I grew up eating this delicious “antojitos Mexicanos” you can make out of beef or chicken following the same instructions. Hope you enjoy this!
Preparation Details
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8
Ingredients
- 2 cups water
- 1 pound chicken thighs and drumsticks
- 2 tablespoons chicken bouillon granules
- ½ onion
- 1 clove garlic
- 2 cups instant corn masa flour (such as Maseca®)
- 1 ¼ cups water, or more as needed
- 1 teaspoon salt
- ½ cup oil for frying, or as needed
- 1 (15 ounce) can black beans (such as Goya®)
- ½ head lettuce, finely chopped
- 1 large tomato, diced
- 1 large avocado, sliced
- 8 ounces grated cotija cheese
- 1 cup sour cream, or as needed
Steps
- Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
- Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
- Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
- Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
- Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
- Pour beans into a small saucepan and warm over medium heat.
- Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
- Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.
