At my house, we use leftover fillings from the week, such as beans with cheese, chicken in mole, poblano pepper strips with rice, picadillo, pork cracklings, and more.

In a bowl, combine the masa harina, salt, and pepper. Add the water and knead.

Knead until you have a dough that is not too dry or too wet. Depending on your location, you may need to add more water or masa harina by the tablespoon. The amounts given work well in my city.

Shape the dough into about 16-20 balls and let them rest for 10 minutes.

While the dough rests, bring enough salted water to a boil to cover the cactus paddles.

Cut the nopales into small cubes and boil until they turn an olive green color. Drain and rinse under cold water to stop the cooking.

Dice the tomatoes and onion into small cubes (you can also add jalapeño if you like). Wash and chop the cilantro.

Combine all the vegetables, mix well, and season with salt and pepper to taste.

After the dough has rested, use a tortilla press or a rolling pin to flatten each ball so they can be eaten in 4-5 bites.

Place the gorditas on a preheated griddle or heavy skillet and cook over low heat.

Remove and carefully slice open each gordita with a knife. Fill with your preferred fillings.

Serve with the nopal salad and salsa of your choice.