Step 1

Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up. Once heated, drop temperature to low.

Step 2

In a bowl combine all the dry ingredients. Add the butter and combine until you have the consistency of small crumbs.

Step 3

Add the egg, vanilla extract, and little by little add the warm milk, and mix well with your hand. The mixture may be a little sticky. Knead dough in bowl until dough is pliable and springy. Sprinkle with flour if dough is too sticky.

Step 4

Knead for 5 to 10 minutes.

Step 5

Cover bowl with a clean dish towel and let dough rest for 10 to 15 minutes.

Step 6

Form 2- to 2½-inch dough balls.

Step 7

Use a tortilla press when making these gorditas. Place a piece of plastic wrap or wax paper over each end of the tortilla press. The ball of masa will sit between the two pieces of plastic wrap or wax paper during the pressing process. Place a ball of dough on one end of the tortilla press, directly on the plastic wrap. Close the tortilla press and gently press down on the handle, flattening the dough and creating a gordita.

Step 8

Open the press and place gordita on preheated comal to cook for approximately 2 to 3 minutes or until browned and slightly puffy. Turn gordita over to brown on second side for approximately 2 to 3 minutes more.

Step 9

Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.

Step 10

Serve with flavored butter spreads or drizzled with cajeta, dulce de leche, sweetened condensed milk, or topping of your choice.