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1
Combine the masa, lard, anise seeds, and salt. Work together until the lard is fully incorporated and the masa feels pliable but not sticky.
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2
Divide into equal portions and roll each into a smooth ball.
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3
Flatten each ball into a round. Place a spoonful of filling at the center. Fold the masa around the filling and press down into a thick, flat round — the masa should fully enclose the filling.
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4
Heat a comal or heavy skillet over low to medium heat (approximately 120–150°C / 250–300°F). Do not grease the surface.
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5
Cook each gordita 5–7 minutes per side until lightly browned and firm to the touch.
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6
Remove from heat and rest for several minutes before serving. The lard will continue to permeate the masa as they sit.