Chicken · Dinner Favorites

Gorditas

I’ve said this before, but today, it bears repeating:

“The best laid plans of Mice and Men……”

Translated?

We (meaning J, Sabrina and myself) were supposed to embark on a 6 1/2 hour drive to Lubbock to take a tour of Texas Tech College tomorrow morning.

Supposed being the operative word. In typical mother fashion, I had it all planned out: Alexander was to be shipped off to a friend’s house, the pups’ care was arranged, hotel rooms were booked, our route was mapped out, and the tour was scheduled.

phew...

Then, at 7:30 last night, J came home with the news that he wouldn’t be able to make the trip with us because of work. No problem.

Right about now you’re probably thinking, ok, just because J can’t go, why don’t you and Sabrina hit the road “Thelma and Louise” style?

Without the gunfire, of course.

IMG_8676

Do you know what my father will do to me if I tell him I made that drive?

** shudder **

Gorditas – adapted from Food and Wine

These were fun, different, and tasty. They come together really quickly, and are a nice change from tortillas or taco shells.

  • 2 cups masa harina
  • 1 1/4 cups water
  • 1/4 cup vegetable oil, plus more for frying
  • Shredded chicken, salsa, sour cream and cotija cheese, for serving

In a large bowl, mix the masa harina with the water and the 1/4 cup of oil. Transfer the dough to a sheet of plastic wrap and roll into a 10-inch log; cut into 10 pieces. Using a 3-inch round biscuit cutter, mold the pieces into flat disks a scant 1/2 inch thick.

Heat a large griddle. Add the gorditas and cook over high heat, turning once, until lightly browned in spots, about 2 minutes per side. Using the back of a spoon, lightly press an indentation in the center of each gordita.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the gorditas and fry over high heat until golden and crispy, about 2 minutes per side; drain on paper towels. Top the indentations with chicken, salsa, sour cream and cheese and serve hot.

 

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