Mix together the 2 cups masa harina, 2 cups hot water, 1 tablespoon oil, and 1 teaspoon salt in a large bowl. If the dough is dry and crumbly, add another 1/4-1/2 cup of hot water. Knead with your hands for 2 minutes to thoroughly hydrate the dough.

Heat the comal or skillet to medium-high heat. Roll a 3-ounce piece of masa dough (about the size of a raquetball). Then flatten into a 1/4-inch thick disc with your hands. If you want to make red and white gorditas like the images, use half white masa dough and half red masa dough and flatten them together.

Place the gordita on the hot comal and cook for about 3 minutes. Lower the heat to medium if it is too hot. Once a crust has formed, flip and cook the other side 3 minutes. Flip again and cook another minute on both sides until the gordita is cooked in the middle.

Remove and let cool slightly. Use a paring knife to cut a pocket in the gordita. Gently use your fingers to make it deeper.

Fill the inside with any stuffing you'd like and serve with your favorite salsa.