Cheese-Stuffed Gorditas

Gather all the necessary ingredients and prepare them for use.

Combine masa harina, water, and salt in a large bowl, stirring until the mixture is well incorporated.

In a separate small bowl, whisk together flour and baking powder until they are fully combined.

Gradually add the flour mixture to the masa harina mixture, incorporating shortening as you go. Use your hands to mix the dough when it has cooled sufficiently to handle.

If the dough appears dry, add small increments of hot water (1-3 teaspoons at a time) until it reaches the desired consistency - being slightly sticky but not too wet.

Divide the dough evenly into 6 portions and shape each portion into a ball (approximately 2.5 inches or 2.75 ounces in size). Cover the dough balls with plastic wrap as you work.

Prepare a work surface by lining it with waxed paper or plastic wrap and sprinkling it lightly with water. Using one ball of dough at a time, flatten each ball onto the prepared surface into a 5.5-inch disc (approximately 1/8 inch thick). Transfer the discs to a baking sheet lined with waxed paper or plastic wrap, covering them as you work with the remaining dough.

Heat a griddle or comal over medium heat. If necessary, cook the gorditas in batches to prevent overcrowding. Cook each gordita until it is dry to the touch with a few small, lightly golden spots (approximately 2-3 minutes per side). Arrange the cooked gorditas in a single layer on large plates or a baking sheet.

Heat oil in a large, heavy skillet over medium to high heat until it is hot enough to bubble immediately when the edge of a gordita is dipped into. Fry each gordita one at a time, gently pressing it down with a spatula occasionally as it cooks (approximately 45 seconds per side).

Drain the fried gorditas briefly on paper towels, then cut them crosswise to create an opening large enough to stuff them with your favorite foods. Finally, enjoy!