Chorreadas

Total Time

1 hour 20 minutes (plus marinating)

The Mazatlán-style chorreada is a regional delicacy enjoyed at taquerias throughout the lively beach town in the state of Sinaloa. Here a medley of chopped cilantro and onion dress citrusy steak on a refried-bean-slathered gordita. The gordita is a Mexican corn cake, made from masa harina that is sometimes stuffed, but serves as the chorreada’s golden base.

Along the countryside of Costa Rica, you’ll find chorreadas that resemble arepas, or corn pancakes, usually eaten for breakfast with coffee. This recipe’s style of chorreada is regionally specific to Mazatlán and is characterized by the gordita as the base coupled with grilled steak on top. To achieve the perfect gorditas, it’s important to make sure they are no more than ¼” thick. A tortilla press works well for this, but you can gently press the dough to the desired thickness on a parchment-lined baking sheet. Use your hands to round out the edges until there are no cracks in the dough and you have a smooth round.

There’s no shortage of salsas throughout Mexico, and this taqueria-style version is commonly served on chorreadas. Charring the tomato, tomatillo, and onion imparts incomparable flavor. But this recipe is adaptable to swaps—your favorite store-bought salsa works too. And can also swap in a doctored-up can of refried beans (like La Preferieda); pinto beans are best for refried beans, thanks to their buttery texture and readiness to absorb spices. Although carne asada is what’s most commonly found in the Sinoalese chorreada, you can use this dish to show off grilled chicken, pulled pork, or charred shrimp. Or skip the meat altogether and just go with cheese.

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Ingredients

6 servings

Steak

6

garlic cloves, finely chopped

1

cup coarsely chopped cilantro

½

cup light Mexican beer (such as Tecate, Modelo, Corona, or Pacifico)

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. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

1

Tbsp. freshly ground pepper

1

Tbsp. ground cumin

2

lb. ¼”-thick skirt or flank steak, cut into 5″-long pieces

Salsa

2

large plum tomatoes, halved lengthwise

1

small white onion, halved through root end

2

large tomatillos, husks removed, rinsed, halved

3

dried chiles de árbol

3

garlic cloves

1

Tbsp. vegetable oil

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Gordita

2

cups (240 g; or more) masa harina (such as Maseca)

1½

tsp. Diamond Crystal or 1 tsp. Morton kosher salt

Beans and Assembly

4

Tbsp. vegetable oil, divided; plus more for frying (4–5 cups)

1

small white onion, finely chopped

2

garlic cloves, finely chopped

1

15.5-oz. can pinto beans, rinsed

1½

tsp. Diamond Crystal or 1 tsp. Morton kosher salt

1

tsp. ground cumin

Freshly ground pepper

6

oz. Chihuahua cheese or pepper Jack, coarsely grated

1

medium red onion, finely chopped

Coarsely chopped cilantro (for serving)

Special Equipment

A deep-fry thermometer

A tortilla press

Preparation

Steak

Step 1

Mix 6 garlic cloves, 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. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 1 Tbsp. freshly ground pepper, and 1 Tbsp. ground cumin in a 1-gal. resealable plastic bag or large baking dish to combine. Add 2 lb. ¼”-thick skirt or flank steak, cut into 5″-long pieces, to marinade and turn to coat. Seal (or cover) and chill at least 4 hours and up to 1 day.

Salsa

Step 2

Heat broiler. Line a rimmed baking sheet with foil. Place 2 large plum tomatoes, halved lengthwise, 1 small white onion, halved through root end, and 2 large tomatillos, husks removed, rinsed, halved, cut side up on prepared baking sheet; broil until vegetables are charred on top, 8–12 minutes. Let cool slightly, then transfer to a blender. Add 3 dried chiles de árbol, 3 garlic cloves, 1 Tbsp. vegetable oil, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and blend until smooth; set salsa aside.

Gordita

Step 3

Whisk 2 cups (240 g) masa harina and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl. Stir in 1¾ cups room-temperature water, then knead in bowl with your hands until a dough forms. Dough should feel smooth and wet but not sticky. A small ball flattened in your palm should not show any cracks around the edges. If masa feels dry, add more water, 1-tablespoonful at a time, kneading until smooth. If masa feels too wet, add additional masa harina, 1-tablespoonful at a time, kneading until smooth.

Step 4

Divide dough into 6 portions (about 105 g each); roll into smooth balls and transfer to a plate. Wrap masa balls tightly with plastic to keep them from drying out. Let sit at least 15 minutes and up to 30 minutes.

Beans and Assembly

Step 5

While the dough is resting, heat 3 Tbsp. vegetable oil in a medium saucepan over medium-high. Add 1 small white onion, finely chopped, and cook, stirring often, until softened and fragrant, about 3 minutes. Add 2 garlic cloves, finely chopped, one 15.5-oz. can pinto beans, rinsed, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. ground cumin and season with freshly ground pepper; stir to combine. Pour in ¼ cup warm water and bring to a simmer, mashing beans with a potato masher (or a fork and some elbow grease) until mostly smooth. Cook, stirring often, until most of the liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency and loose enough to fall off a spoon; add more water as needed.) Remove from heat; cover and keep warm until ready to use.

Step 6

Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over high. Remove steak from marinade, letting excess drip back into bag; discard marinade. Cook steak, turning occasionally, until charred and medium-rare to medium (an instant-read thermometer inserted into the thickest part should register 130° for medium-rare and 150° for medium), 10–15 minutes total. Transfer steak to a cutting board and let rest 10 minutes. Thinly slice steak against the grain, then chop into ¼” pieces.

Step 7

Meanwhile, place a wire rack inside a rimmed baking sheet. Pour oil into a large cast-iron skillet or other heavy high-sided skillet (not nonstick) fitted with deep-fry thermometer to come 1″ up sides (4–5 cups). Heat over medium-high until thermometer registers 350°. Line a tortilla press with a small piece of parchment paper on each side; working one at a time, lightly press dough ball until ¼” thick. Fry gorditas 1 or 2 at a time, turning once halfway through, until golden brown, about 5 minutes. Transfer to prepared wire rack to drain.

Step 8

Spoon about 2 Tbsp. warm refried beans over each gordita; sprinkle 6 oz. Chihuahua cheese or pepper Jack, coarsely grated, over gorditas, dividing evenly. Top with chopped steak, 1 medium red onion, finely chopped, and some coarsely chopped cilantro.

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