In a bowl, combine the maseca, flour, and salt. mix well.

Slowly add the water while mixing with your hand until a smooth, moist dough forms.

Cover the dough and let it rest for 25 minutes.

Divide the dough into 8 equal balls.

Gently pat each ball into a patty that is 2–3 times thicker than a tortilla.

Heat a skillet or griddle over medium heat.

Cook the gorditas for 2–3 minutes per side, until lightly golden.

Transfer the cooked gorditas to a plate.

Add enough oil to the skillet to cover the bottom and heat over medium heat.

Fry 2 gorditas at a time for about 1 minute per side, until they puff up.

Drain on paper towels and let cool for a few minutes.

Carefully slice each gordita open and fill with refried beans and any other toppings you may desire.