Gorditas, aka thick corn tortillas with a pocket stuffed with fillings, are one of our favorite ways to cook with masa harina. Their golden, lightly charred crust yields to a fluffy, molten masa center. Stuff them full of whatever leftover guisos or ingredients you have lying around and you have the perfect handheld (if messy) meal for next-to-nothing. Taco Bell could never.

There’s more than one way to make gorditas, but for our purposes, let’s keep it simple.

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1. Make Your Masa

Mix equal parts masa harina and warm water until it feels like Play Doh. (Some people like to add lard or salt, and to that we say: you do you, boo.)

2. Press Your Patty

Roll a racquetball-sized ball of masa and flatten it into a thick disc using your hands or a tortilla press lined with plastic.

3. Get it Crispy

Cook each patty on a heated and lightly oiled comal until each side is golden and crisp. Remove the patty from the skillet and let it cool slightly.

4. Stuff It Good

Use a knife to split the gordita halfway around the edge, creating a pocket. Stuff it with whatever filling you like: refried beans, beef picadillo, sautéed mushrooms, potatoes with chorizo, etc.

5. Gild the Lily

Add whatever toppings you’d like: we’re partial to shredded lettuce, queso fresco, crema, and salsa. Provecho!