Chicken Gorditas with Salsa Mexicana Recipe
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Boil the chicken until fully cooked, allow it to cool and shred. Set aside.
In a mixing bowl, combine the masa flour, all-purpose flour, baking powder, water, lard and salt. Incorporate the chicken and mix well.
Form 2-3-inch diameter balls and press them to form 1/2-inch-thick disks.
Heat enough oil to fry the gorditas in a frying pan and fry in batches. Flip once when golden.
Pat dry with a paper towel and allow the fried gorditas to cool until manageable.
Slit the gorditas with a knife and fill with minced onion, cilantro and Salsa Mexicana. Serve immediately.
- Alternatively, substitute chicken for another protein, including cheese, pressed pork rind and pulled pork