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. Thoroughly cook the chicken, then let it cool. Shred or pull the meat from the bones and set aside.
2. Preheat the oven to 400°F.
3. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
4. Add the butter and cheese, stirring to combine. Remove from heat.
5. Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
6. Bake until crisp, 20 to 25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
7. Stuff them with the shredded chicken and fillings of your choice and serve.