A Mexican street food, gorditas are made by cooking thick corn masa cakes and slitting them open to fill with a chicken and cheese mixture. Their thick texture makes for a filling, portable meal.
Knead the corn masa flour, warm water and salt together until you have a soft dough.
Wrap the dough and let it rest for fifteen minutes.
Sauté the onion in oil, add the tomato and paprika, then stir in the shredded chicken and cook for five more minutes.
Take ball-shaped pieces of dough and flatten them in your palm into thick, one-centimetre rounds.
Cook the rounds in an oiled pan for a minute per side until golden.
Cut a pocket into the side of each cooked round with a knife, fill with the chicken mixture and crumbled white cheese, and serve hot.
Do not leave the masa cakes too thick while cooking, or the centre may stay raw. Allergens: contains dairy (white cheese).
If you cannot find masa harina, mix fine cornmeal with a little wheat flour for a similar texture, though the authentic flavour will change slightly.
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