Chicken Gorditas with Potato and Green Sauce

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.