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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 don’t 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 ¼-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.
Air Fryer Method: Lightly brush both sides of each gordita with oil. Air fry at 375°F (190°C) for 4–6 minutes, flipping halfway, until cooked through and lightly crisp on the outside.
Skillet Method: Lightly brush both sides with oil. Return to a skillet over medium heat and cook for 1–2 minutes per side until fully cooked and lightly crisp.
While still warm, use a small knife to carefully cut a slit along the side of each gordita, creating a pocket without cutting all the way through.
Stuff with beans, meats, chorizo and potatoes, queso fresco, or veggies and serve warm.