Mexican · dinner
45m
Total time
4
Servings
—
kcal
medium
Difficulty
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FAQ · Things people ask
Sopes are flat with pinched edges and are cooked on a comal then fried. Gorditas are thicker and fully enclosed — the filling goes inside and the whole thing is deep-fried or split open after cooking. Sopes are open-faced; gorditas are stuffed.
Yes. Form and comal-cook the sopes up to the shaping step. Cool completely and store between layers of plastic wrap. When ready to serve, fry briefly in oil and add the hot toppings.
Refried beans (always), crema, salsa, queso fresco, and shredded lettuce are the base. Shredded chicken, tinga, or picadillo are common protein additions. Sliced radish and avocado finish them. The toppings stay cold — only the fried sope shell is hot.
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