If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. But let’s not let the chicken filling get all of the attention here! A gordita is made with a thick tortilla. This gorditas recipe is made from masa harina (corn masa), or corn flour, and I’m making them here by hand - nothing at all like the fast food chain version. It may require a little extra effort, but making gorditas by hand is really the only way to do it! Simmer and shred. Add the remaining taco seasonings and simmer for 30 minutes, until the liquid reduces and the chicken is nice and tender. Shred it up with a couple forks and set it aside. Make the dough. Mix together 2 cups of masa with 1.5 cups of water and a couple pinches of salt. Mix the masa by hand until you form a dough. The dough shouldn’t be sticky and should not be dry. It should stick together easily. If you need to add a bit more water, do so. Form the gorditas. Form the dough into 8 equally sized balls. Flatten each dough ball with a tortilla press, or you can do so by hand with a wide flat pan. Flatten them to about 1/8 inch thick, and about 4 inches in diameter. Fry the gorditas. Set them into the hot oil a couple at a time and cook them a couple minutes until they puff up. Gently flip them and continue to fry them until they become golden brown. Stuff the gorditas. Stuff them with your tender pulled chicken and whatever other goodness you desire, like refried beans, shredded white cheese, jalapeño peppers, tomatoes, avocado… whatever you wish!
