Combining all of the wet ingredients in a small bowl. In a larger bowl add the maseca and salt combine with the wet ingredients. Knead the dough until it is incorporated, you will have to add the additional water a little bit at a time. Continue kneading until the dough does not stick to your hands. Make 8 to 10 dough balls, the size of a golf ball. Keep the dough balls covered
Cut a heavy duty freezer storage bag to be 1" larger than the press. To make the gorditas, place a dough ball between the plastic circles and place in the press. Now gently press the handle over the press
Dough should be about 3" round
If you don't have a press follow the same steps with the plastic and flatten between the counter and a cutting board
Remove the gordita from the plastic by lifting 1 side of the plastic slowly. Once removed place the exposed side on your hand, with the other hand removed the other plastic circle. Carefully place the gordita on the heated skillet. Leave on the skillet for 3 minutes with a flat spatula flip the tortilla on the other side. Leave on heat for 3 - 4 minutes. The gorditas should be toasted and sound hollow when you tap on them. Gently press on the tortilla after you turn it. Gorditas will puff a little. Place it on top of a cotton cloth. Allow them to cool, do not stack them on top of each other
Cut the gorditas 3/4 of the way open and fill them with the cactus and mushrooms and add the raw slaw
