Golden corn gorditas with morita chile chicken, sautéed zucchini, and avocado crema

Instructions

1. 1

   1. In a bowl, combine the masa harina corn flour with 3 g (1/2 tsp) of salt and the warm water. Knead for 3 to 4 minutes until you have a soft dough that does not stick to your hands. If needed, add 15 to 30 ml (1 to 2 tbsp) more water. Divide into 8 portions and shape into thick discs about 3 inches wide.

2. 2

   2. Heat a griddle or large skillet over medium heat. Cook the dough discs for 3 minutes per side until cooked through with golden spots. Remove and let them cool slightly, then cut a slit in each gordita to create a pocket without slicing all the way through.

3. 3

   3. To deepen the flavor, place the dried morita chiles in a dry skillet over low heat for 30 to 45 seconds, turning them, without burning. Transfer to a bowl with hot water and soak for 10 minutes.

4. 4

   4. Blend the soaked morita chiles with the tomato, 60 g (1/2 cup) of the white onion, 1 garlic clove, ground cumin, dried oregano, chicken broth, and 1.5 g (1/4 tsp) salt until smooth.

5. 5

   5. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Pour in the sauce and cook for 5 minutes, stirring occasionally, until it darkens slightly and thickens a bit. Add the shredded chicken and cook 4 to 5 minutes more so it absorbs the sauce well. Keep warm.

6. 6

   6. In another skillet, heat 7 ml (1/2 tbsp) vegetable oil over medium heat. Add the remaining white onion, the remaining chopped garlic, and the zucchini. Cook for 4 minutes. Add the corn kernels and 1.5 g (1/4 tsp) salt, then sauté for 3 more minutes until the zucchini is tender but still slightly firm.

7. 7

   7. For the crema, blend the avocado, sour cream, lime juice, fresh cilantro, and the remaining salt until smooth. If you want a looser texture, add 15 ml (1 tbsp) water.

8. 8

   8. Preheat the oven to 200 °C / 400 °F. Lightly brush the cooked gorditas with the remaining vegetable oil and bake for 8 minutes so they become lightly crisp outside while staying soft inside.

9. 9

   9. Fill each gordita with a portion of sautéed zucchini and morita chicken. Finish with avocado crema and crumbled queso fresco. Serve immediately while the gorditas are still warm.