Cook the chicken

• Bring the water to a boil with the bay leaves, garlic cloves, a piece of onion and the chicken bouillon.
• Add the chicken breasts and cook until tender and cooked through.
• Remove the chicken, reserve the broth and shred the meat.

Make the chicken filling

• Dice the tomatoes, the serrano chili and the rest of the onion.
• Heat the oil in a pan and sauté the onion and serrano, then add the tomatoes and cook to your liking.
• Stir in the cilantro, garlic powder, cumin, black pepper and tomato bouillon, then pour in the chicken broth.
• Add the shredded chicken and mix everything together.

Make the masa dough

• In a bowl, combine the masa harina with the cornstarch.
• Add the hot water gradually while mixing with your hands until the dough is like play dough and no longer sticks to your hands.

Shape the gorditas

• Form small balls of dough.
• Press each ball flat between two sheets of plastic, not too thin.
• Place them on the comal and flip them to cook both sides.

Fry the gorditas

• Fry the cooked gorditas in hot oil until they puff up.
• Drain and cut them open with a knife.

Fill and serve

• Fill each gordita with refried beans, then the chicken.
• Top with lettuce, avocado slices, sour cream, queso fresco and a bit of cilantro.