Prepare the Dough
In a mixing bowl, combine masa harina, salt, and 1 ¾ cups of warm water. Mix until the dough is smooth and pliable, adding more water if necessary. The dough should feel moist but not sticky. Divide into 16 equal balls.
Flatten the Dough
Place a masa ball between two pieces of plastic wrap and gently flatten it using a tortilla press or flat-bottomed skillet. The gordita should be about twice as thick as a regular tortilla. If it's too thin, reshape it into a ball and try again.
Cook the Gorditas
Heat your skillet, griddle, or comal over medium-high heat. Place the flattened dough onto the hot surface and cook for 10-15 seconds on one side, flip, and cook the other side for another 10-15 seconds. Flip again and cook each side for 1 minute, until golden spots appear.
Create the Pocket
As the gordita puffs up, lightly press the edges with a spatula to encourage inflation. Once cooked, transfer it to a plate and cover with a light kitchen towel to keep it warm. While still warm, use a butter knife to cut a small slit along one edge, creating a pocket for the filling.
Fill and Enjoy
Stuff your gorditas with your favorite fillings like refried beans, shredded chicken, cheese, or vegetables. Enjoy them fresh and warm for the best taste!
