some are filled with beans and chicharrón, while others include meats, cheeses, or hearty stews. That versatility is part of what makes gorditas such a beloved staple throughout Mexican cuisine, comforting, adaptable, and deeply rooted in tradition.
This version includes melty Oaxaca cheese tucked inside, which melts as the gorditas cook and creates an irresistible cheese pull once opened. On a recent trip to Guadalajara, I noticed some gorditas mixed cheese directly into the masa instead, similar to my ground beef gorditas recipe.
What Is Carne Asada?
Carne asada translates to “grilled meat” and is one of the most popular beef preparations in Mexican cuisine. It’s typically made by marinating skirt steak, flap meat, or flank steak in a mixture of citrus, garlic, herbs, and spices for deep flavor.
While the name refers to grilling, a large skillet works perfectly well too. The key is cooking the meat over high enough heat to develop good browning while keeping the inside juicy. Once cooked to your preferred doneness, carne asada is commonly served in tacos, burritos, tortas, and, of course, gorditas.
Ingredients
Carne Asada
- Flap steak: Rich, beefy cut that absorbs the marinade beautifully and stays tender and juicy after cooking. Skirt steak or flank steak can also be used.
- Olive oil, soy sauce & balsamic vinegar: Add richness, savory depth, balance, and help the marinade coat the meat evenly.
- Orange juice & lime juice: Bright citrus flavors classic in carne asada marinades
- Garlic, ground onion, cumin, chipotle powder & Mexican oregano: Create smoky, earthy, bold Mexican seasoning notes.
Gorditas
- Instant corn masa harina: Traditional corn flour used to make masa dough with a soft texture and corn flavor.
- Water: Hydrates the masa harina and brings the dough together.
- Oaxaca cheese: Traditional Mexican melting cheese with a mild, creamy, buttery flavor that creates an irresistible cheese pull.
- Oil for frying: Gorditas are deep fried until golden and crisp, creating a lightly toasted corn flavor.
- Salt: Enhances and balances flavor.
Accompaniments
- Refried beans: Creamy and flavorful.
- Lettuce: Adds texture.
- Queso fresco: Mild, milky, crumbly cheese.
- Crema Mexicana: Slightly sweet, tangy, and creamy.
- Mexican salsa: Adds spicy heat and an extra layer of fresh flavor.
- Pickled jalapeños: Add heat, acidity, and crunch.
- Avocado: Creamy and buttery.
How to Make Carne Asada Gorditas
Here’s a quick overview of how everything comes together. For full, step-by-step instructions, be sure to check out the recipe card below.
Prep Accompaniments
Before starting, have the accompaniments ready for assembling the gorditas.
Marinate the Carne Asada
Whisk together the marinade ingredients, rubbing the Mexican oregano between your hands before adding it in. Coat the steaks evenly in the marinade, cover tightly, and refrigerate for 30 minutes to 1 hour.
Prepare the Masa Dough
Mix the masa harina, salt, and warm water until a soft dough forms. Knead until smooth, hydrated, and pliable. The masa should flatten without cracking around the edges. Keep covered to prevent drying.
Stuff & Shape the Gorditas
Portion the masa and flatten each into a disk with a shallow center. Fill with Oaxaca cheese, seal completely, and gently flatten into thick gorditas with smooth edges.
Alternative Shaping Method
After stuffing and sealing the gordita, lightly flatten it and place it between two plastic liners. Gently press with the bottom of a plate until evenly shaped, then smooth the edges and carefully peel away the plastic.
A tortilla press also works beautifully for this step.
Cook the Gorditas
Cook the gorditas on a hot comal or cast iron skillet until lightly golden on both sides. This helps set the masa before frying and creates toasted corn flavor.
Cook the Carne Asada
Sear the steaks over medium high heat in batches for proper browning. Cook to your preferred doneness, then rest before dicing into bite size pieces.
Fry Until Golden
Deep fry the gorditas until crisp, golden brown, and fully cooked through. Drain briefly before assembling.
Assemble the Gorditas
Carefully cut a pocket into each warm gordita and spread in refried beans. Fill with carne asada, lettuce, queso fresco, crema Mexicana, and salsa. Additional options, pickled jalapeños and avocado.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Carne Asada Gorditas.
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Tips for Success
- Use the texture of the masa as your guide. If needed, adjust with small amounts of water or masa harina until smooth and pliable.
- Keep the masa covered with a damp paper towel to prevent it from drying out.
- If the masa starts to crack while shaping, lightly dampen your fingers with water and smooth it out.
- A tortilla press is another great option for evenly shaping the gorditas.
- Cook the steak in batches to encourage better browning and flavor instead of steaming.
- Carne asada translates to “grilled meat,” but a large skillet or cast iron pan works beautifully too.
- Frying at 325°F helps the gorditas cook through evenly while developing a crisp golden crust.
Variations
- Meat options: Skirt steak or flank steak work beautifully in place of flap steak.
- Milder seasoning: Swap the chipotle powder for paprika for less heat.
- Cheese swap: Mozzarella is a great substitute for Oaxaca cheese with a similar melty texture.
- Crunchy topping: Finely shredded cabbage can be used instead of lettuce.
- Salsa options: Try salsa verde or avocado salsa instead of a red salsa for a different flavor profile.
- Crema substitute: Sour cream works well in place of crema Mexicana.
T1D Personal Touch
As someone with type 1 diabetes, this is simply how I personally approach a meal like this.
