Carne Asada Gorditas

Carne Asada Gorditas introduction

Introduction

People in the area commonly enjoy one of Mexico’s favorite street foods — a fried gordita. Can be used for almost any type of filling — as long as it is not too runny! And my preferred one is carne asada – a succulent, seared steak which goes amazing with jalapeños and onions to give you some deliciousness! Imagine biting down into a mouthful of that thick, warm cornmeal and beefy goodness with a pinch of HERDEZ® Casera Salsa Medium coupled with WHOLLY Guacamole Minis Cups Classic.

A Perfect Summer BBQ Delight

With the 4th of July right around the corner, it’s JAMMING time to get those grills going and make this tasty Carne Asada Gorditas. They are not only having fun but also gaining popularity. What Happens is the juicy steak goes on a thick corn Gordita, and gets smothered with HERDEZ® Casera Salsa Medium topped with WHOLLY® Guacamole Minis Cups Classic. When you combine the two there is this beautiful smothered taste that just makes people keep coming back.

Grocery Shopping for the Best products

The following product can help you give your gorditas a try at any time: HERDEZ® salsas and WHOLLYكم Guacamole Minis Cups Classic Ways to get the best out of these products start with visiting your nearest Albertson´s. My favorite is the guac packs from Wholly Guacamole because they have no preservatives and I love that it comes pre-portioned so my family doesn’t eat it all in one sitting. This makes the medium salsa an outstanding option, as it introduces some balanced flavor that pairs so well with a fried gordita. Whether you are cooking Carne Asada Gorditas as part of a celebration or just for casual dinner, these ingredients will help bring that down-home goodness.

What are Gorditas?

Gorditas = thick, pan fried AND baked corn tortillas By texture they are a bit more substantial than the traditional taco tortillas so can stand on their own if stuffed with lots of meats, veggies and beans. The thicker corn tortilla allows for a pocket to be made in the middle ideal for delicious Mexican fillings. Or stuff the things with meats and veggies — they are truly a blank slate.

You might think it’s due to the massive size because gordita translates through google search as chubby in english. No bake cookies, with their name alone, seem to have some charm. While the name is still somewhat questionable, it’s funny to think that this could play off of how thick corn tortillas tend to be.

Shredded pork tamales are a favorite in Mexican cuisine and they come together for a tasty, filling meal that will warm you up from the inside out. Gorditas are a tasty and delicious shell that, when filled with carne asada or whatever else you fancy, provide an authentic taste of Mexico.

Ingredients

Carne Asada Gorditas ingredients

Dough

  • 2 cups maseca (corn flour)
  • 1/4 cup all purpose flour
  • 1 3/4 cups warm water
  • 1 tsp salt
  • 1 tbsp baking powder
  • 8 oz monterey jack cheese

Carne Asada

  • 2 lbs skirt steak
  • 3-4 plump garlic cloves
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/2 tsp Mexican oregano
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 3 limes
  • 1 orange
  • 1 tbsp vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1 small onion
  • 2 jalapenos cut in half lengthwise

Guacamole

  • 2 ripe avocados
  • 1 roma tomato
  • 1/4 onion
  • 2 tbsp chopped cilantro
  • 1 tsp lime juice
  • salt & pepper to taste

Other toppings

  • queso fresco
  • iceburg lettuce
  • salsa
  • crema
  • lime

Carne Asada Gorditas

Instructions

Carne Asada Gorditas instruction

Carne asada gorditas Ingredients for 8 Gordita Base:2 cups Maseca1 cup hot water Salt to taste Carne Asada Marinade 200 Gr Beef – skirt steak or any other kind you prefer¼ pineapple, peeled and pounded into puree4 cherry tomatoes½ Habanero pepper juice of one lime TT Salt Ancho powder (chili powder)Garnish on the side Salsa Roja Mexican Crema Feta Tajin Hot Sauce Instructions For this recipes carne asada with a thick corn pancake we need start by marinating the beef.

Saute the garlic cloves in a pan until they are cooked out and you can puree them with salt into a paste. Then mash the juice out of 2 small onions that have been finely chopped. Stir in chopped cilantro, juice of 2 limes and 1 orange, vinegar and your favorite dry spice blend. Remember: scrape up all the garlic paste from the bottom of the bowl to get full strength.

Rub the prepared marinade on the skirt steak and place jalapeno halves. Cover and refrigerate 2 hours to marinate. In the meantime, smash your avocados and combine them with all remaining guacamole ingredients to initially prepare the guac. Cover the avocado directly with saran wrap to prevent it from going rancid due to oxidation.

Gorditas: Mix maseca, ap flour, baking powder and salt in a bowl Add warm water little by little and combine it to a smooth & not-sticky dough. Form the dough into 8 equal size balls, flatten them in discs that are roughly between an eighth and a quarter inch thickness. Be sure they are not too thick or the oil will seep into them and they won’t puff correctly.

Add any leftover gorditas back in the fridge for further use. Carne asada cooking with jalapenos and onions on a cast iron grill. Allow it to stand for 10 minutes and then chop into chunks, sprinkle fresh lime juice on top. Pour them into a pan with enough neutral flavor oil where you fry them until they are golden brown. If you are a little health-conscious, using a comal instead of oil may be ideal.

Slice open the gorditas carefully, cut them in half (while still warm), and top with guacamole, queso fresco, lettuce carne asada creamy salsa. Dress it up a little with WHOLLY® Guacamole Minis Cups Classic & HERDEZ® Casera Salsa Medium. Plate up and savor those succulent flavors of your delicious home-made carne asada gorditas!!

 

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