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Spanish for little fat one, a gordita is a thick (about 14 inch) tortilla made of masa, lard and water or stock and sometimes mashed potatoes. These flat cakes are first partially baked on both sides on a dry corn (griddle) just until the masa is set. When coot enough to handle, the edges of the gordita are pinched slightly so that about a Y4-inch ridge is formed all around the perimeter. The cake is then fried in about ½ inch of oil. The fried gotdita is then filled with ground pork or chorizo and topped variously with cheese, shredded lettuce, onion, etc.