Step 1

In a large bowl, combine the masa harina, salt and baking powder and whisk to combine. Pour in the water while using a spoon to slowly mix it into the masa harina. The dough should be moist but not sticky, like a soft Play-Doh. If necessary, add more water, 1 tablespoon at a time, until you reach the right consistency. Cover with a damp kitchen towel and let rest for about 15 minutes.

Step 2

Uncover the dough and divide it into 12 equal portions (about 45 grams each), rolling each into a ball. Cover the balls with a clean, damp towel as you work. Moisten your hands with a little water and flatten each ball with your hands to make a round patty, about 1/3 inch thick and 3 inches wide.

Step 3

In a large (12-inch) cast-iron skillet or comal over medium-high heat, heat the oil until shimmering. Working in batches to avoid overcrowding and reducing the heat slightly if the oil starts to smoke, add 3 or 4 masa rounds and cook until the bottom is crisp and golden with brown spots, 3 to 5 minutes. Flip them over and cook until the other side is crisp and golden with brown spots, 3 to 5 minutes more. Transfer to a plate and repeat with the rest of the masa rounds, adding a little more oil if the pan seems dry.

Step 4

Let the gorditas cool slightly. Using a small serrated knife, cut a slit in the edge about halfway around each gordita’s circumference, making a pocket. Fill each gordita with 1 tablespoon of refried beans and 1 tablespoon of vegan feta. Garnish with more feta and cilantro, and serve warm with salsa.