Gorditas de Bistec y Chicharrón Prensado con Salsa Verde

Gorditas de Bistec y Chicharrón Prensado con Salsa Verde ingredients

• 1 lb tomatillos
• 2-3 serrano peppers
• 1/4 cup white onion
• 1 garlic clove
• 1/4 cup fresh cilantro
• 1/2 cup chicken broth
• 1/2 tsp salt
• 12 oz chicharrón prensado
• 1 tbsp lard or vegetable oil
• 1/4 cup white onion
• 1 clove garlic
• 1 lb skirt steak or flank steak
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 2 cups masa harina
• 1.5 cups warm water
• 1/2 tsp salt
• 2-3 cups vegetable oil or lard
• 1/2 cup crema Mexicana or sour cream
• 1/2 cup queso fresco
• 1/4 cup white onion
• 2 tbsp fresh cilantro

How to make Gorditas de Bistec y Chicharrón Prensado con Salsa Verde

1. Prepare the Salsa Verde: Place tomatillos and serrano peppers in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 10-12 minutes, until tomatillos are soft and dull green. Drain, reserving about 1/2 cup of the cooking water.
2. Transfer the cooked tomatillos, serranos, 1/4 cup white onion, 1 garlic clove, 1/4 cup fresh cilantro, and 1/2 cup chicken broth to a blender. Blend until completely smooth. Season with 1/2 tsp salt and set aside.
3. Cook the Chicharrón Prensado: Heat 1 tablespoon lard or vegetable oil in a medium skillet over medium heat. Add 1/4 cup finely diced white onion and 1 minced garlic clove; sauté for 3-4 minutes until softened and fragrant.
4. Add 12 oz diced chicharrón prensado to the skillet and cook for 5 minutes, stirring occasionally, until it starts to brown slightly. Pour the prepared salsa verde over the chicharrón and bring to a simmer. Reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the chicharrón to soften, stirring occasionally. Adjust seasoning if needed.
5. Prepare the Steak: Pat the 1 lb skirt steak dry with paper towels. Season generously on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy-bottomed skillet or cast iron pan over medium-high heat until shimmering.
6. Sear the steak for 3-5 minutes per side for medium-rare, or until your desired doneness, ensuring a good crust forms. Remove from pan, tent with foil, and let rest for 5-10 minutes before slicing thinly against the grain.
7. Make the Gorditas: In a large bowl, combine 2 cups masa harina and 1/2 tsp salt. Gradually add warm water, about 1.5 cups, mixing with your hands until a soft, pliable dough forms that is not sticky. Knead for 2-3 minutes. Cover the dough with a damp cloth to prevent drying.
8. Form the Gorditas: Divide the masa dough into 8-10 equal portions and roll each into a ball. Using a tortilla press or your hands, flatten each ball into a thick disc, about 3-4 inches in diameter and 1/4 inch thick. Aim for a slightly thicker tortilla.
9. Cook and Fry the Gorditas: Heat 2-3 cups vegetable oil or lard in a deep skillet or Dutch oven to 350-375°F (175-190°C). Carefully fry the gorditas, one or two at a time, for 2-3 minutes per side, until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
10. Assemble the Gorditas: While still warm, carefully slice each gordita horizontally around its perimeter, creating a pocket (like pita bread). Fill each pocket generously with a spoonful of the warm chicharrón prensado and a few slices of the grilled steak.
11. Garnish and Serve: Drizzle with crema Mexicana, sprinkle with crumbled queso fresco, finely diced white onion, and chopped fresh cilantro. Serve immediately.
12. Enjoy these hearty Gorditas de Bistec y Chicharrón Prensado for a truly satisfying Mexican dinner!

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