Place a comal (griddle or cast-iron skillet) over medium heat and allow it to heat up.
In a bowl combine all the dry ingredients. Add the lard and combine until you have the consistency of small crumbs.
In a small pot combine water and milk and heat until warm, but do not bring to a boil.
Add the warm liquid and mix well with your hand. The mixture may be a little sticky. Knead on a cutting board or smooth counter until dough is pliable and springy. Sprinkle with flour if dough is too sticky.
Form 2 to 2½-inch dough balls. With a rolling pin, roll out the dough balls to form 5 to 6-inch disks. If dough is sticky, sprinkle board and rolling pin with flour to make it easier to roll out the dough.
As you roll out each disk, place on the hot comal to cook, it will take 1 minute or less on each side. Press down gently on it with a rolled up kitchen towel to cook evenly. After cooking the first side, turn gordita over and let it cook on the opposite side.
As soon as you can handle the gordita, with a sharp knife, make a pocket around the edge, just big enough to fill.
Keep the gorditas warm in a tortilla warmer or under a clean dish towel while you make the rest.
Fill gorditas with stuffing of your choice.
Gorditas can be filled with almost anything you have on hand. Treat them like a flour tortilla or pita bread. Delicious filling options include picadillo, chicken tinga, pork green chile, refried beans with cheese, anything you want. Be creative and enjoy.
Leftover gorditas can be refrigerated in a plastic bag.
Freeze gorditas for up to three months. Layer them with parchment paper and put in an airtight bag.