Gorditas, whose name translates to “little fat things,” are made from patting out masa dough, splitting the disks, then pan-frying and filling them.

"Pan de muerto is an exploration in my cultural background ... Salgado brought him calcium hydroxide for nixtamalizing corn, and Enciso started making masa himself. "So when I did, I just threw it in ...

Making tortillas might be the most ... Transfer to a plate and repeat with the rest of the masa rounds, adding a little more oil if the pan seems dry. Let the gorditas cool slightly.

Making tortillas might be the most difficult to master for home cooks, because you need to get the masa disks super-thin ... When I have less time, I pan-fry them in a modest amount of oil ...