|5 min||10 min||4|
|2 cup||Masa harina flour|
|1 tsp||Baking powder|
|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.