Step 1

Add water, salt and chile ancho powder(if using) to a bowl and stir just until salt is dissolved.

Step 2

Gradually add in the masa harina until dough forms. It should be soft, but not sticky.

Step 3

Roll 6-8 equal size masa balls. With a little warm water on hand, wet hands and using the palm of your hands, pat balls gently to form the gordita. If the edges crack, smooth over by rubbing a little water over the area. Place onto plate and cover. Let sit for 30 minutes.

Step 4

Preheat cast iron pan to medium/low heat for 5 minutes. When hot, drizzle a little oil into pan. Place 3 gorditas in pan, cover with lid and cook for 3 to 4 minutes. Turn and cook for another 3 minutes, more or less. Add another drizzle of oil to pan when you turn them. Keeping them covered while cooking, creates a little steam and the gorditas will puff up slightly.

Step 5

Let gorditas cool for just one minute. To cut open, place a few folded paper towels ovr gordita. Using a small serrated knife carefully slice open 3/4 of the way. Turn gordita as you slice. The paper towels keep your hands from getting burned while slicing. Gorditas slice better when they are warm. Yields 6 gorditas. Fill with beans, cheese, avocado and salsa.