Step 1

Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.

Step 2

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

Step 3

In a small pot combine water and milk and heat until warm, but do not bring to a boil.

Step 4

Add the warm liquid and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.

Step 5

Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 5 to 6-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.

Step 6

As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. Press down gently on it with a rolled up kitchen towel to cook evenly. After cooking the first side, turn gordita over and let it cook on the opposite side.

Step 7

As soon as you can handle the gordita, with a sharp knife, make a pocket around the edge, just big enough to fill.

Step 8

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

Step 9

Fill gorditas with stuffing of your choice.