It’s best to serve the gorditas immediately after frying, though if you want to do some of the work ahead, you could do the first skillet step and then store the gorditas for a couple of days in the refrigerator, then bring back to room temperature before frying. You can also make the chicken ahead of time—it will keep in the refrigerator for 3 days. If you’re making the entire dish at the same time, often I’ll make the salsa and do the first step of cooking the gorditas as the chicken is cooling before shredding it. Then after I’ve tossed the chicken with the salsa, I’ll then do the second, frying step for the gorditas.
Chicken gorditas | www.homesicktexan.com