Receta_de_Gorditas_de_pollo

🥘 Ingredients

• chicken 250 grams
• chicken 250 grams
• water 4 cups
• onion 1⁄4 piece
• garlic 1 clove
• thyme 1 branch
• salt 6 pinches
• chicken 250 grams
• tomato 250 grams
• garlic 1 clove
• onion 1⁄4 piece
• tomato 250 grams
• chipotle 2 can
• garlic 1 clove
• salt 6 pinches
• onion 1⁄4 piece
• chicken 250 grams
• tomato 250 grams
• chicken 250 grams
• chicken 250 grams
• chicken 250 grams
• tomato 250 grams
• chicken 250 grams
• salt 6 pinches
• garlic 1 clove
• chicken 250 grams
• chicken 250 grams
• cream 125 grams
• sauce 1 glass
• chicken 250 grams

1. 1

   To start prepare the chicken consomme by placing in a saucepan over medium-high heat chicken breast along with water , @ onion {125%grams} quarter, @ @ garlic {6%cloves}{2%cloves} tooth, thyme ramito, pepper and sea @ salt {1%teaspoon} spoon. Cover and after you break the boil count 30 minutes. Remove from the heat and allow the consomme to cool.
2. 2

   Remove the chicken breast and reserve also the consommé, all this will be needed later for filling the Mexican gorditas. Discard the skins, cartilages or bones remaining.
3. 3

   Roast the tomato together with the @ @ garlic {6%cloves}{2%cloves} intended for filling the gorditas, either directly to the fire or on a frying pan.
4. 4

   Also slice the @ onion {125%grams} into thin strips and reserve.
5. 5

   Blend the tomato together with chipotle pepper, roasted @ @ garlic {6%cloves}{2%cloves} and a teaspoon of fine @ salt {1%teaspoon}.
6. 6

   In a saucepan over medium heat, heat some oil and sauté the sliced @ onion {125%grams} until it looks a little transparent.
7. 7

   Add the shredded chicken and move constantly.
8. 8

   Add the ground tomato and mix everything very well. Add chicken consomme to taste, depending on how dry you want the chicken filling to be for the chubby ones.
9. 9

   Lower the heat and cook the chicken from 10 to 15 minutes more so that the tomato is seasoned and the flavors are well integrated. Rectify the seasoning, turn off the heat and reserve.
10. 10

    For chicken gorditas: in a container mix the corn dough together with the pressed chicharron, the lard, the fine @ salt {1%teaspoon} and the @ @ garlic {6%cloves}{2%cloves} intended for the dough; previously roasted on its skin, peeled and crushed.
11. 11

    Divide the dough into 8 to 10 portions of similar sizes, form large balls, add them and with your hands clinch them to shape them round.
12. 12

    Heat the oil in a frying pan and fry the chubby until well browned on both sides.
13. 13

    Finally, it drains excess oil on absorbent paper and allows the gorditas to cool a little before filling the gorditas with chicken stew.
14. 14

    Open the gorditas in half, stuffed with chicken and accompanied with cream , grated cheese, lettuce and green or red @ sauce {1%glass}. We hope you enjoy this recipe of chicken gorditas, a typical Mexican antojito of the street food stalls taken directly to your home. Remember that if you have any doubts about the ingredients or procedure, you can let us know in the comment section, we will gladly answer you.