In a large mixing bowl, combine 3 cups of Maseca masa harina and a pinch of salt.

Slowly add 2¼ cups of warm water to the dry mixture.

Knead the dough for about 2-3 minutes until it becomes smooth and elastic.

Divide the dough into 12 equal portions and shape each into a ball.

Preheat a comal or non-stick skillet over medium-high heat for about 5 minutes.

Flatten one dough ball between two layers of plastic wrap or use a tortilla press.

Carefully transfer the flattened tortilla to the heated comal, cooking for 1-1½ minutes on each side.

Once cooked, remove the gordita and gently cut a slit in the side to create a pocket.

Fill each gordita pocket with your choice of savory fillings.

If desired, return the filled gorditas to the warm skillet for an additional 1-2 minutes.