Step 1: Prepare the Masa

In a large bowl, combine 3 cups of instant corn masa flour with 1/2 teaspoon of salt. Mix thoroughly to ensure the salt is evenly distributed. Gradually add warm water, starting with 1 cup, and knead the masa. Continue adding warm water slowly, about 1 cup more, until the masa reaches a soft, pliable consistency similar to modeling clay. The total water needed will be approximately 2 cups, but adjust as necessary. Knead the masa on a clean surface for about 2 minutes until it's well-hydrated and smooth. Place the masa in a plastic bag and set it aside to rest until ready to use.

Step 2: Brown the Ground Beef

Heat a braiser or large pan over medium heat. Add 1 pound of 85/15 ground beef and brown it, breaking it up with a wooden spoon. Once browned, move the ground beef to one side of the pan and use paper towels to absorb and remove any excess grease.

Step 3: Cook the Chorizo and Combine with Beef

Add 1 pound of chorizo to the empty side of the pan and cook until browned. Once the chorizo is cooked, mix it thoroughly with the browned ground beef. Add 1/2 cup of finely chopped onions and cook until softened, about 3-5 minutes.

Step 4: Season the Meat Filling

Season the meat mixture with 1 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cumin. Add a little chopped cilantro. In a separate measuring cup, dissolve 1 teaspoon of beef bouillon in 1 cup of warm water, then pour it into the meat mixture. Stir everything together and let it cook down on very low heat for about 10 minutes, or until all the liquid has evaporated and the flavors have melded. Turn off the heat and cover the pan.

Step 5: Form the Gorditas

Take a portion of the masa, slightly larger than a golf ball, and roll it into a smooth ball. For plain gorditas, place the masa ball between two plastic sheets and press it down with a flat weight (like a dinner plate or cast-iron skillet) to form a thick, round tortilla. For cheese-filled gorditas, flatten the masa ball into a small bowl shape, add grated Oaxaca cheese (or your preferred melting cheese) to the center, then carefully close the masa around the cheese to form a ball again before pressing. For bean-filled gorditas, follow the same process, adding about a tablespoon of refried beans to the center before closing and pressing.

Step 6: Cook the Gorditas

Heat a comal or griddle over medium heat. Lightly spray the griddle with avocado oil. Place the formed gorditas on the griddle. Cook for 2-3 minutes per side, or until they are golden brown and slightly toasted. Continue to spray a little oil on the griddle as needed to help them toast. Once cooked, tap the top of the gorditas; if they feel a little hollow, they are cooked all the way through. Remove them from the griddle and place them on a platter lined with paper towels.

Step 7: Assemble and Serve

Using a small knife, carefully cut open each gordita about halfway to create a pocket. Fill the gorditas with the ground beef and chorizo mixture. Add your desired toppings: sour cream, queso fresco, shredded lettuce, diced tomatoes, chopped cilantro, cotija cheese, Mexican crema, everyday salsa, and avocado. Serve immediately and enjoy!

• Use warm water for the masa, similar to a baby's bottle temperature, for best results.

• If masa is too wet, add more corn masa flour. If too dry, add more water. Aim for a soft modeling clay consistency.

• Drain excess grease from the ground beef before adding chorizo to maintain distinct flavors.

• Gorditas can be filled with various ingredients like chicken tinga, potatoes and chorizo, eggs and bacon, or carnitas.

• Use a good melting cheese like Oaxaca, mozzarella, queso chihuahua, Monterey Jack, or quesadilla cheese for the best cheesy pockets.

• Continuously spray a little oil on the griddle while cooking gorditas to ensure they get nice and toasty.

• Tap the cooked gorditas; if they feel a little hollow, they are cooked all the way through.

• Fill gorditas with chicken tinga.

• Fill gorditas with potatoes and chorizo.

• Fill gorditas with eggs and bacon for breakfast.

• Fill gorditas with carnitas or shredded rotisserie chicken.