GORDITAS MEXICANAS
I grew up eating this delicious "antojitos Mexicanos" you can make out of beef or chicken following the same instructions. Hope you enjoy this!
Provided by gladis
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 591.2 calories, Carbohydrate 39 g, Cholesterol 77.6 mg, Fat 39 g, Fiber 10.6 g, Protein 24 g, SaturatedFat 13.1 g, Sodium 1155.8 mg, Sugar 2.1 g
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