In a large bowl, mix the corn flour, all purpose flour, salt, oil, and 3 cups of warm water. Mix with your hands until a soft, slightly sticky dough forms. If it feels dry, add more water a tablespoon at a time. Cover and let the dough rest for 20 minutes.

Divide the dough into balls, about 95-100 grams each. Keep them covered with a damp towel so they do not dry out. Place one ball between a cut-open plastic bag, parchment, or wax paper. Press using a tortilla press or a skillet until you have a 5-inch round, about 0.25-inch thick. Transfer to a parchment-lined sheet pan and repeat.

Heat a cast-iron skillet or griddle over medium heat (no oil). Cook the gorditas for 3-4 minutes per side, until light brown spots form and the gordita starts to puff slightly in the center.

For Air Fryer Method, lightly brush both sides of each gordita with oil and air fry at 375F (190C) for 4-6 minutes, flipping halfway. For Skillet Method, lightly brush both sides with oil and return to a skillet over medium heat, cooking for 1-2 minutes per side until fully cooked and lightly crisp.

While still warm, carefully cut a slit along the side of each gordita to create a pocket without cutting all the way through.

Stuff with your choice of fillings (beans, meats, chorizo, potatoes, queso fresco, or veggies) and serve warm.