Mexican Gordita with Spicy Chicken

These delicious Mexican flatbreads are pillowy soft and perfect for filling your favorite fillings! Traditional gorditas are made from a specific type of cornmeal called “masa harina” and fried in oil, whereas plain wheat flour is used to make the dough and it tastes just as good. Tip: Some common genera are: chile verde (tender pork in green chili sauce); chorizo with egg, picadillo (ground beef and potato mixture); Papa’s Con Chile The possibilities are endless.

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Ingredients for Mexican Gorditas with Chicken

• 200g all-purpose flour
• 1 teaspoon of baking powder
• 120 ml of warm water
• 30 ml vegetable oil
• 0.5 teaspoon salt
• 4 teaspoons vegetable oil
• 200 g chicken thighs
• 0.5 teaspoon salt
• 1 pinch freshly ground black pepper
• 0.5 teaspoon chili flakes
• 1 red onion
• 100 g canned black beans, drained
• 100 g salsa sauce
• 4 tbsp sour cream
• 2 tablespoons of parsley, flat leaves.

How to Make Mexican Gordita with Spicy Chicken

Step 1: In a medium bowl combine flour, baking powder, warm water, vegetable oil and salt. Mix all ingredients with a silicone spatula until well combined.

Step 2: Divide the dough into 4 parts and cover with kitchen towel. Let the dough rest for 30 minutes.

Step 3: Using a rolling pin, roll out the dough into a circle about 10 cm in diameter so that you can fit two into the basket. Brush some oil over the rounds and place the two in the airfryer basket. Add the Philips 2-tier accessory to the airfryer basket and place the other 2 gorditas on top of it.

Step 4: Place the airfryer basket into the airfryer and start the unit at 200°C temperature for 7 minutes. Wrap the baked gordita in kitchen towel and set aside while you prepare the stuffing.

Step 5: Cut the chicken thighs into small pieces and season with salt, pepper and chili flakes. Peel the onion and chop finely. Drain and rinse the beans and mix everything together with the salsa.

Step 6: Place everything in a baking accessory and bake for 18 minutes at 180 °C.

Step 7: While the gorditas are still warm, cut a slit in the side of each gordita large enough to stuff the gorditas inside. Finish with sour cream and chopped parsley.