Grandma’s Gorditas
The recipe for gordita has been handed down through the generations. They can be stuffed with any filling after they’ve been cooked.

In a bowl, mix corn masa flour, baking soda, and salt.

Water should be added a little at a time until a firm dough forms.

To form small balls, divide the dough into equal portions and roll each piece between your hands.

Create 1/4-inch circles out of the dough.

A griddle or comal should be heated to medium heat.

Place the dough circles on the hot griddle and cook for about 3 minutes per side, or until they are light brown, slightly inflated, and cooked on the outside.

In a skillet, heat the oil over medium heat.

If necessary, fry gorditas in batches for 1-2 minutes per side until golden brown.

Drain and serve hot using paper towels.