These gorditas de pollo are packed with flavor! Thick, soft corn pockets stuffed with shredded chicken. They’re comforting, delicious, and perfect for any meal!
If you’ve never made homemade gorditas, don’t be intimidated! They’re way easier than they look.
Today I am making gorditas de pollo (or chicken gorditas, however you prefer to call them). They’re stuffed with a mixture of shredded chicken with bell peppers, onion, and guajillo sauce.
Popular in Mexico, these hearty pockets are a street food favorite and a home-cooked classic. Let me show you how to make them at home!
What You’ll Need
- Masa harina – This is the key to soft, flavorful gorditas de pollo. It’s a type of corn flour (not regular cornmeal!) that gives them their authentic texture.
- Water – Helps bring the masa together. Add it gradually to get the perfect consistency.
- Chicken – You can use shredded chicken leftovers or rotisserie chicken to save time!
- Guajillo sauce – Use store-bought or my homemade guajillo sauce recipe.
- Bell pepper & onion – These add sweetness and a little crunch to balance the saucy chicken.
- Olive oil – Helps soften the veggies and brings everything together.
How To Make Gorditas de Pollo
Start by heating a bit of olive oil in a pan over medium heat. Toss in the bell pepper strips and sauté them for about 2 minutes until they soften just a little.
Now, add the sliced onions and cook for another 2-3 minutes, until they turn soft and slightly golden.
Next, add the shredded chicken and stir it around for a minute to soak up all those delicious flavors.
Now for the magic touch, enchilada sauce! Pour it over the chicken and mix everything well.
Season with salt, then let it simmer for a few minutes until the sauce thickens and the veggies are nice and tender.
That’s it! Your chicken filling is ready to go. Set it aside while we make the gorditas.
In a large mixing bowl, combine masa harina with salt. Slowly add water, mixing as you go.
At first, the dough might seem dry, but keep kneading, it will come together!
The texture should feel soft and pliable, like playdough. If it’s cracking, add a tiny bit more water. If it’s too sticky, sprinkle in a little more masa harina.
Now, divide the dough into 12 equal portions and roll them into balls. Cover them with a damp kitchen towel so they don’t dry out.
Heat a comal or skillet over medium heat.
Take one dough ball and place it between two plastic sheets (a zip-top bag cut in half works great!).
Use a tortilla press or the bottom of a heavy dish to flatten it into a thick tortilla, about 4.5 inches (11.5 cm) wide.
It should be thicker than a regular tortilla but not too chunky. By the way, you can also use a tortilla press to make the patties!
Carefully peel off the plastic and place the gordita on the hot griddle.
Cook for about 1½ minutes, then flip and cook for another 1-2 minutes, until it develops beautiful golden-brown spots.
Repeat with the rest of the dough, cooking as many as your griddle can fit at once.
As soon as each gordita comes off the griddle, use a sharp knife to cut a small slit on the side, not too deep, just enough to create a pocket.
Be gentle! You don’t want to cut all the way through.
Now, stuff them with that delicious chicken mixture and enjoy them while they’re still warm and soft.
The Best Way to Serve Them
I like to stuff the gorditas de pollo while they’re still warm, letting the filling melt into the masa.
If you want, you can pop them back on the griddle for a quick warm-up with the filling inside, but they’re just as tasty served right away.
You can serve them as a main dish with a side of pickled onions or a salad, or enjoy them as an appetizer with your favorite salsa. I love them with my fake guacamole salsa!
Storing Your Chicken Gorditas
The chicken gorditas get a little soggy after sitting for a while. Some people like that, some does (I do!).
Anyway, the components can be stored separately if you want. Once the thick tortillas are cooked and cut open, allow them to cool down and then wrap them with plastic wrap.
They will last up to 3-4 days in the fridge and up to 3 months in the freezer.
The chicken filling last about the same, just store it in an airtight container.
If you want to pack your gorditas de pollo for lunch, here’s how:
- When you stuff them, use the spoon to squeeze off the moisture as much as you can.
- Wrap them individually. First with a paper towel (so it will absorb any leaks), then with foil so they keep warm.
- Place them in a food bag or inside an airtight container.
More Gordita Recipes
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Gorditas de Pollo (chicken gordita)
Equipment
- plastic sheets + a heavy dish or a tortilla press
- comal or griddle
Ingredients
- 3 cups Maseca masa harina
- 2 ¼ cup water (and more if needed)
- ½ teaspoon salt
For the chicken filling
- 2 cups chicken (cooked and shredded)
- 1 cup guajillo sauce (store-bought or homemade)
- 1 medium bell pepper (cut into strips)
- 1 small onion (sliced)
- 2 Tablespoons olive oil
- salt (to taste)
Instructions
Make the filling
- Heat the olive oil in a pan over medium heat. Add bell peppers and sauté for 2 minutes, then add onions and sauté until translucent (2-3 minutes).
- Mix in chicken and cook for one minute, then pour the enchilada sauce and mix to combine.
- Season with salt and bring to a simmer. Cook until the vegetables are tender and most of the liquids are gone. Set aside.
Make the gorditas
- In a bowl, mix masa harina with a pinch of salt. Add water gradually and combine until the dough is smooth and doesn't stick to your hands.
- Divide into 12 balls and keep them covered with a damp towel.
- Heat a comal or skillet over medium heat.
- Roll a dough ball between two plastic sheets and press into a thick tortilla (about 4.5 inches / 11.5 cm wide) using a tortilla press or a heavy dish.
- Peel off the plastic and place the thick tortilla on the hot griddle and cook for 1½ minutes per side, until golden spots appear.
- Repeat with the rest, cooking as many as your griddle fits.
- Once done, cut a slit on the side to create a pocket then stuff with the chicken mixture. Serve warm.
Notes
- You can freeze the gorditas before stuffing them. Just wrap them in plastic wrap and store in the fridge up to 4 days, or in the freezer for up to 3 months.
- The chicken mixture last about the same, placed in an airtight container.