Sweet Cream Gorditas de Nata

In a large mixing bowl, combine the masa harina, all-purpose flour, sugar, baking powder, cinnamon, and salt. Whisk together until evenly blended.

Add the nata (or your cream substitute), beaten egg, and melted butter to the dry ingredients. Mix with your hands or a wooden spoon until a cohesive dough forms. If the dough feels too dry or crumbly, add milk one tablespoon at a time until you achieve a smooth, pliable dough that holds together without being sticky.

Cover the dough and let it rest for 10 minutes at room temperature. This allows the masa to hydrate fully.

Divide the dough into 12 equal portions (about 2 tablespoons each). Roll each piece into a ball, then gently flatten into a thick disc about 3 inches wide and 1/2 inch thick. The edges may crack slightly; just smooth them with your fingers.

Heat about 1 inch of vegetable oil in a deep skillet or Dutch oven to 350F. Line a plate with paper towels.

Fry the gorditas in batches of 3-4 (don't crowd the pan) for about 2-3 minutes per side, until they are deep golden brown and slightly puffed. They should feel firm to the touch and sound hollow when tapped lightly.

Remove with a slotted spoon, drain briefly on paper towels, and immediately dust both sides generously with cinnamon sugar while still hot so it adheres. Drizzle with warm cajeta if desired. Serve warm.