This post has been sponsored by the makers of HERDEZ® Salsa & WHOLLY® Guacamole. All thoughts and opinions are my own.
Nothing says summertime like grilling outside! And with 4th of July right around the corner, there is no better time to BBQ!
These Carne Asada Gorditas are a fun recipe that includes juicy steak tucked in a thick corn Gordita (like a chunky tortilla) and smothered in HERDEZ® Casera Salsa Medium and WHOLLY® Guacamole Minis Cups Classic.
To create this recipe I shopped at my local Albertson’s and love that they carry a variety of HERDEZ® salsas. For this recipe I picked the medium salsa and the WHOLLY® Guacamole Minis Cups Classic, I love these Guac cups because they come pre-portioned with no preservatives and, best of all, my guacamole is always fresh!
I love to keep HERDEZ® salsas in my fridge because they are made from simple, quality ingredients and amazing flavor boosters for any recipe or great toppings for any dish. I particularly love their green salsa on my huevos rancheros.
For this recipe, I like to use a simple dry rub marinade with onion powder, smoked paprika, salt, and pepper. But if you have time to spare, I highly recommend that you try my Carne Asada recipe that marinates in a juicy citrus blend overnight.
I love using the Albertson’s app to check availability of ingredients at my local store.
What are Gorditas?
Gorditas are like thick corn tortillas that get pan-fried and then baked until fully cooked. Since they are thicker than a regular taco tortilla, they are perfect for stuffing meats and veggies.
All you need to make them is some white corn flour, water, and salt.
Ingredients:
1 lb skirt steak
1 teaspoon paprika
1 teaspoon onion powder
2 cups cornflour
1.5 cups of water
1 teaspoon salt
3 teaspoon oil
WHOLLY® Guacamole Minis Cups Classic
HERDEZ® Casera Salsa Medium
Mexican cheese blend
Carne Asada:
Add salt and pepper to the steak, paprika, and onion powder. Let it marinate in the fridge for 10-15 minutes.
Grill the steak on high heat until cooked to your desired temperature. I like it medium so I do about 3-4 minutes per side depending on how thick your meat is.
Gorditas:
Make the Gorditas by mixing the cornflour, salt, and water until a paste is formed. It should not be too sticky but soft. Form balls and flatten them until you have a round thick patty.
Preheat the oven to 350 F.
Heat the oil and cook the corn patties for 4 minutes on each side until golden brown. Place them on a baking sheet and bake for 30 minutes or until the patties are fully cooked.
Let them cool down. Slice them in the middle and stuff them with a layer of WHOLLY® Guacamole Minis Cups Classic. Add your Carne Asada, and top them with a layer of salsa HERDEZ® Casera Salsa Medium. Add cheese if you’d like.
Carne Asada Gorditas
Ingredients
- 1 lb skirt steak
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 cups cornflour
- 1.5 cups of water
- 1 teaspoon salt
- 3 teaspoon oil
- WHOLLY® Guacamole Minis Cups Classic
- HERDEZ® Casera Salsa Medium
- Mexican cheese blend
Instructions
Carne Asada
- Add salt and pepper to the steak, paprika, and onion powder. Let it marinate in the fridge for 10-15 minutes.
- Grill the steak on high heat until cooked to your desired temperature. I like it medium so I do about 3-4 minutes per side depending on how thick your meat is.
Gorditas
- Make the Gorditas by mixing the cornflour, salt, and water until a paste is formed. It should not be too sticky but soft. Form balls and flatten them until you have a round thick patty.
- Preheat the oven to 350 F.
- Heat the oil and cook the corn patties for 4 minutes on each side until golden brown. Place them on a baking sheet and bake for 30 minutes or until the patties are fully cooked.
- Let them cool down. Slice them in the middle and stuff them with a layer of WHOLLY® Guacamole Minis Cups Classic. Add your Carne Asada, and top them with a layer of salsa HERDEZ® Casera Salsa Medium. Add cheese if you’d like.
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