I grew up eating this delicious “antojitos Mexicanos” you can make out of beef or chicken following the same instructions. Hope you enjoy this!
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
Directions
Step 1
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.
Step 2
Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Pour beans into a small saucepan and warm over medium heat.
Step 7
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.
Step 8
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.
Cook’s Note:
You can use mayonnaise in place of sour cream, if you prefer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 591 | |
% Daily Value * | |
Total Fat39g | 50% |
Saturated Fat13g | 66% |
Cholesterol78mg | 26% |
Sodium1156mg | 50% |
Total Carbohydrate39g | 14% |
Dietary Fiber11g | 38% |
Total Sugars2g | |
Protein24g | |
Vitamin C10mg | 49% |
Calcium310mg | 24% |
Iron4mg | 23% |
Potassium693mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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