Make the gorditas dough. Combine masa harina and salt in a medium bowl. Add water. Start with 1 1/2 cups and then keep adding more a little at a time if it needs it. Knead the water into the dough. It should not stick to your hands but not be so dry that it cracks when you roll it into a ball. Keep kneading for two minutes to thoroughly moisten the dough.

Roll into balls. Divide the dough into 8 even portions (a little more than 2 ounces each) and roll into balls. Cover with plastic wrap to prevent from drying out.

Flatten into gorditas. Flatten each ball in between two sheets of thin plastic (the produce bags from the grocery store work great) to 1/4 inch thick rounds with a tortilla press. If you don't have a tortilla press you can also place the ball between two sheets of thin plastic and use a rolling pin.

Trim. If you want perfectly round gorditas, use a 3-inch round biscuit cutter to cut them into circles. This is totally optional.

Cook the gorditas. Heat a comal or a cast iron pan over medium heat. Once it is hot, but not smoking, place as many gorditas will fit in a single layer on the comal. Cook for 2 minutes or until the gorditas easily move around on the comal. Flip and cook another 2 minutes or until nicely toasted. Flip and cook a minute more on the first side again.

Split open. Once they are cool enough to handle, use a sharp pairing knife to carefully cut an opening on one side. Slide the knife back and forth to create a pocket for the filling.

Roast the mushrooms. Heat oven to 425°F. Combine mushrooms, oil, salt, and pepper in a large, oven-safe frying pan. Toss to coat mushrooms. Roast in the oven until starting to crisp on the edges and tender, about 15 minutes.

Fill the gorditas. Gently stuff each gordita with about a tablespoon or so of refried beans, divide the mushrooms between each and add a bit of goat cheese to each one.

Fry the gorditas. Heat sunflower oil in a large frying pan over medium-high heat. Once oil is shimmering, add stuffed gorditas and gently fry until light brown and crisp on the outside, about 2 minutes. Flip and repeat on the other side.

Serve. Serve immediately with Habanero-Tomatillo Salsa and a sprinkling of cilantro sprouts or cilantro leaves.