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| 3/4 x ca. 450 g | Skirt; flank, or strip steak |
| 1 1/2 Esslöffel | olive oil |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper freshly ground |
| 1 Tasse | Salsa Cauda; see * Note |
| 1 Tasse | black beans cooked |
| 4 gross | Romaine lettuce leaves; shredded |
| 1 Tasse | Crema; see * Note |
| 1 1/2 Tasse | Grated Mexican manchego cheese |
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* Note: See the “Salsa Caudaoe and “Cremaoe recipes which are included in this collection.
Cut the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat a grill or dry cast-iron skillet until smoking. Sear the meat until it is light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut with the grain into 1/2-inch wide strips and reserve in a bowl with the juices. To fill the gorditas, place an equal quantity of steak, Salsa Cauda, black beans, lettuce, Crema and cheese inside the pocket of each and serve immediately. This recipe yields 6 gorditas.
Recipe
Milliken From the Tv Food Network - (Show # Th-6192 broadcast
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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