Shredded Chicken Gorditas Recipe

Name: Shredded Chicken Gorditas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gorditas; 2 cups masa harina; 1 1/4 cups water; 1/4 cup vegetable oil; Shredded Chicken; 4-5 chicken breasts; 1/4 cup tequila; 3 tablespoons honey; 1 jalapeno, chopped; 1 onion, chopped; salt and pepper to taste; 1 tablespoon cayenne pepper; 1 cup chicken broth

Servings: persons

Gorditas
2 cups masa harina
1 1/4 cups water
1/4 cup vegetable oil
Shredded Chicken
4-5 chicken breasts
1/4 cup tequila
3 tablespoons honey
1 jalapeno, chopped
1 onion, chopped
salt and pepper to taste
1 tablespoon cayenne pepper
1 cup chicken broth

1
You definitely need to start the chicken first. I put all the ingredients in my slow cooker (love that thing!) and let sit on the high setting for a few hours. As the chicken cooks, start to shred it and let it simmer in the juices. WARNING: it's going to make your house smell AWESOME!
2
Ok, when the chicken is at or near done, you can start making your gorditas. In a large bowl, mix the masa harina, water, and 1/4 cup of oil. Wrap the dough in plastic wrap and roll into a thick log. How thick? Well that just depends on how big you want your gorditas to be. Mine were about 3-4 inches in diameter (after flattening, so about 2-3 inch thick log). Divide the log into 1 inch slices. I got about 12 gorditas with this, and this was plenty for 3 people.
3
Flatten each gordita either with a rolling pin, or you could be more rustic and use your hands like I did. Be careful though, the dough will be VERY fragile so you kind of have to be gentle and loving with it.
4
Heat a large skillet or griddle under high heat and cook gorditas in batches (I found that 3 at a time fit in the pan nicely) for about 2 minutes per side. Set aside on plate as each one is done. When all gorditas are cooked, either wait until skillet gets cool or get out new skillet if you can't wait. Place enough oil in the skillet to bring it about 1/4 inch up the pan. If you do this with the hot skillet, you'll probably burn yourself, so that's why I said to either get a new skillet or wait until the other one cools. It's all about safety first, right? Right.
5
When oil is hot enough for frying, add the gorditas, in batches again, and fry for about 2 minutes per side, when they're nice and golden. When each is done, press the center with a spoon to kind of make a little indentation. Dry on paper towel-lined plate.
6
Top the indentations with the shredded chicken, sour cream, salsa, cheese, and whatever else you'd like to top it with. The toppings are really endless.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Gorditas, 2 cups masa harina, 1 1/4 cups water, 1/4 cup vegetable oil, and more.

Yes, Shredded Chicken Gorditas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Chicken Gorditas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions