Gluten-Free Gorditas

Ingredients

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• 2 cups masa harina (about 240 g) Shop
• 1/2 tsp baking powder Shop
• 1/2 tsp salt
• 2 tbsp lard or neutral oil
• 1 1/4 cups warm water, plus more as needed
• 1 1/4 lb boneless, skinless chicken thighs
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 2 chipotle peppers in adobo, plus 1 tbsp sauce Shop
• 1 onion, half chopped and half thinly sliced
• 2 cloves garlic
• 1/2 tsp dried oregano Shop
• 1 tbsp neutral oil, for the tinga
• 1/2 tsp salt, for the tinga
• 1 cup shredded lettuce
• 1/2 cup crumbled queso fresco
• 1/3 cup Mexican crema or sour cream
• 1/2 cup salsa verde

Instructions

1. 1 Simmer the chicken in salted water for 15-18 minutes, until it reaches 165°F (74°C). Cool slightly and shred.
2. 2 Blend the tomatoes, chipotles and adobo, chopped onion, garlic and oregano until smooth. Sauté the sliced onion in 1 tbsp oil for 5 minutes, add the sauce and simmer for 5 minutes, then stir in the chicken and 1/2 tsp salt and simmer for 5 minutes more.
3. 3 Mix the masa harina, baking powder and salt. Add the lard and warm water and knead into a soft, smooth dough that does not crack at the edges. Rest, covered, for 10 minutes.
4. 4 Divide into 16 balls and pat each into a 2 1/2-inch round about 1/3 inch thick.
5. 5 Heat a dry comal or cast-iron skillet over medium heat. Cook the gorditas for 3-4 minutes per side, until spotted and puffed slightly, and cooked through.
6. 6 While warm, slit each gordita along one edge to open a pocket.
7. 7 Fill with chicken tinga and top with lettuce, queso fresco, crema and salsa verde. Serve warm.

Tips & Notes

• Slit the gorditas while they are still warm. They split cleanly then; once cool, the masa cracks.
• Add the baking powder to the masa for gorditas. It makes them puff slightly on the comal, which helps them split open into a pocket.
• Make the chicken tinga a day ahead. It reheats well and the chipotle flavor deepens overnight.

Common questions