Best Chicken Gorditas Recipes

MEXICAN GORDITAS

Steps:

• In a medium size bowl mix the corn-flour and salt. Slowly add the water and knead to form a uniform mixture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. Depending on the humidity of your local city, you will need to add about 2 more tablespoons of water to the dough, and also keep a small bowl with water to moist the dough as needed. This dough tends to dry, so cover with a moist kitchen napkin while you make the gorditas.
• Divide the dough into 9 balls and cover with a moistened kitchen towel or paper towel. Heat the griddle to medium high. It has to be hot when you place the gorditas, in order to avoid having them stick.
• Place one plastic square on your tortilla press and then one ball of dough, top with the other plastic square, and gently press down the tortilla press to form the gordita. It should be about 4 inches in diameter. If using the glass baking dish, place one plastic square on your working surface, add the ball of dough, cover with the other plastic square and gently press with the glass dish, making an even pressure to form the gordita disc.
• Remove the top plastic. Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook.
• While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.
• After about 2 minutes, check if the gordita has already formed light brown spots. If so, flip to cook the other side of the gordita. It will need about 2 more minutes to cook on the other
• side. Then check if it has formed light brown spots, if you see the brown spots then flip again, if not, then leave a few more seconds on that side, and flip again and cook for 20 seconds. In total, you'll flip the gordita 2 times, and the cooking time will be more than 4 and half minutes total. In the last cooking time, the gordita will slightly inflate. Remove from griddle and cover with a clean kitchen napkin to keep warm.
• As soon as you can handle the hot gordita, with the help of a paring knife, make an incision around the edge, just big enough to introduce the filling. Do not open the whole thing. Return the gordita to the napkin to keep them warm while you finish making the rest of the dough.
• Once you've finished making all the gorditas, fill them with the stuffing of your choice, as I've mentioned in the fourth paragraph above.
• Serve while they're still hot with green and red salsa. I hope you enjoy this Gorditas recipe!

GORDITAS

Steps:

• 1. Preheat oven to 400°F.
• 2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
• 3. Add the butter and cheese, stirring to combine. Remove from heat.
• 4. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
• 5. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
• 6. Stuff them with the fillings of your choice and serve.

GORDITAS RECIPE

Steps:

• Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
• Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.
• Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.
• Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.
• At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.
• As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.
• Fill gordita with desired fillings and enjoy!

GORDITAS

Steps:

• Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

GORDITAS MEXICANAS

Steps:

• Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
• Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
• Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
• Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
• Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
• Pour beans into a small saucepan and warm over medium heat.
• Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
• Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.