Gorditas Mexicanas recipe
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Ingredients
- 2 cups water 1 pound chicken thighs and drumsticks 2 tablespoons chicken bouillon granules ½ onion 1 clove garlic 2 cups instant corn masa flour (such as Maseca®) 1 ¼ cups water, or more as needed 1 teaspoon salt ½ cup oil for frying, or as needed 1 (15 ounce) can black beans (such as Goya®) ½ head lettuce, finely chopped 1 large tomato, diced 1 large avocado, sliced 8 ounces grated cotija cheese 1 cup sour cream, or as needed
Nutrition Info
- 591.2 caloriescarbohydrate: 39 gcholesterol: 77.6 mgfat: 39 gfiber: 10.6 gprotein: 24 gsaturatedFat: 13.1 gservingSize: -sodium: 1155.8 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Gorditas Mexicanas
Directions
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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.