Mix all of the dough ingredients in a medium mixing bowl using a hand mixer.

Divide dough into eight pieces. Roll into balls and using the palm of your hand flatten each ball slightly forming a disc. (not too thin)

Place a small amount of oil on a griddle and cook each disc on medium high heat on both sides until lightly browned.

Wrap in foil and save until later.

Prepare chicken. Place all ingredients in a large pot and bring to a boil. Until chicken is fully cooked.

Remove chicken (save the leftover water) cut each breast in half and place in a large mixing bowl with 1/2 cup of the chicken stock. (Save the rest of the stock for rice)

Using a hand mixer shred your chicken. When finished cover with foil and save for later.

Prepare your rice. Place oil in saucepan over medium high heat. Add rice and fry until light brown. Add your 2 1/2 cups of chicken stock your sazon and stir once. Tightly cover with a lid and reduce heat low for 20mins. Do not stir in the mean time. When finished remove from heat. And fluff with a fork before serving.

Prepare refried beans. I use a can of pinto beans cooked over medium jigh heat and then smash them.

Fry Gorditas. Place 1/2 cup vegetable oil in a frying pan over medium high heat. Cut gorditas almost all the way through like a bun. Fry on each side but be sure to keep a fork in the middle while frying to keep it from frying shut. Remove from oil and place on paper towel.

Spread beans inside each gordita. Add a handful of chicken a handful of cheese, shredded lettuce a slice of tomato and drizzle with some crema mexicana. (Its easier to cut the gorditas all the way through once fried and assemble like a sandwich)

Serve with beans and rice and salsa.