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1
Mix all of the dough ingredients in a medium mixing bowl using a hand mixer.
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2
Divide dough into eight pieces.
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3
Roll into balls and using the palm of your hand flatten each ball slightly forming a disc.
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4
(not too thin)
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5
Place a small amount of oil on a griddle and cook each disc on medium high heat on both sides until lightly browned.
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6
Wrap in foil and save until later.
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7
Prepare chicken.
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8
Place all ingredients in a large pot and bring to a boil.
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9
Until chicken is fully cooked.
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10
Remove chicken (save the leftover water) cut each breast in half and place in a large mixing bowl with 1/2 cup of the chicken stock.
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11
(Save the rest of the stock for rice)
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12
Using a hand mixer shred your chicken.
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13
When finished cover with foil and save for later.
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14
Prepare your rice.
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15
Place oil in saucepan over medium high heat.
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16
Add rice and fry until light brown.
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17
Add your 2 1/2 cups of chicken stock your sazon and stir once.
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18
Tightly cover with a lid and reduce heat low for 20mins.
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19
Do not stir in the mean time.
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20
When finished remove from heat.
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21
And fluff with a fork before serving.
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22
Prepare refried beans.
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23
I use a can of pinto beans cooked over medium jigh heat and then smash them.
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24
Fry Gorditas.
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25
Place 1/2 cup vegetable oil in a frying pan over medium high heat.
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26
Cut gorditas almost all the way through like a bun.
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27
Fry on each side but be sure to keep a fork in the middle while frying to keep it from frying shut.
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28
Remove from oil and place on paper towel.
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29
Spread beans inside each gordita.
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30
Add a handful of chicken a handful of cheese, shredded lettuce a slice of tomato and drizzle with some crema mexicana.
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31
(Its easier to cut the gorditas all the way through once fried and assemble like a sandwich)
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32
Serve with beans and rice and salsa.
