Chorreadas

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.

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.

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.

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.

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.

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.

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.

Spoon about 2 Tbsp. warm refried beans over each gordita; sprinkle 6 oz. Chihuahua cheese or pepper Jack, coarsely grated, on top, dividing evenly. Arrange chopped steak over cheese, then spoon a generous amount of salsa over. Top with 1 medium red onion, finely chopped, and coarsely chopped cilantro.