Gorditas Recipe

In a large mixing bowl, combine the masa harina, warm water, and salt.Mix until a dough forms.Knead gently for 2 to 3 minutes until smooth.Let the dough rest for 5 minutes so the masa harina can fully absorb the water.

Divide the dough into 8 equal portions.Roll each portion into a smooth ball.

Flatten each dough ball into a thick disc approximately 4 inches wide and ¼ to ½ inch thick.If using a tortilla press, place the dough between sheets of parchment paper and press gently.

Preheat a cast iron skillet, comal, or griddle over medium heat.Cook each gordita for:3 to 4 minutes on the first side3 to 4 minutes on the second sideThe gorditas should develop golden brown spots while remaining soft inside.

Transfer the cooked gorditas to a plate.Cover lightly with a clean kitchen towel.Allow them to rest for 5 minutes.

Using a sharp knife, carefully cut a slit along the edge of each gordita to create a pocket.Do not cut all the way through.

Fill each gordita with:2 tablespoons refried beans2 tablespoons queso fresco1 tablespoon Monterey Jack cheeseOr use your favorite filling such as chorizo, barbacoa, carnitas, shredded beef, or picadillo.

Top with salsa verde, salsa roja, avocado slices, cilantro, diced onion, cotija cheese, and fresh lime juice.Serve immediately while warm.