Mezcal Chicken Gorditas with Mashed Black Beans and Warm Corn-Poblano Salad

Name: Mezcal Chicken Gorditas with Mashed Black Beans and Warm Corn-Poblano Salad
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 14 oz cooked shredded chicken breast; 2 cups masa harina; 1 1/2 cups warm water; 1 1/2 tsp salt; 3 tbsp vegetable oil; 1 1/2 cups cooked black beans; 1 cup chopped white onion; 3 cloves minced garlic; 1 1/2 cups diced Roma tomato; 1 large dried ancho chile; 1/4 cup mezcal; 1 tbsp honey; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/2 cups corn kernels; 1 large poblano pepper; 2 tbsp lime juice; 1/2 cup chopped cilantro; 3 oz crumbled queso fresco

Corn gorditas stuffed with shredded chicken glazed in a mild mezcal, tomato, and ancho chile sauce, paired with mashed black beans and a warm corn, poblano, and lime salad. This is an original Mexican-inspired recipe with smoky, sweet, and fresh contrasts.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

400 g cooked shredded chicken breast (skinless)
240 g masa harina (for the gorditas)
360 ml warm water (approx., for the dough)
8 g salt (divided)
45 ml vegetable oil (divided)
300 g cooked black beans (escurridos, with a poco of su líquido reservado)
120 g chopped white onion (divided)
9 g minced garlic (divided)
240 g diced Roma tomato (divided)
12 g dried ancho chile (without semillas ni stalk)
60 ml mezcal (for the sauce of the chicken)
15 ml honey (for balancear the sauce)
2 g ground cumin (divided)
1 g dried oregano
220 g corn kernels (fresh or descongelados)
140 g poblano pepper (in strips finas)
30 ml lime juice (freshly squeezed)
16 g chopped cilantro (divided)
80 g crumbled queso fresco (for servir)

Nutrition facts

per serving

520 kcal

Calories

31 g

Protein

49 g

Carbs

22 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 ancho chile in a bowl and cover it with hot water. Let it soak for 10 to 12 minutes until softened. Drain it.
2
2. In a blender, combine the softened ancho chile, 120 g (3/4 cup) tomato, 60 g (1/2 cup) onion, 2 garlic cloves, mezcal, honey, 1/2 teaspoon cumin, oregano, and 60 ml (1/4 cup) water. Blend until smooth.
3
3. Heat 1 tablespoon oil in a skillet over medium heat. Add the blended sauce and cook for 4 to 5 minutes, stirring, until slightly darkened. Add the shredded chicken and 2 tablespoons chopped cilantro. Cook 5 minutes more until the chicken is nicely glazed. Season with 1/2 teaspoon salt and keep warm.
4
4. In another skillet, heat 1 tablespoon oil over medium heat. Sauté 60 g (1/2 cup) onion and 1 garlic clove for 2 minutes. Add the black beans, 1/2 teaspoon cumin, and 60 ml (1/4 cup) bean cooking liquid or water. Mash and cook for 4 to 5 minutes until thick and spreadable. Season with 1/2 teaspoon salt.
5
5. For the warm salad, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the poblano and cook for 3 minutes. Stir in the corn kernels, remaining tomato, and remaining onion. Cook for 4 minutes, stirring, until the corn is tender but still juicy. Remove from the heat and toss with lime juice, remaining cilantro, and 1/4 teaspoon salt.
6
6. In a large bowl, mix the masa harina with the remaining salt. Gradually add the warm water and knead for 3 to 4 minutes until you have a soft, moist dough that is not overly sticky. Divide into 8 portions and shape into thick discs about 1 cm thick.
7
7. Heat a griddle or heavy skillet over medium heat. Cook the gorditas for 4 to 5 minutes per side until they develop golden spots and feel cooked through. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 180°C / 350°F.
8
8. When the gorditas are just warm, make a side slit with a small knife without cutting all the way through. Fill each one with a spoonful of mashed black beans and a portion of mezcal chicken.
9
9. Serve the gorditas with the warm corn-poblano salad on top or on the side. Finish with crumbled queso fresco and serve immediately.

Chef tips

If the dough dries out, add 1 tablespoon water at a time. For deeper flavor, lightly char the tomato and onion before blending them with the ancho chile.

Substitutions

You can replace the mezcal with chicken broth plus 1 teaspoon apple cider vinegar if you prefer not to use alcohol. Queso fresco can be replaced with crumbled panela cheese. For a dairy-free version, omit the cheese.

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