Gordita Recipe

Make masa dough

In a mixing bowl combine 2 cups masa harina and 1 tsp salt. Add 1 tbsp vegetable oil and slowly pour 1 1/4 cups warm water while stirring with a spoon until a shaggy dough forms. Use your hands to knead in the bowl until the dough is smooth and pliable, about 2–3 minutes. Dough should be moist but not sticky; if too dry, add up to 2 tbsp more water, if too sticky add 1 tbsp masa harina. Cover with a damp towel and rest for 15 minutes.

Form gordita rounds

Divide the dough into 8 equal portions (about 2 oz / golf-ball size each). Roll each portion between your palms to make smooth balls. Flatten each ball into discs roughly 4 inches (10 cm) wide and 1/4 inch (6 mm) thick using a tortilla press lined with plastic or between two pieces of plastic wrap. If edges crack, smooth with damp fingers.

Poach the chicken

Place the chicken breasts in a saucepan with 2 cups chicken broth (or water), half an onion, 1 garlic clove, 1/2 tsp salt and 1/2 tsp ground cumin. Bring to a gentle simmer over medium heat, reduce heat to low, cover and poach until cooked through, about 12–15 minutes depending on thickness. Remove from liquid and let cool slightly. Reserve 1/2 cup of the cooking liquid.

Shred and season

Shred the poached chicken with two forks or chop finely. Heat 1 tbsp cooking oil in a skillet over medium heat. Add 1/4 cup finely chopped white onion and sauté until translucent, about 2–3 minutes. Add the shredded chicken, 1/4 cup diced tomato, reserved 1/2 cup cooking liquid (or less for desired moisture), 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring, until the tomato breaks down and flavors meld, about 4–5 minutes. Taste and adjust seasoning. Keep warm.

Cook gorditas

Heat a cast-iron skillet or griddle over medium-high heat. Lightly brush each masa disc on both sides with a little vegetable oil (or use a shallow fry method with 1/4 cup oil in a skillet). For dry griddle method: cook each disc 2–3 minutes per side until light golden and puffed slightly; press gently with a spatula to encourage even cooking. For shallow fry: add enough oil to coat the pan and fry each disc 1–2 minutes per side until golden, then drain on paper towels. Internal thickness should be set and exterior slightly crisp.

Split and fill

Using a small sharp knife, cut a pocket into the cooked gordita by slicing through one side about 3/4 of the way around, creating an opening. Be careful not to split completely. Alternatively, gently pull apart with fingers to make a pocket. Spread about 2 tbsp warmed refried beans inside the pocket (if using) to create a base. Stuff each gordita with approximately 1/4 cup shredded chicken and 2 tbsp shredded cheese (if using). Add toppings: lettuce or cabbage, pico de gallo or salsa, crumbled queso fresco, pickled jalapeños, and a drizzle of crema or sour cream. Serve with lime wedges.