Chorreadas

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.