Cooking Gorditas in Europe

As promised here is a Gordita recipe, the filling used is chicken , served with a side of refried beansand a spicy red salsa. This recipe uses only my local European ingredients, substituting everything from the gordita dough to the peppers and cheese.

For the filling you need:
2 boiled chicken breast (or 2 leg quarters)

1 large tomato,chopped
1/4 onion, chopped
1 banana pepper (yellow wax/Hungarian pepper) chopped
2 garlic cloves, minced
1/2 teaspoon (2 ml) salt and ground black pepper,oregano, ground cummin,
1 teaspoon(5ml) of paprika
1 Tablespoon (15 ml ) oil ,any

1. The chicken must be boiled first, let it cool off and reserve some of the stock. Then shred it and put it aside. While the chicken is cooking you can prepare the salsa.

Easy Salsa Roja:
3 tomatoes
1 chile de arbol or any large hot chili
1/4 of an onion
2 garlic cloves
1 handful of fresh cilantro
salt,black pepper, a pinch of paprika
Put all the ingredients in a blender, and process until it’s well combined. Pour into serving dish and set aside.

2. Next prepare the vegetables and spices for the chicken filling.
3. Add your oil to a pan once it’s warm add all the vegetables then the chicken and last the spices. Stir to combine all of the ingredients. Cook until the vegetables become soft, about 10-15 minutes. (If the meat and veggies are too dry or begin to stick to the pan you can add a big spoon or two of the reserved stock, this way you don’t need more oil- adds more flavour -and keeps the calories lower.)
In the mean time you can prepare the toppings and warm up your beans.

Toppings/Garnishes:
Sour cream
grated cheese ( I used grated feta, Edam is also good)
finely sliced iceberg lettuce
chopped radishes
These toppings can be optional, the only one I strongly suggest is the cheese because it adds another flavour to the gorditas.
Once the salsa,toppings and chicken are done you can warm up the gorditas. Do this either on a griddle/skillet or in the microwave.
4. One at a time start to fill the gorditas with the chicken. If using all the garnishes do this next, or you can let everyone add the toppings themselves, as well as the salsa. Ready to serve.

Even being so far from home I can still have a taste of home, makes me happy. Buen Provecho!

*remember to check the archives for both the refried beans and gordita “patties” recipe.*

Comments

  1. says

    Yum! This sounds good. Hats off to you for finding substitute ingredients so far from home! I love Mexican food, and gorditas are no exception (I've even made a shredded beef version – posted on my blog). Yummy!

  2. says

    Hi tastyeatsathome,
    Thank you and glad to hear that you love Mexican food and gorditas:) I have also made them with shredded beef,(recipe would be added later). I will go take a look at your blog for your recipe. I love trying different variations, thats how we find our favorites right?
    ~SF

Trackbacks

  1. […] 3. Once your dough feels soft you’ll need to start shaping it into small 1 inc/ 2.5 cm balls. This recipe yields 6 to 7 Sopes or Gorditas. 4. Take one of the plastic bag and place it on your counter or cutting board, then place one ball in center,place your other plastic bag on top the ball and with the palm of your hand push down. Using the rolling pin make thick patties that are about 3 inches/ 7.6 cm wide and about 1/4 inch or .6 cm thick. 5. Peel the top plastic bag and lift the pattie onto your palm peel the other plastic and place on the hot griddle/skillet. 6. Both sopes and gorditas will need to cook on each side for about 4 minutes. Then let them cool off just enough so you don’t burn your fingers, to give them their final shapes. For the sope pinch into the sides making a rim all around,see photo, and for the gorditas take a sharp knife and slice along the side to make a pocket. Next I’ll have a recipe for a gorditas dinner, don’t miss it. (Gordita dinner recipe is here) […]

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