Chicken Pasilla Gorditas with White Bean Cream and Warm Zucchini Lime Salad

Name: Chicken Pasilla Gorditas with White Bean Cream and Warm Zucchini Lime Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb skinless chicken breast; about 4 large chiles dried pasilla chile; 10.5 oz tomato; 1 cup white onion; 3 cloves garlic; 1 leaf bay leaf; 1 tsp dried oregano; 1 tsp ground cumin; 2 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 2 cups masa harina; 1 1/2 cups warm water; 1 1/2 cups cooked white beans; 3/4 cup chicken broth; 1/2 cup sour cream; 2 cups zucchini; 2/3 cup red onion; 3/4 cup corn kernels; 4 tbsp lime; 1/2 cup fresh cilantro

Corn gorditas filled with shredded chicken in a pasilla chile and tomato sauce, served with a silky white bean cream and a warm zucchini, red onion, and lime salad. An original Mexican recipe with smoky, fresh, and balanced flavors.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

500 g skinless chicken breast (cocida and deshebrada)
35 g dried pasilla chile (without semillas ni venas)
300 g tomato (en cuartos)
120 g white onion (the mitad for the sauce and the mitad for cocer the chicken)
15 g garlic (divided)
1 piece bay leaf (for cocer the chicken)
2 g dried oregano (divided)
2 g ground cumin (divided)
12 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml vegetable oil (divided)
240 g masa harina (for the gorditas)
360 ml warm water (approx., for the dough)
260 g cooked white beans (escurridos)
180 ml chicken broth (for the cream of frijol)
120 g sour cream (for the cream of frijol)
300 g zucchini (en medias lunas)
80 g red onion (fileteada)
120 g corn kernels (fresh or congelado)
60 ml lime (su juice, divided)
15 g fresh cilantro (chopped)

Nutrition facts

per serving

510 kcal

Calories

32 g

Protein

49 g

Carbs

21 g

Fat

9 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Place the chicken breast in a pot with half of the white onion, 1 garlic clove, the bay leaf, 1 teaspoon salt, and enough water to cover. Cook over medium heat for 18 to 20 minutes, until the chicken is cooked through. Let it cool slightly, shred it, and reserve 120 ml (1/2 cup) of the cooking liquid.
2
2. While the chicken cooks, heat a griddle or skillet over medium heat. Toast the pasilla chiles for 10 to 15 seconds per side, making sure they do not burn. Place them in hot water for 10 minutes to soften.
3
3. On the same griddle, roast the tomatoes, the remaining half of the white onion, and 2 garlic cloves for 8 to 10 minutes, turning them, until charred in spots and softened.
4
4. Blend the softened chiles with the roasted tomatoes, roasted onion, roasted garlic, 120 ml (1/2 cup) of the reserved chicken cooking liquid, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth.
5
5. Heat 1 tablespoon oil in a large skillet over medium heat. Pour in the sauce and cook for 5 minutes, stirring occasionally. Add the shredded chicken and cook 4 to 5 minutes more until fully coated. Keep warm.
6
6. For the dough, mix the masa harina with 1 teaspoon salt and the remaining cumin in a bowl. Gradually add the warm water and knead until the dough is soft and moist but not sticky. Let it rest for 5 minutes.
7
7. Divide the dough into 8 equal portions. Shape into thick disks about 10 cm (4 inches) wide. Cook the gorditas on a hot griddle over medium heat for 4 to 5 minutes per side, until cooked through and lightly browned. Then slice each one open on the side to create a pocket without separating it completely.
8
8. Preheat the oven to 180 °C / 350 °F. Place the gorditas on a tray, brush them lightly with 1 tablespoon oil, and bake for 6 minutes so they firm up and become slightly crisp outside.
9
9. For the white bean cream, blend the white beans with the chicken broth, sour cream, 1 tablespoon lime juice, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a pinch of pepper. Warm the mixture in a small saucepan over low heat for 3 to 4 minutes without letting it boil.
10
10. For the warm salad, heat the remaining 1 tablespoon oil in a skillet. Add the zucchini, red onion, and corn. Cook over medium heat for 5 to 6 minutes until the zucchini is tender but still firm. Season with the remaining lime juice, a pinch of salt, and pepper. Remove from the heat and toss with the fresh cilantro.
11
11. Fill each gordita with the pasilla chicken. Serve over or alongside generous spoonfuls of white bean cream and add the warm zucchini lime salad on the side.
12
12. If desired, let the filled gorditas rest for 2 minutes before serving so the filling settles and the masa absorbs some of the sauce.

Chef tips

For deeper flavor, let the chicken sit in the sauce for 10 minutes before filling. If the dough dries out, add 1 or 2 extra tablespoons of warm water.

Substitutions

You can use shredded chicken thigh instead of breast. Sour cream can be replaced with thick Mexican crema. If you do not have white beans, use cooked peruano beans for a similar texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon