Flour Gorditas with Chicken, Potato, and Green Chile Stew

Flour Gorditas

Gorditas are made using the same dough you would use to make flour tortillas except you roll the dough into smaller and slightly thicker “patty-like” portions. So feel free to roll and extend the dough further to make tortillas and serve them on the side with your stew. Gorditas are very popular throughout Mexico and are sold for a buck, maybe even less depending on the filling! They’re a convenient bite to eat on-the-go.You can stuff them with just about anything from chorizo refried beans, scrambled eggs with potato, or chile colorado con carne, but I highly recommend you try the recipe below. You won’t be disappointed. Also, keep in mind that the spiciness of the dish will vary depending on the jalapeños you use.

Gorditas:

Makes 8

3 cups all-purpose flour

3/4 cups softened butter

3/4 cups hot water

1 tsp. salt

2 tsp. baking powder

– 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.

Notes: Roll out one gordita at a time. When one is on the griddle, roll the next and so on. That way, the dough does not shrink back while you tend to the ones cooking.

Also, eat these fresh off the griddle! Remember these are homemade and unlike the packaged store-bough tortillas made with nonsense, these may harden over time.

Filling: 

2 large chicken breasts, poached in water, drained, and shredded

2 russet potatoes, peeled and cut into small cubes

8 jalapeños

2 tomatoes

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 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.

Note: When spooning the filling into the gorditas, drain enough liquid to prevent the gorditas from falling apart once stuffed.

 

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