Gorditas

Ingredients

• Salt

  Table

  ½ tsp or 3g

• Mexican cheese

  Queso anejo

  ½ cup, crumbled or 66g

• Chicken, meat and skin and giblets and neck

  Broilers or fryers, raw

  1 chicken or 1.05kg

• Butter

  Unsalted

  1 tbsp or 14g

• Cornmeal

  Whole-grain, yellow

  ⅔ cup or 81g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

Directions

1. If not using pre-cooked chicken, cook the chicken fully (poach, roast, or simmer) until it reaches 165° and shred; let cool.
2. Preheat the oven to 400° and lightly grease a 6-cup muffin tin with oil or nonstick spray.
3. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. When simmering, whisk in the cornmeal and cook, stirring constantly, until thick and the liquid is absorbed, about 5 minutes.
4. Stir in the butter and crumbled queso añejo until melted and evenly combined; remove from heat and let stand 1–2 minutes to firm slightly.
5. Divide the warm corn mixture among the muffin cups, pressing firmly into the bottom and up the sides to form shells.
6. Bake until the shells are crisp and lightly golden, 20–25 minutes. Cool 5 minutes, then carefully lift out of the tin.
7. Fill each shell with the shredded chicken and any desired toppings, and serve warm.