Step 1

In a large bowl combine the masa harina, salt and baking powder until well combined. Next drizzle in the oil then gradually add the water as you start to mix the dough. Little by little keep adding water until you have a dough that perfectly hydrated, comes together and doesn’t fall apart or stick to your hands and fingers.

Step 2

Shape small masa balls about the size of a golf ball, do so until all of the dough has been used up. (I ended up with 15 balls). As you shape the balls put them back in the bowl, then cover it with a clean kitchen towel and let rest for 10 minutes

Step 3

Heat a comal (or large frying pan) then start shaping the gorditas and the sopes. One by one flatten the ball between your palms until you have a disk about ¼ inch thick then carefully place it on the hot comal. Allow to cook for 4 minutes on one side before flipping over. As one is cooking you can continue to shape more enough to fit on your comal or frying pan. Once flipped and cooked on both sides put the in a bowl or small basket and cover with a clean kitchen towel. Set aside and continue until all of the balls have been shaped and cooked.

Step 4

To shape the sopes place one on a cutting board then going around start pinching up the edge all the way around (watch the video for visual guide). For gorditas just slices like you would to on a pita bread to form a pocket. From here your gorditas and sopes are ready to eat, or you can take it a step further and fry them both in hot oil until they’re a little crispy. Drain excess oil on paper towels then stuff or top as desired.