• 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.