This is my preferred style for making gorditas. Giving them a shallow fry at the end of the cooking period gives them great flavor! In a mixing bowl, combine 2 cups masa harina, 3/4 teaspoon salt, and 1 teaspoon baking powder. Add 2 tablespoons lard and combine well (I usually crumble it into the mixture using my fingers.)
Depending on the humidity of your local city, you will need to add about 2 more tablespoons of water to the dough, and also keep a small bowl with water to moist the dough as needed. This dough tends to dry, so cover with a moist kitchen napkin while you make the gorditas.
You can make this gorditas recipe using masa harina or corn flour that you can easily find at your local grocery store. The most popular brand is Maseca. But, What Is A Gordita? A gordita is a small, thick tortilla. There’s not just one type of gordita recipe.
Pick up the gordita, holding with the plastic at the bottom. Gently flip the tortilla onto the palm of your hand. Then, place on the hot griddle to cook. While the gordita is cooking, keep forming the rest of the dough, keeping a watchful eye on the griddle.