In a large mixing bowl, combine 3 cups of Maseca masa harina with a pinch of salt. Gradually pour in warm water while mixing until a dough forms.

Divide the dough into 12 equal portions and shape into small balls. Cover with a damp towel and let them rest for 10-15 minutes.

Heat a comal or skillet over medium-high heat for 5-7 minutes.

Flatten each dough ball between plastic sheets or a tortilla press to about 0.5 inches thick and 4.5 inches in diameter.

Cook each gordita on the comal for about 1 to 1.5 minutes per side, until golden brown.

Remove cooked gorditas and cut a small slit in the side to create a pocket.

Fill the gorditas with your choice of fillings and serve warm.