In a large mixing bowl, combine masa harina and salt, then gradually add warm water. Mix until it starts to form a cohesive dough, then knead for about 5 minutes until smooth and pliable.

Allow the dough to rest for at least 30 minutes.

After resting, divide the dough into 12 equal portions. Roll each piece into a smooth ball and flatten them into disks, about 1/4 inch thick.

In a large skillet, pour in about 1/2 inch of vegetable oil and heat over medium-high until it reaches approximately 350°F.

Carefully place 2-3 dough disks into the hot oil, frying each side for 2-3 minutes until golden brown and crispy.

Once fried, take a sharp knife and carefully cut a pocket into the side of each gordita.

Load each gordita with your choice of filling, add diced onions, fresh cilantro, and squeeze lime juice over the top.