Once the meat is partially cooked, add the blended seasoning and stir. Cook uncovered until the mixture dries out and the meat browns slightly, about 20 to 25 minutes.

To prepare the dough for the gorditas:
Heat the water. In a large bowl, add the flour, baking powder, salt to taste, lard, and butter.

Mix until crumbly. Gradually add the hot water and knead for about 15 minutes. Place the dough in a bag to rest while the meat cooks.

Grate the asadero cheese, and chop onion and cilantro to taste.

To make the flour gorditas:
Form small dough balls (any size you prefer). Flatten each ball, place grated cheese in the center, fold the dough over the cheese, and roll out with a rolling pin. Cook on a hot griddle or skillet.