Gorditas

There is some debate on weather these are gorditas or sopes, regardless they make a tasty vessel for any combination of Mexican fillings. I have made these as directed minus the use of muffin tins - I just shape the dough into a ball (bit larger than a golfball), place them on a greased cookie sheet and flatten into a round with a slight edge or rim (to hold the fillings). Once baked they are delicious with various combinations of beans, cheese, shredded meats, guacamole, even chili. I did leave these in the oven about 8-10 extra minutes until barely browned around the edges.