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Golden fried gorditas split open and filled with seared beef, lettuce, tomato, onion, avocado salsa and crumbled cheese on a ceramic plate

Cheese-Stuffed Beef Gorditas

Crispy cheese-stuffed corn masa gorditas filled with seasoned seared beef, fresh toppings and a creamy avocado salsa.
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Prep Time 30 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 920
Ingredients Method Notes

Ingredients
  

For the beef
  • 2 1/2 lb beef chuck steak cut into 1/2-inch pieces
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tbsp liquid seasoning sauce Maggi or Worcestershire
  • 1/4 cup sour orange juice or 2 tbsp each orange and lime juice
  • 2 tbsp cilantro or parsley chopped
  • 1 tbsp neutral oil
For the gorditas
  • 3 cups masa harina about 345 g
  • 2 1/2 cups warm water
  • 2 cups shredded mozzarella 225 g
  • 2 tbsp Mexican crema or sour cream
  • neutral oil for shallow frying
For the avocado salsa
  • 1 ripe avocado
  • 1 tomatillo husk removed
  • 1 jalapeño seeded for less heat
  • 1/4 cup cilantro
  • 1 small piece onion
  • 1 garlic clove
  • 1 lime juiced
  • 1/4 cup sour cream or mayonnaise or Greek yogurt
  • 2-4 tbsp water
  • salt and pepper to taste
To serve
  • shredded lettuce
  • diced tomato
  • chopped onion
  • Mexican crema
  • queso fresco or cotija crumbled

Method
 

  1. Toss the beef with the salt, pepper, garlic powder, onion powder, paprika, seasoning sauce, sour orange juice and cilantro. Cover and refrigerate at least 30 minutes.
  2. Mix the masa harina with about two thirds of the warm water, then add the rest gradually and knead 2 to 3 minutes until soft and smooth. Cover with a damp towel and rest 10 minutes.
  3. Mix the mozzarella with the crema.
  4. Divide the dough into 12 balls. Shape each into a cup, add about 1 tbsp cheese filling, seal, then flatten into a disk about 3 1/2 inches wide and 1/2 inch thick. Smooth any cracks with a wet finger.
  5. Heat about 1/4 inch oil in a heavy skillet over medium to medium-low heat. Fry the gorditas in batches 4 to 5 minutes per side, until deep golden and cooked through. Drain.
  6. Meanwhile, cook the drained beef in 1 tbsp oil over medium-high heat in two batches, 8 to 10 minutes, until browned and cooked through. Discard the leftover marinade.
  7. Blend all the salsa ingredients until smooth, adding water as needed, and season to taste.
  8. Cut each gordita open along two thirds of its edge to form a pocket. Fill with beef, lettuce, tomato and onion, and top with avocado salsa, crema and cheese.

Notes

Yield: about 12 gorditas, 2 per serving.
Make ahead: marinate the beef in the refrigerator up to a day. Shaped, uncooked gorditas keep a few hours in the fridge under a damp towel.
Storage: keep gorditas, beef and salsa separately in airtight containers in the fridge for up to 3 days. Reheat gorditas in a dry skillet or a 350°F (175°C) oven, then fill.
Without frying: cook the gorditas on a dry comal or skillet over medium heat, turning a few times, until spotted and firm.
Substitutions: sirloin, flank or skirt steak instead of chuck; Oaxaca cheese or Monterey Jack instead of mozzarella.
Nutrition is an estimate calculated from standard ingredient values, including toppings and an allowance for frying oil, not a laboratory analysis.