Spanish for “little fat one,” a gordita is a thick (about 1/4 inch) tortilla made of masa, fat and water or stock and sometimes mashed potatoes. These flat cakes are first partially baked on both sides on a dry comal (griddle) just until the masa is set. When cool enough to handle, the edges of the gordita are pinched slightly so that about a 1/4-inch ridge is formed all around the perimeter. The cake is then fried in about 1/2 inch of oil. The fried gordita is then filled with ground beef or chorizo and topped variously with shredded lettuce, onion, etc.