Bean and Cheese Gorditas

In a bowl, combine the masa harina, warm water, and salt. Knead for 5 minutes until the dough is soft and pliable, then cover with a towel and let rest for 10 minutes.

Mash the cooked pinto beans with a fork until you get a thick puree. Add the finely chopped onion and half of the cilantro, and mix well.

Divide the dough into 8 balls. Flatten each one between sheets of parchment paper into a disc about 10 cm in diameter and 0.5 cm thick; keep the shaped cakes covered so they don't dry out.

Heat a dry comal or a heavy skillet over medium-high heat. Cook the cakes for 2 minutes on each side.

Finish cooking the cakes for another 30 seconds per side, remove from the heat, and let rest for 5 minutes.

Using a sharp knife, cut a slit along the side of each gordita without cutting all the way through. Fill each with the mashed beans and grated Oaxaca cheese.

Return the filled gorditas to the comal and warm for 1 minute on each side to melt the cheese. Serve hot, topped with the remaining cilantro and green onion.