Steak Gorditas
These homemade steak gorditas are crispy on the outside, soft in the center, and stuffed with juicy seasoned steak and melted cheese. They're easy to make, packed with flavor, and perfect for a satisfying lunch or dinner.
Ingredients
For the Steak
- 2 lbs diezmillo (chuck steak)
- 1/2 onion diced
- 2 jalapeños chopped
- 3 cloves garlic minced
- 2 tbs vegetable oil
- 4 tsp montreal steak seasoning or to taste
For the Gorditas
- 2 cups Maseca for tortillas
- 1/3 cup all purpose flour
- 1 tsp salt
- 1 2/3 cup water plus 2 tbs
Instructions
Cook the Steak
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Heat oil in a large pot over medium heat. Add the steak and seasoning, stir, and cook about 8 minutes, stirring occasionally.
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Add onion, jalapeño, and garlic. Cook another 5 minutes until most of the liquid has evaporated. Continue cooking until the meat is browned in its own fat. Remove from heat and set aside.
Make the Gorditas
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Mix maseca, flour, and salt in a bowl. Slowly add water while mixing with your hand until smooth and moist. Cover and let rest 25 min.
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Divide into 8 balls, then pat each one out slightly thicker than a tortilla.
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Cook on a skillet or griddle over medium heat, 2-3 minutes per side, until golden.
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Heat oil to cover the bottom of a skillet. Fry 2 gorditas at a time for about 1 min per side — they’ll puff up when ready!
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Drain on paper towels, let cool slightly, then carefully slice open. Stuff with steak and your choice of toppings.