Chorreadas
Ingredients
Steak Marinade
-
6
cloves
garlic, finely chopped
-
1
cup
coarsely chopped cilantro
-
½
cup
light Mexican beer
-
½
cup
fresh orange juice
-
⅓
cup
fresh lime juice
-
¼
cup
extra-virgin olive oil
-
2
Tbsp.
apple cider vinegar
-
2
Tbsp.
chili powder
-
2
Tbsp.
kosher salt
-
1
Tbsp.
freshly ground pepper
-
1
Tbsp.
ground cumin
-
2
lb.
skirt or flank steak, cut into 5" pieces
Salsa
-
2
large
plum tomatoes, halved lengthwise
-
1
small
white onion, halved
-
2
large
tomatillos, halved
-
3
dried
chiles de árbol
-
3
cloves
garlic
-
1
Tbsp.
vegetable oil
-
1
tsp.
kosher salt
Gordita
-
2
cups
masa harina
-
1½
tsp.
kosher salt
Beans and Assembly
-
4
Tbsp.
vegetable oil
-
1
small
white onion, finely chopped
-
2
cloves
garlic, finely chopped
-
1
15.5-oz. can
pinto beans, rinsed
-
1½
tsp.
kosher salt
-
1
tsp.
ground cumin
-
6
oz.
Chihuahua cheese or pepper Jack, coarsely grated
-
1
medium
red onion, finely chopped
-
Coarsely chopped
cilantro (for serving)
Instructions
- Combine garlic, cilantro, beer, orange juice, lime juice, olive oil, vinegar, chili powder, salt, pepper, and cumin in a bag or dish. Add steak, marinate for at least 4 hours.
- Broil tomatoes, onion, and tomatillos until charred, then blend with chiles, garlic, oil, and salt to make salsa.
- Mix masa harina and salt, add water, and knead until smooth. Divide into portions and let rest.
- Cook onion and garlic in oil, add beans, salt, cumin, and water. Mash and cook until thick.
- Cook marinated steak until charred, then slice and chop.
- Fry gorditas until golden, then drain on a rack.
- Top each gordita with beans, cheese, steak, salsa, onion, and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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