Steak Gorditas

• Meat

  • 1 lb Chuck steak, cut

• Produce

  • 1 clove Garlic
  • 2 Serranos
  • 1/4 Sweet onion
  • 2 Tomatillos, large

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Chili powder
  • 2 cups Corn masa harina or white corn masa harina, yellow
  • 1/2 tsp Paprika, smoked
  • 1/2 tsp Red pepper flakes [optional
  • 2 Salt
  • 1/2 tsp Salt
  • 1 tbsp Seasoning, coarse steak store bought

• Oils & Vinegars

  • 1 Olive oil
  • 1 1/2 tbsp Olive oil plus more

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 3/4 cup Water, HOT

Found on hispanickitchen.com

Description

Directions

• In a small bowl, combine the spices to season the steak and season the steak generously on both sides. Cover with plastic wrap and chill for now. For the Gorditas: Add water and salt to a bowl and stir just until salt is dissolved. Gradually add in the masa harina mixed with baking powder. Add olive oil and mix until soft dough forms.
• Roll 6 equal-size masa balls. With a little warm water on hand, wet hands and using the palm of your hands, pat balls gently to form the gordita. If the edges crack, smooth over by rubbing a little water over the area. Place onto plate and cover. Set aside. For the Salsa Verde: While masa and steak are setting, prepare your salsa or other garnishes for gorditas. Place all ingredients for salsa verde in a glass bowl. Cover with paper towel and microwave on high for 5 minutes.
• Transfer contents to the blender. Add lime juice, pepper flakes and salt. Secure the lid by placing a towel over the top. Hold down with hand and pulse to blend. Taste for salt and pour into serving dish.
• Remove steak from refrigerator and leave it outside until it reaches room temperature. Preheat cast-iron pan to medium/low heat for 5 minutes. When hot, drizzle a little olive oil into pan. Place 3 gorditas in pan, cover with lid and cook for 3 to 4 minutes. Turn and cook for another 3 minutes, more or less. Add another drizzle of olive oil to pan when you turn them. Keeping them covered while cooking creates a little steam, and the gorditas will puff up slightly.
• Let the gorditas cool for just 1 minute. To cut open, place a few folded paper towels over each gordita. Using a small serrated knife, carefully slice open 3/4 of the way. Turn gordita as you slice. The paper towels keep your hands from getting burned while slicing. Gorditas slice better when they are warm. Keep gorditas warm in a low-temperature oven.
• Preheat cast-iron pan to medium heat for 5 minutes or until very hot. Drizzle steak with olive oil on both sides. Add 1 tablespoon of butter to hot pan. Cook steak for 3 to 4 minutes per side for medium rare. Transfer steak to cutting board and tent loosely. Slice, against the grain.
• Fill gorditas with beans and steak. Garnish with cheese, guacamole, salsa and lettuce.