Chicken Gorditas

Shredded Chicken in a Homemade Masa Gordita Pocket

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 0:45:00
Total Time: 1:00:00
Serving Size: Serves 2-4 Ingredients
  • 3 Boneless Chicken Breast
  • 2 Garlic Cloves
  • 1/2 small dice Onion
  • 1 minced Poblano Pepper (Roasted, seeds and stems removed)
  • 1 minced Jalapeno (seeds and stems removed)
  • 1 Teaspoon Cumin Seeds
  • 2 minced Garlic Cloves
  • 1 Teaspoon Paprika
  • 2 Cups Tomato Puree
  • 1/2 Cup Water
  • 1/2 Teaspoon Black Pepper
  • 1 Cup small dice Tomato
  • In pot add 5 cups of water, 1 teaspoon of salt, and 2 garlic cloves. Bring to a boil. Add in your chicken breasts - turn down the heat and simmer 30-35 minutes. Remove chicken with a slotted spoon, and shred with two forks.
  • Meanwhile make your sauce. In a large saute pan, heat up 1 teaspoon of canola oil. Once hot, add in your cumin seeds and cook about 2 minutes. Now add in your onion and jalapeƱo and cook another 8 minutes.
  • At this point, add in your garlic, poblano, and paprika - cook 2 minutes. Add your tomato puree, water and black pepper and cook over a medium heat for about 10-15 minutes, stirring frequently. Add in the diced tomato and cook another 5 minutes. Taste and season with salt.
  • Add your shredded chicken into the saute pan with the sauce. mix together until all chicken is coated in the sauce - cook about 3 minutes. Serve hot with Gordita Shells (recipe below), cheese, sour cream, tomato and sliced Scallion.