Masa Shells With Chicken And Potatoes Food

GORDITAS RECIPE

Steps:

• Mix together masa harina, water and salt to create a dough. Roll the dough into 16 little balls. Heat a large skillet, griddle or comal over medium-high heat.
• Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. Make sure not to press it down too much as it will become too thin like a normal corn tortilla. You want it about twice as thick as a normal tortilla.
• Remove the flattened masa from the plastic wrap and place it on the hot griddle. Let it cook for about 10 to 15 seconds, flip it over and let that side cook for another 10 to 15 seconds.
• Flip it over one more time and cook each side for about 1 minute, until it has beautiful brown spots.
• At this point, you should notice that the gordita inflates a little bit and starts to bubble up in the middle or the sides. This is exactly what you want. Lightly press down on the sides of the gordita with a spatula or other utensil to help it inflate even more. Remove it from the griddle, place it on a plate and cover it with a light kitchen towel.
• As soon as you can handle and hold the gordita (it should still be hot but not hot enough to burn you), use a butter or paring knife to cut a slit down the edge of one side. The gordita should open up and create a pocket.
• Fill gordita with desired fillings and enjoy!

GORDITAS

Steps:

• In a large bowl, stir together the masa harina, salt and hot water. Gradually mix in the shortening and flour. If the dough seems dry, add a little more hot water. Form the dough into balls that will fit into the palm of your hand.
• Line a work surface with waxed paper or plastic. Sprinkle with water. Flatten balls on the wet surface until about 1/4 inch thick.
• Heat a griddle or comal over medium heat. Cook the gorditas on each side until they are cooked through.
• Heat oil in a large heavy skillet over medium to medium-high heat until hot. Fry each gordita until puffed, pressing it down into the oil occasionally with a spatula. Drain briefly on paper towels, cut the tips off and stuff full of your favorite foods.

MASA SHELLS WITH REFRIED BEANS AND CHICKEN

Steps:

• 1. Prepare the salsa. Reserve. Then, prepare the masa shells. Cover and set aside. Then, prepare the shredded chicken. Cover and set aside, or if made ahead, refrigerate until ready to use. Then, in a nonstick skillet, heat the oil over medium heat and cook the potato, stirring, until lightly browned, about 5 minutes. Add the onions, salt and pepper. Cook for 1 minute. Reserve in the pan off heat. 2. In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers. Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides. Drain on paper towels. 3. Spread about 1 teaspoon of warm refried beans on each shell. Add about 1 teaspoon potato and 1 tablespoon of the shredded chicken. Top with 1 teaspoon of salsa and a dollop of sour cream. Add a thin slice of radish on top of the sour cream, if desired. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.