1Mix masa harina, 1 teaspoon of the salt and water in large bowl using hands until completely combined. Cover with a damp paper towel; let rest 5 minutes.
2Divide masa dough into 14 equal portions and roll each into a smooth ball. Keep covered with damp paper towels while working to prevent dough from drying out. To make Gordita shells, flatten each masa ball to about 1/8-inch thickness using a tortilla press or large flat pan.
Tip: To keep dough from sticking to press or work surface, line top and bottom with plastic wrap or an opened resealable plastic bag, split down the sides.
3Heat comal, large skillet or griddle on medium-high heat. Cook Gordita shells on hot comal 10 to 15 seconds per side. Flip and cook again, 1 minute longer on each side, until golden brown. The Gordita shell should start to inflate, press edges down lightly with spatula to help inflate. Remove from skillet. Use a sharp knife to cut edge on one side of Gorditas shells to form pocket. Place shells on plate; cover with clean kitchen towel to keep warm.
4Melt butter in large skillet on medium heat. Beat eggs, milk, Ground New Mexico Chili, remaining 1 teaspoon salt and pepper in a medium bowl. Pour into skillet; cook and stir until set. To serve, stuff 1/4 cup scrambled egg into each Gordita. Serve with fresh cilantro, crumbled Cotija cheese, salsa and sliced avocados, if desired.