Cheese-stuffed gorditas filled with chicken and rajas

Bring 3 quarts of water to a boil over medium-high; add garlic, a piece of onion, two bay leaves, salt and three chicken breasts.

When it returns to a boil, skim off the scum; cover and cook on medium about 25 minutes.

Mix 4 cups instant corn masa with 2 teaspoons salt by hand; add hot water slowly, about 3 cups in all, until hydrated.

Knead five minutes until the masa no longer sticks to the hands; cover completely so it does not dry out and let rest.

Roast seven Anaheim chiles and two jalapenos, peel, seed and cut into small strips (rajas).

Remove the chicken from the broth, cool 10 minutes, then shred by hand.

With wet hands roll a large ball of masa, flatten with the palms, make a hole in the centre and fill with queso Oaxaca.

Close, roll again and press into a gordita, rotating and patting between the hands; repeat and keep covered.

Heat enough oil in a medium frying pan over medium-high; fry the potato cubes seasoned with garlic salt and black pepper five minutes, stirring constantly.

Add half a small white onion and cook about three minutes.

Add the shredded chicken, rajas and a minced garlic clove; cook two to three minutes.

Add two diced tomatoes and cook two more minutes; taste and add a little salt; cover and set aside.

Heat a comal or griddle on medium; brush each gordita with oil and lay it oil side down.

Cook three to four minutes per side until golden, brushing the top with oil before flipping.

Split the cooked gorditas open all the way round and stuff with the chicken filling.

Top with a little lettuce, crema mexicana and queso fresco.

The gorditas can be fried instead of cooked on the comal.