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Mexican Gorditas with Grilled Chicken

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner Mexican
Mexican Gorditas with Grilled Chicken
Ingredients
  • 2 cups water
  • 1 pound chicken thighs and drumsticks
  • 2 tablespoons chicken bouillon granules
  • 1/2 onion
  • 1 clove garlic
  • 2 cups instant corn masa flour (such as Maseca®)
  • 1 1/4 cups water, or more as needed
  • 1 teaspoon salt
  • 1/2 cup oil for frying, or as needed
  • 1 (15 ounce) can black beans (such as Goya®)
  • 1/2 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
1
Boil 2 cups of water in a saucepan until it reaches its boiling point.
2
Add chicken, chicken bouillon, onion, and garlic to the saucepan. Cover it with a lid and let it cook for about 40 minutes, or until the chicken is no longer pink in the middle.
3
Simultaneously, preheat a pancake grill to 400 degrees F (200 degrees C).
4
Mix corn flour, 1 1/4 cups of water, and salt together in a bowl until you get a smooth, moist dough. If the dough seems too dry, add more water to achieve the right consistency. Divide the dough into 8 to 10 medium-sized balls and flatten each one into a 1/4-inch thick round.
5
Cook the dough rounds on the preheated grill for about 3 minutes per side, or until they are cooked on the outside.
6
While still hot, gently pull the edges out of each gordita to create a small indentation in the center.
7
Heat some oil in a skillet over medium heat.
8
Deep fry the gorditas until they are golden brown on both sides, taking about 2 to 5 minutes per gordita.
9
Transfer the fried gorditas to a wire cooling rack to cool down.
10
Warm up some beans in a small saucepan over medium heat.
11
Drain the cooked chicken, reserving the cooking liquid.
12
Remove the meat from the bones and transfer it to a food processor. Add a few tablespoons of cooking liquid and chop the chicken to your desired consistency.
13
Place a layer of warm beans on each gordita, followed by chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream on top.