Steak and Nopales Gorditas with Cotija Cheese

Steak and Nopales Gorditas with Cotija Cheese ingredients

• 2 medium fresh nopales (cactus paddles)
• 4 cups water
• 0.5 tsp salt
• 0.75 lb sirloin or flank steak
• 1 tbsp olive oil
• 0.25 cup white onion
• 1 clove garlic
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 0.25 tsp salt
• 0.25 tsp black pepper
• 2 cups masa harina
• 1.75 cups warm water
• 0.5 tsp salt
• 0.5 cup vegetable oil
• 0.5 cup cotija cheese
• 0.5 cup salsa verde
• 2 tbsp fresh cilantro

How to make Steak and Nopales Gorditas with Cotija Cheese

1. If using fresh nopales, carefully clean the 2 medium cactus paddles by scraping off spines and thorns with a knife. Dice the cleaned nopales into 1/2-inch pieces. Bring 4 cups of water with 1/2 teaspoon salt to a boil in a saucepan. Add the diced nopales and boil for 15-20 minutes, or until tender and the slimy texture has dissipated. Drain well and set aside. (If using jarred nopales, simply rinse and drain).
2. Prepare the steak filling. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 0.75 pound diced sirloin or flank steak and cook for 3-4 minutes, stirring frequently, until browned on all sides. Remove the steak from the skillet and set aside.
3. Reduce the heat to medium. Add 1/4 cup finely diced white onion to the same skillet and cook for 3-4 minutes until softened. Stir in 1 minced garlic clove, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
4. Return the cooked steak to the skillet along with the drained nopales. Stir to combine the ingredients and cook for another 2-3 minutes to allow the flavors to meld. Remove from heat and keep warm.
5. Make the Gorditas dough. In a large bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Gradually add approximately 1.75 cups warm water, mixing with your hands until a soft, pliable dough forms. It should be moist but not sticky. Knead for 2-3 minutes until smooth. Cover the dough with a damp cloth to prevent it from drying out.
6. Divide the masa dough into 8 equal portions. Roll each portion into a ball, then flatten into a thick disk, about 3-4 inches in diameter and 1/2-inch thick. The edges should be slightly raised.
7. Heat 1/2 cup vegetable oil in a heavy-bottomed skillet or cast iron pan over medium heat. Once the oil is hot (around 350°F / 175°C), carefully place 2-3 gorditas in the pan without overcrowding.
8. Fry the gorditas for 4-6 minutes per side, or until they are golden brown and puffed up, indicating they are cooked through. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining gorditas.
9. While the gorditas are still warm, carefully use a sharp knife to cut a slit along the edge of each gordita, creating a pocket (like a pita bread). Be careful not to cut all the way through.
10. Fill each gordita pocket generously with the warm steak and nopales mixture. Top the filling with a sprinkle of 1/2 cup crumbled cotija cheese and a drizzle of 1/2 cup salsa verde.
11. Garnish with 2 tablespoons chopped fresh cilantro. Serve the Steak and Nopales Gorditas immediately for a flavorful and satisfying Mexican lunch.

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