Gorditas Mexicanas

Name: Gorditas Mexicanas
Total time: 75
Yield: 8
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

Recipe by gladis from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

•

2 cups water
•

1 pound chicken thighs and drumsticks
•

2 tablespoons chicken bouillon granules
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½ onion
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1 clove garlic
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2 cups instant corn masa flour (such as Maseca®)
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1 ¼ cups water, or more as needed
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1 teaspoon salt

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½ cup oil for frying, or as needed
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1 (15 ounce) can black beans (such as Goya®)
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½ head lettuce, finely chopped
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1 large tomato, diced
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1 large avocado, sliced
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8 ounces grated cotija cheese
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1 cup sour cream, or as needed

Instructions

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.