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Gorditas Mexicanas
Gorditas Mexicanas
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Crispy, homemade gorditas topped with flavorful chicken, black beans, crisp veggies, creamy avocado, and tangy cotija cheese.
Ingredients:
  • 2 cups water
  • 1 pound chicken thighs and drumsticks
  • 2 tablespoons chicken bouillon granules
  • 0.5 onion
  • 1 clove garlic
  • 2 cups instant corn masa flour (such as Maseca®)
  • 1.25 cups water, or more as needed
  • 0.5 cup oil for frying, or as needed
  • 1 (15 ounce) can black beans (such as Goya®)
  • 0.5 head lettuce, finely chopped
  • 1 large tomato, diced
  • 1 large avocado, sliced
  • 8 ounces grated cotija cheese
  • 1 cup sour cream, or as needed
Instructions:
  • In a saucepan, bring 2 cups of water to a boil. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer for about 40 minutes until the chicken is cooked through.
  • Preheat your pancake grill to a toasty 400 degrees F (200 degrees C).
  • Combine corn flour, 1 1/4 cups water, and salt in a bowl until a smooth dough forms. Add extra water if needed. Shape dough into 8 to 10 medium-sized balls, then flatten each into 1/4-inch thick rounds.
  • Grill the dough rounds until they are golden brown on both sides, about 3 minutes each. While still warm, gently pull out the edges to create a small indentation in the center of each gordita.
  • In a skillet over medium heat, fry gorditas in oil until golden brown on both sides, about 2 to 5 minutes per gordita. Transfer to a wire cooling rack.
  • Warm beans in a small saucepan over medium heat.
  • Separate chicken from bones and place in a food processor. Add a couple of tablespoons of reserved cooking liquid and blend until desired texture is achieved.
  • On each gordita, generously spoon warm beans, followed by chopped chicken, lettuce, tomato, avocado, and crumbled cotija cheese. Finally, add a dollop of sour cream to finish.

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