Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Skirt, flank, or strip steak

  2. 1 1/2 tablespoons 22ml Olive oil

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  5. 1 cup 237ml Salsa Cauda - seeNote

  6. 1 cup 160g / 5.6oz Cooked black beans

  7. 4 cups 160g / 5.6oz Romaine lettuce leaves - shredded (large)

  8. 1 cup 237ml Crema - seeNote

  9. 1 1/2 cups 219g / 7.7oz Grated Mexican manchego cheese

Instructions Jump to Ingredients ↑

  1. * Note: See the "Salsa Cauda" and "Crema" recipes which are included in this collection.

  2. Cut the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. 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. Transfer to a cutting board. Cut with the grain into 1/2-inch wide strips and reserve in a bowl with the juices.

  3. To fill the gorditas, place an equal quantity of steak, Salsa Cauda, black beans, lettuce, Crema and cheese inside the pocket of each and serve immediately.

  4. This recipe yields 6 gorditas.


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