In a skillet, brown the ground beef and diced russet potato with salt and pepper until they start to soften. Add chopped onion and tomato, cooking until they are tender, and then incorporate minced garlic and ground cumin. Stir in flour and water, letting it cook until the filling is thickened.

In a bowl, mix masa harina and a pinch of salt. Gradually blend in warm water and shredded Colby Jack cheese, working the mixture until you achieve a smooth, pliable dough.

Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it gently into about 4-inch rounds—aim for a thickness that feels soft and inviting.

Heat vegetable oil in a Dutch oven to 375°F. Carefully place the dough rounds into the hot oil and fry until they turn golden brown, about 5 minutes per side. Drain on paper towels to remove excess oil.

Once cooled slightly, cut a small pocket into each fried gordita. Generously fill each pocket with the savory beef mixture, allowing the flavors to meld beautifully.