Gorditas de Pollo con Mole (Stuffed Corn Cakes with Mole Chicken)

Thick griddled masa cakes split open and stuffed with mole chicken and fresh cheese.

Made with Mole poblano and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method

Time45 min
LevelMedium
Costabout £2.31 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

622kcal
55.7gcarbs
5.7gof which sugars
24.1gfat
8.8gsaturates
44.7gprotein
3.8gfibre
2.9gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 mlmole poblano
300 gshredded chicken
250 gmasa harina
300 mlwarm water
½ tspfine salt
2 tbspvegetable oil
100 gqueso frescocrumbled
2 tbspcorianderchopped

Method

1
Mix the masa harina, salt and warm water into a soft dough. Knead for 2 minutes, then cover and rest for 15 minutes. It should feel like soft play dough, not sticky.
15 min
2
Divide into 8 balls. Press each to a thick disc about 9 cm across and 1 cm thick.
3
Heat a dry frying pan or griddle over a medium heat. Cook the gorditas for 4 minutes a side until speckled and the surface is dry. Keep them warm in a tea towel.
8 min
4
Warm the mole poblano (see the base recipe) in a pan with the shredded chicken (see the shredded chicken base recipe) for 5 minutes until thick and steaming hot all the way through.
5 min
5
Slice each gordita open along one edge to make a pocket. Brush the insides with a little oil, fill with mole chicken and queso fresco, and top with coriander.

Tips

Keep the dough covered while you work so it does not dry and crack.
Cook on a medium heat. Too hot and the outside burns before the middle cooks.
Press with the base of a pan between two sheets of baking paper for even discs.

Storing and freezing

Eat fresh. Leftover cooked gorditas keep in the fridge for up to 2 days and reheat on a dry pan. Keep the filling for up to 3 days.

Questions

What is the difference between a gordita and a sope?

A gordita is a thick masa cake that is split and stuffed. A sope is a thinner masa base with a pinched rim that is topped open. Both use masa harina.

Can I fry gorditas instead?

Yes. After cooking on the griddle, shallow fry for 1 to 2 minutes a side until crisp. This is how many street vendors make them.

More made with mole poblano

Breakfast

Huevos Estrellados con Mole y Frijoles (Fried Eggs with Mole and Beans)

25 minabout £2.27 a head

GFNFV

Main course

Albóndigas en Mole Poblano (Meatballs in Mole)

55 minabout £2.36 a head

GFNF

Quick dinners

Tostadas de Pollo con Mole (Chicken and Mole Tostadas)

20 minabout £3.58 a head

GFDFEF

Pies & bakes

Empanadas de Mole con Pollo (Baked Mole Chicken Empanadas)

1 hrabout £2.23 a head

GFDFEF

See every dish made with mole poblano

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.