Everyday Eats, Peruvian Chile Lime / By

PCL Chicken Gorditas

Gordita Dough

  • 3 cups Maseca Corn Flour
  • 2.5 cups water
  • 1 large pinch salt

Procedure

  • Add the salt to the corn flour and mix it in.
  • Gradually mix the water in and mix until a dough forms.  It should be the texture of playdough.  If the dough is dry and cracking add a little bit more water spoonful by spoonful until the dough is moist but not sticky.
  • Divide the dough into 12 equal pieces.  Roll each piece into a ball.
  • Place the dough ball between two sheets of parchment paper and press them flat using a tortilla press or the bottom of a saute pan.  They should look like thick tortillas (about 4 – 5 inches in diameter)
  • Heat a pan over medium high heat and coat the pan with about 1 tb of oil.
  • Once the pan is hot, place the gordita dough in the pan and cook until lightly browned on the first side.  Flip and repeat the process on the other side.  The total time cooking should be about 1 minute.
  • Remove the gordita from the pan.  While the gordita is still warm, insert a butter knife into the side, cutting a pocket between the two outer layers.  Gently peel the sides apart and using the knife and your fingers until you create a pocket for your filling.  This process takes some practice so keep at it!
  • Stuff the gordita with your preferred fillings.  Return to the pan to cook for an additional minute to make them extra crispy and to warm / melt the fillings.

Filling

  • 1.5 lb chicken breast, diced.
  • 2 TB Spiva Cooking Peruvian Chili Lime
  • 2 Limes, Juiced
  • 2 red potatoes, diced.
  • 2 TB Avocado Oil 
  • 8 oz cheese, grated or crumbled. I like a mix of queso fresco and monterey jack.
  • Salsa, Sour Cream, or our favorite Peruvian Green Sauce.

Procedure

  • In a large saute pan place 1 TB avocado oil  over medium high heat.  Place the diced potatoes in a pan and cook, stirring occasionally, until they are tender and slightly crispy.  Pour into a bowl and reserve.
  • Wipe out the saute pan and return it to the stove over medium high heat.  Season the chicken breast with the peruvian chili lime.  Add 1 TB Avocado oil to the pan and saute the chicken breast until the internal temperature reaches 165F. Reserve.