Chicken Gorditas with Potato and Green Sauce

Chicken Gorditas with Potato and Green Sauce

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  • 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


Gordita Instructions

  • 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.

Filling Instructions

  • 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.
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