Ingredients
2 cups masa harina
1 cup warm water
1 teaspoon salt
1 teaspoon baking powder
Oil for cooking
Toppings of your choice (such as avocado, salsa, cheese, onions)
Directions
1. Start by seasoning the flank steak with salt and pepper. Grill it or pan-sear it over medium-high heat until it’s cooked to your preferred doneness. Let the steak rest for a few minutes, then slice it thinly against the grain.
2. In a large bowl, combine the masa harina, warm water, salt, and baking powder. Mix until a soft dough comes together. Divide the dough into small, equal-sized balls.
3. Flatten each dough ball between your hands to form a disc, about a quarter-inch thick.
4. Heat a bit of oil in a large skillet over medium heat. Cook each gordita for a couple of minutes on each side until they’re puffed up and golden brown.
5. Once the gorditas are cool enough to handle, carefully slice them open to form a pocket.
6. Fill each gordita with slices of the cooked steak and any toppings you love—avocado, salsa, cheese, and onions all work beautifully. Serve warm and enjoy every bite!
