Chicken Gorditas with Potato and Green Sauce
- 3 cups all-purpose flour
- 3/4 cups softened butter
- 3/4 cups hot water
- 1 tsp. salt
- 2 tsp. baking powder
- 2 large chicken breasts poached in water, drained, and shredded
- 2 russet potatoes peeled and cut into small cubes
- 8 jalapeños
- 2 to matoes
- 1/2 white onion
- 4 garlic cloves
- handful fresh cilantro
- 2-4 chicken bouillon cubes according to taste (add one at a time tasting as go)
- 1 tsp cumin
- 1/2 tsp garlic salt
- 1/2 tsp. garlic powder
- 3/4 cups water
- 2 tbsp. vegetable oil
- In a mixing bowl, combine flour, salt, and baking powder. Make sure salt and baking powder are well incorporated into the flour.
- Add butter and with your hands, incorporate the butter into the flour. You can also use a food processor but careful to not over mix.
- Add hot water and continue to knead dough. Once the dough comes together, form into a ball. Cover dough and allow it to rest for approx. 45 minutes at room temperature.
- After 45 min. heat your griddle on medium
- Separate dough into 8 sections and form into balls.
- Using a roller, extend the dough to make approx. 1/4 inch thick gorditas
- Place the gordita on the hot griddle and cook until brown blotches begin to appear, then flip and cook the other side – approx. 1 1/2 to 2 minutes on each side if your griddle has heated properly.
- Once cooked, place between two kitchen cloth towels to keep warm while you make the rest.
- When you are ready to fill them, using a sharp knife, make a slit around half of your gorditas to form a pocket.
- In a large pot, add jalapeños and tomatoes and cover with water. Cook until jalapeños and tomatoes are soft.
- Drain water
- In a blender, add cooked jalapeños, tomatoes, onion, garlic, and cilantro. Blend until smooth.
- In a large pot, add vegetable oil and heat.
- Add green salsa and bring to a boil.
- Reduce heat.
- Add chicken bouillon (1 or 2 to start), cumin, and garlic and onion powder. Stir until bouillon cubes dissolve. Taste and if necessary, add more chicken bouillon.
- Stir in potatoes and water. Cover and cook until potatoes are very soft and break apart easily.
- Add shredded chicken. Stir and cook for 10-15 more minutes or until flavors combine and the liquid begins to evaporate.
- Remove stew from heat and allow to cool a little bit before filling your gorditas.
When spooning the filling into the gorditas, drain enough liquid to prevent the gorditas from falling apart once stuffed.