| Gorditas Gorditas I Gorditas II Chorizo & Shrimp |
| Gorditas I ~ Masa 4 cups finely ground deep yellow masa harina 2¾ cups cold water 1 teaspoon salt 1. Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Carne Asada filling: Other variations of Carne Asada ¾ pound skirt, flank, or strip steak 1½ tbsp olive oil ½ tsp salt ¼ tsp freshly ground black pepper 1 cup salsa 1 cup refritos 4 large leaves lettuce, shredded 1 cup crema (optional) 1½ cups grated Mexican manchego cheese 1. Cut the beef across the grain into ¼-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. 2. Heat a grill or dry cast iron skillet until smoking. Sear the meat until it is light pink in the center, about 30 seconds per side. 3. Transfer to a cutting board. Cut with the grain into ½-inch wide strips and reserve in a bowl with the juices. 4. To fill the gorditas, place an equal quantity of steak, salsa cruda, refritos, lettuce, crema and cheese inside the pocket of each and serve immediately. Makes: 6 gorditas |
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