Gorditas de Pollo

This is one of the dishes my kids loves to eat all the time. I also love them because they are very easy to make and I can filled them up with so many different fillings. This time I will share with you my recipe for "Chicken Gorditas."

The gorditas are made with corn masa, I use Maseca which you can find at most of the super markets in the flour section. Following the instructions in the package I mixed 4 cups of corn flour (Maseca) with 2 1/2 cups of chicken broth mixed with some salsa. I use the chicken broth I have left after broiling the chicken breast I will use as the filling because I like the corn masa (flour) to have some flavor.

After mixing the corn flour with the chicken broth I started to form the gorditas by grabbing some masa and pressing it down with my hands to create a thick flat tortilla shape. They have to be thick because we will cut them from the side to fill them up with the chicken. I do not fry my gorditas, I prefer to put them in a very hot skillet and take them out when they are toasted in both sides. You need to turn the gorditas in both sides in the hot skillet. When they are done take them out and carefully cut them on the side with a knife only half way.

For the chicken filling I broiled 3 chicken breasts and cut the chicken in small pieces after cooked. In a hot skillet I added some olive oil with 3 cut plum tomatoes, 2 small onions and one serrano pepper. When the vegetables start to soften up I added the chicken and mixed them together. You can add salt and pepper to your taste.

Now you are ready to fill the gorditas and ENJOY !!!! You can also add some fresh salsa and sour cream when you serve them.

My kids also love when I just filled them up with cheese or a delicious mixture of poblano peppers, onions and cream. The combinations are endless and you will love to eat them too.

Chicken Tostadas (My Style)

Hola my friends !!! Here I am again sharing a very easy and delicious recipe I always make to my kids. They love to eat them and they are YUMMY !

                                       CHICKEN TOSTADAS

Ingredients 

Shredded Chicken
Refried beans
Mixed veggies (cooked)
Tostadas
Salsa (optional)
Cream (Mexican or Sour) 

1- Spread some beans in the tostada
2- Add some shredded chicken
3- Mixed cooked veggies
4- Cream and Salsa

To make the salsa it is also very simple, I just boiled tomatoes( I mixed some red and tomatillos this time) and serranos (as many as you want.)
When my serranos and tomatoes are boiled and use my blender to mix them together. In the blender I add salt, pepper, lime juice and some olive oil.

Pin It

Provecho !!! ♥

Love,

Lorena

Lorena's Green Salsa Chicken Tamales

This is a recipe I have been making for a long time and my family always ask me to make them, my son Christian is a big fan of my tamales. ;o)
I am happy to share my recipe with all of you.


Tamales are made from masa dough filled with meat and vegetables or fruit and wrapped in a corn husk or banana leaves and steamed.

Ingredients :

Lorena's Green Salsa Chicken Tamales

8 cups of Maseca corn masa mix.

8 cups of chicken broth mixed green salsa.

1 1/2 cup of CRISCO vegetable shortening.

2 bottles of green salsa.

2 Tsp. Baking powder.

1 Bag of corn husks.

10 to 15 Chicken legs or 1 1/2 Rotisserie chicken.

1 Jar of pimiento stuffed olives.

1 cup of raisins.

Olive oil.

Salt.

Soak the corn husks in warm water until soft

If you choose to boil in water the chicken legs, take the legs out of the broth and save the liquid to use in the corn masa mixture.

In a mixing bowl, blend the Maseca corn masa mix, crisco vegetable shortening, warm chicken broth with green salsa, baking powder and salt to taste.

You will obtain a consistent mixture and the corn masa will be soft.

In a pot with some olive oil add the shredded chicken, a bottle of green salsa, olives and raising.

Add some chicken broth and salt if needed. 

Spread the masa evenly over the corn husk, after that you have to add some of the chicken mixed with olives and raisins on top of the masa.

Fold the sides of the corn husk to center over the masa so that they overlap to make a package(tamale.) Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.

Place the tamales in a steamer and cook them for about 35 to 40 minutes. The tamales will be cooked when they separate easily from the corn husk.

Enjoy !!!! ;-)
Love,
Lorena