I truly love a good gordita, so since this recipe is higher in carbs, I usually enjoy one, pair it with veggies or a chopped salad, dose my insulin accordingly, then go for a walk in addition to my regular workout routine. Afterward, I drink plenty of water and keep an eye on my sugar levels.
More Mexican Favorites
- Ground Beef Gorditas
- Ancho Chiles Rellenos
- Beef Chile Colorado
- Ground Pork Tacos Al Pastor
- Tacos de Bistec
More Gordita Pairings
Storage Instructions
Store leftover components separately in airtight containers for the best freshness and texture.
The gorditas, carne asada, refried beans, and salsa can be refrigerated for up to 4 days. Store remaining accompaniments according to their package instructions and expiration dates.
Freezing
Gorditas freeze best without the accompaniments. Let them cool completely, then stack with parchment paper between each one and freeze in a freezer safe container for up to 2 months.
The carne asada and refried beans can also be frozen separately in airtight freezer safe containers for up to 2 months.
Frequently Asked Questions
Can I make the gorditas ahead of time?
Yes. The gordita portion can be cooked ahead and reheated on a skillet, comal, oven, or air fryer until heated through and lightly crisp again. Then proceed with the fillings before serving.
What’s the best meat for carne asada gorditas?
Flap steak is rich and flavorful, but skirt steak or flank steak also work beautifully.
Why do my gorditas crack while shaping?
The masa is likely too dry. Add a small amount of water at a time until the dough feels smooth and pliable.
Can I cook the gorditas without frying them?
Yes. They can be fully cooked on a comal or skillet, though frying gives them a crisp golden exterior and deeper toasted corn flavor.
Carne Asada Gorditas
Ingredients
CARNE ASADA
- 2 lbs flap steak, about ½ inch thick
MARINADE
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tbsp balsamic vinegar
- ¼ cup orange juice, freshly squeezed
- ¼ cup lime juice, freshly squeezed
- 4 garlic cloves, grated or finely minced
- 2 tsp ground onion
- 1 tsp ground cumin
- 1½ tsp chipotle powder
- 1 tsp dried Mexican oregano
- 1 tsp kosher salt or to taste
GORDITAS
- 3 cups instant corn masa harina
- ½ tsp kosher salt
- 2 to 2½ cups warm water, plus more if needed
- 8 oz Oaxaca cheese, freshly grated (not pre-shredded)
- Neutral oil, for frying
ACCOMPANIMENTS
- 1½ cups refried beans
- Lettuce, shredded
- Queso fresco, crumbled
- Crema Mexicana
- Mexican salsa
- Pickled jalapeños, optional
- Avocado, optional
Instructions
- Before starting, have the accompaniments ready for assembling the gorditas.
Marinate the Meat
- In a medium non reactive bowl, combine the marinade ingredients. Rub the oregano between your hands before adding it in, then whisk everything together. Taste and add salt as needed.
- Coat the steaks evenly in the marinade, cover tightly, and refrigerate for 30 minutes to 1 hour.
Make the Masa
- Combine the masa harina and salt in a large bowl, mixing by hand for even distribution. Gradually add the warm water, mixing between additions with your hands, until the mixture forms a smooth, well hydrated mass with no dry spots.
- Knead for 3 to 5 minutes until the masa feels smooth, hydrated, and pliable. To test it, shape a small ball and flatten it into a disk, the edges should stay smooth without cracking.
- If the masa feels dry or cracks, add a little water at a time. If it feels sticky, mix in a small amount of masa harina. Cover with a damp paper towel to keep it from drying out.
Shape the Gorditas
- Portion the masa into 3 oz balls. Flatten each into a disk while creating a shallow well in the center. Add enough Oaxaca cheese to fit comfortably, then bring the edges together to fully enclose the filling and form a sealed ball.
- Gently flatten by rocking and rotating the dough while applying even pressure. Shape into a smooth gordita about 3/4 inch thick. If needed, lightly dampen your fingers with water to keep the masa moist and smooth.
- You can cook the gorditas as you shape them, or place them on a parchment lined sheet pan and cover with plastic wrap to prevent drying. Once covered, you can gently smooth and refine their shape further, if needed.
Beginner Friendly Shaping Method
- After stuffing and sealing the cheese ball, place it between two plastic liners. Use the bottom of a plate to gently press it to the desired thickness, then smooth the edges and carefully peel away the plastic.
- Using a tortilla press for shaping works beautifully as well.
Cook the Gorditas
- Heat a comal or cast iron skillet over medium to medium low heat.
- Place the gorditas on the hot surface and cook until the bottoms release easily and develop golden brown spots. Flip and cook the other side until evenly browned, flipping as needed for even cooking.
- This step par cooks the gorditas. Remove from the heat once ready and set aside momentarily.
Cook the Carne Asada
- Heat a skillet over medium high heat. Cook the steaks in batches to avoid overcrowding and encourage browning instead of steaming. Turn occasionally for even color.
- Cook to your preferred doneness, checking with an instant read thermometer. Remove from the heat, loosely tent with foil, and rest for 5 to 10 minutes.
Fry the Gorditas
- Heat a generous amount of oil to 325°F. Fry the gorditas until golden brown all around and fully cooked through. Transfer to a rack or paper towels to drain excess oil.
Assemble the Gorditas
- Small dice the meat into bite size pieces.
- While still warm, hold each gordita with a paper towel and carefully cut halfway through the side to create a pocket.
- Spread refried beans inside each gordita, then fill with carne asada, followed by lettuce, queso fresco, crema mexicana, and salsa. Serve with chiles en escabeche and avocado, if desired.
Notes
Nutrition
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