In a mixing bowl, combine the masa harina, salt, and 1 ¾ cups of water. Mix until a dough forms. If the dough feels too dry, gradually add more water until it reaches a pliable consistency.

Divide the dough into 16 equal portions and roll each portion into a ball.

Place a masa ball between two sheets of plastic wrap. Use a tortilla press or a flat pan to gently flatten the dough ball to about twice the thickness of a normal tortilla.

Heat a large skillet, griddle, or comal over medium-high heat.

Place the flattened gordita on the hot surface and cook for about 10 to 15 seconds. Flip and cook for another 10 to 15 seconds. Flip once more and cook each side for about 1 minute until browned with beautiful spots.

As the gordita cooks, it will inflate and bubble up. Press down the sides gently to encourage more inflation. Remove from the griddle and cover with a kitchen towel to keep warm.

Once slightly cooled, cut a slit along the edge of the gordita to create a pocket. Fill with your desired toppings and enjoy!