Combine the masa harina, salt, and lard (if using) in a bowl. Work the fat in with your fingers, then add the warm water and mix into a smooth dough. Cover and rest 10 minutes.

Divide dough into 6 equal balls. Flatten each between plastic to a round about 3 inches across and 1/3 inch thick.

Heat a thin layer of oil in a skillet over medium heat. Cook the gorditas 3 to 4 minutes per side until golden and puffed. Drain on paper towels.

Once cool enough to handle, slice a pocket into the side of each gordita with a serrated knife.

Fill with refried beans, meat, cheese, lettuce, and salsa, and serve while still hot.