Steak Gorditas

Steak gorditas are crispy on the outside and soft on the inside, and stuffed with flavorful steak and your choice of toppings. They’re easy to make and are perfect for lunch, dinner, or even a weekend family meal.

If you’ve never made gorditas at home before, don’t worry. They’re much easier to make than they look and the results are absolutely worth it.

Why You’ll Love This Recipe

• Crispy on the outside and soft in the middle
• Filled with juicy seasoned steak
• Easy to customize with your favorite toppings
• Made with simple ingredients
• Perfect for feeding a crowd

What Are Gorditas?

Gorditas are thick corn cakes made from masa dough. Gorditas are thicker than tortillas and are sliced open after cooking and stuffed with fillings.

In my recipe, the gorditas are first cooked on a griddle and then lightly fried until they puff up. Once opened, they’re filled with steak, cheese, lettuce, and tomato.

Ingredients

For the Steak

• 2 lbs diezmillo (chuck steak), diced
• 1/2 onion, diced
• 2 small jalapeños, chopped
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 4 teaspoons Montreal steak seasoning, or to taste

For the Gorditas

• 2 cups Maseca for tortillas
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1 2/3 cups plus 2 tablespoons water

For Frying and Serving

• Oil for frying
• Shredded cheese
• Lettuce
• Tomato

How to Make Steak Gorditas

Cook the Steak

Heat the oil in a large pot over medium heat.

Add the diced steak and Montreal steak seasoning. Cook for about 8 minutes, stirring occasionally.

Add the onion, jalapeños, and garlic. Continue cooking for another 5 minutes or until most of the liquid has evaporated.

Keep cooking until the meat is nicely browned in its own fat. Remove from heat and set aside.

Make the Gordita Dough

In a large bowl, combine the Maseca, flour, and salt.

Slowly pour in the water while mixing with your hand until a soft, smooth dough forms.

Cover the dough and let it rest for 25 minutes.

Shape and Cook the Gorditas

Divide the dough into 8 equal portions and roll each portion into a ball.

Flatten each ball into a thick disc. They should be slightly thicker than a regular tortilla.

Cook the gorditas on a hot skillet or griddle over medium heat for 2 to 3 minutes per side until lightly golden.

Fry the Gorditas

Add enough oil to lightly cover the bottom of a skillet and heat over medium heat.

Fry the gorditas two at a time for about 1 minute per side. They should puff up as they cook.

Transfer them to a paper towel-lined plate.

Stuff and Serve

Allow the gorditas to cool slightly.

Carefully slice each gordita open, creating a pocket.

Fill with the steak, shredded cheese, lettuce, and tomato.

Serve immediately while warm.

Tips for the Best Gorditas

• Don’t skip the resting time. It helps hydrate the masa and makes the dough easier to work with.
• If the dough feels dry, add a tablespoon of water at a time until soft.
• Keep the gorditas slightly thick so they can be sliced open easily.
• Frying them after griddling creates the classic crispy exterior and helps them puff up.

Frequently Asked Questions

Can I make the gorditas ahead of time?

Yes. You can prepare the steak and gordita dough ahead of time and store them separately in the refrigerator until ready to cook.

What cheese works best?

Shredded mozzarella, Oaxaca cheese, Monterey Jack, or cheddar all work well.

Can I use a different cut of beef?

Absolutely. Flank steak, sirloin, or skirt steak are all great options.

How do I store leftovers?

Store the steak and gorditas separately in airtight containers in the refrigerator for up to 4 days.

More Mexican Recipes You’ll Love

• Bean Gorditas
• Pupusas de Queso
• Ensalada de Pollo Mexicana
• Homemade Bolillos
• Creamy Jalapeño Dip

These steak gorditas are crispy, cheesy, and packed with flavor. Once you make them at home, you’ll see why they’re such a family favorite.