1 tablespoon vegetable oil
1 small onion, thinly sliced
1 cup chopped pineapple, fresh or canned (well drained, if canned)
1 (16-oz.) bottle chipotle salsa
1 (15-oz.) can fire-roasted chopped tomatoes, with the liquid
1 tablespoon cider vinegar
4 cups shredded, cooked chicken (or 1 rotisserie chicken, skinned, boned, and shredded)
1 (6-oz.) package Martha White® Cotton Country Cornbread Mix
½ cup water
1 large egg, beaten
Crumbled queso fresco, queso anejo, or Romano cheese
Make the Chicken
- Heat a large Lodge cast iron skillet over medium-high heat and heat the oil. Saute onion and pineapple about 5 minutes, or until just beginning to brown.
- Add the salsa, tomatoes, and vinegar, and bring to a simmer. Continue cooking, stirring frequently, until the mixture thickens, about 5 minutes.
- Stir in shredded chicken and adjust seasoning to taste. Keep chicken warm while frying the gorditas.
Make the gorditas
4. Preheat oven to 200º.
5. Heat a large Lodge cast iron skillet over medium-high heat.
6. Combine cornmeal mix, water, and egg in a bowl until completely combined.
7. Film skillet lightly with vegetable oil and pour batter by the ¼ cupful into the skillet without crowding the pan. Cook until golden on each side, flipping once. Drain cooked gorditas briefly on paper towels, transfer to a baking sheet, and place in oven to keep warm. Continue frying, adding small amounts of oil as necessary, until all the batter is used.
Assemble the gorditas
8. Carefully cut around the circumference of each gordita, splitting in half. Top each with a generous helping of chicken tinga. Sprinkle with avocado and cheese, replace tops, and serve immediately with lime wedges.