Gorditas de Pollo (chicken gordita)

gorditas

Gorditas de pollo bursting with flavor! Soft, thick corn pockets filled with tender shredded chicken. A comforting, delicious, and authentic Mexican dish perfect for any day.

prep 20

cook 30

total 50

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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.

Nutrition Information