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Mexican Gorditas with Shredded Chicken and Cilantro Recipe

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3.9 from 1 review

This Mexican Gorditas recipe features crispy, fried corn dough pockets stuffed with savory shredded chicken or beef, topped with fresh onions, cilantro, and a squeeze of lime for a tangy finish. Perfect as a casual meal or festive dish, these gorditas are delightful handheld treats that bring authentic Mexican street food flavors to your kitchen.

  • Total Time: 35 minutes
  • Yield: 12 servings

Ingredients

For the Dough

  • 2 cups masa harina
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil, plus more for frying

For the Filling and Topping

  • 2 cups shredded chicken or beef
  • 1 onion, diced
  • 1 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Prepare the Dough: In a large bowl, combine the masa harina, warm water, salt, and 2 tablespoons of vegetable oil. Knead the mixture until a soft, pliable dough forms, ensuring there are no cracks or dryness.
  2. Form the Gorditas: Divide the dough into 12 equal pieces. Roll each piece into a small, round disc approximately 1/4 inch thick to create the gordita bases.
  3. Heat the Oil: In a large skillet, pour enough vegetable oil to reach about 1/2 inch depth. Heat it over medium-high heat until shimmering and hot enough for frying.
  4. Fry the Gorditas: Carefully place the gorditas into the hot oil in batches, frying each side for 2-3 minutes or until they become golden brown and crispy. Use tongs to flip them gently to avoid splattering.
  5. Drain Excess Oil: Remove the fried gorditas from the skillet and place them on a paper towel-lined plate to drain excess oil and keep them crisp.
  6. Assemble and Serve: Once slightly cooled but still warm, cut each gordita in half horizontally without slicing all the way through. Fill with shredded chicken or beef, distribute diced onions and chopped cilantro evenly inside, and finish with a squeeze of fresh lime juice for brightness. Serve immediately.

Notes

  • Ensure the oil temperature is not too low, or the gorditas will absorb excess oil and become greasy.
  • Masa harina should be fresh for the best dough texture; avoid using pre-mixed cornmeal.
  • You can substitute the filling with beans or cheese for a vegetarian option.
  • Gorditas are best enjoyed fresh and warm to retain crispiness.
  • If making ahead, reheat briefly in a skillet to restore crispness rather than using a microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican

Find it online: https://yourdailycook.com/mexican-gorditas-with-shredded-chicken-and-cilantro-recipe/