In a large bowl, combine masa harina, warm water, and salt. Stir until a soft, cohesive dough forms. If the dough is too dry, add 1 tablespoon of water at a time until it comes together.

Divide the dough into 16 equal small balls. Lightly dust your hands with masa harina if the dough is sticky.

Place each ball between two sheets of plastic wrap and press gently with a flat surface (or tortilla press) to form a disc that is about twice as thick as a regular tortilla.

Heat a griddle or skillet over medium-high heat. Cook each gordita for 10-15 seconds on the first side until small bubbles form, flip and cook for another 10-15 seconds, then flip again and cook for about 1 minute per side until golden spots appear.

Remove from the heat and cover with a kitchen towel to keep warm. When they are cool enough to handle, slice a small slit along the edge to create a pocket and fill with your favorite ingredients, such as cooked meat, shredded lettuce, diced onion, diced tomatoes, sour cream, or shredded cheese.