| 14 | 15 | 1024 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 4 |
| 2 cup | Masa harina flour |
| 1 tsp | Baking powder |
| 1/2 tsp | Salt |
| 1 tbsp | Vegetable oil |
| 1 1/4 cup | Water |
| 4 cup | Peanut oil (for frying; about a quart, or enough to be at least 1" deep) |
| 4 chicken breast (196 g) | Chicken breast, boneless, skinless, grilled (for filling: shredded or chopped) |
| 1 can (15oz) | Refried beans, canned, traditional style (for filling) |
| 1/2 cup, shredded | Cotija cheese, Cacique (for filling) |
| 1/2 cup | Sour cream, light (for filling) |
| 1/2 cup | Gourmet lettuce mix (for filling) |
| 1/2 cup chopped | Tomato (for filling) |
| 1/4 cup | White onion (for filling; chopped) |
| 1 bunch | Cilantro (coriander) (for filling) |
In a large bowl, combine masa harina, baking powder, salt.
Add oil and about 1 cup of water. Stir to combine. Add enough water to make a dough that sticks together into a ball, but not so much that it sticks to your hands.
Divide dough into 4 pieces and pat each out to a circle about 4-5“ across and ½” thick.
Cook on a hot, dry skillet over medium-high heat for 1½ minutes each side, or until lightly browned.
Heat the oil to 360-375°F and place gorditas in the hot oil. After about 2 minutes, they will rise to the surface. Turn and cook another 30 seconds.
Allow to cool and drain on paper.
Split open along the side with a serrated knife. don't cut yourself!
Stuff with whatever you like and serve right away.
| Grain | 1.6 |
| Meat | 2.6 |
| Meat Alternative | 0.6 |
| Milk Alternative | 0.9 |
| Vegetables | 2.2 |
