Christine Dabney > wrote:

>For those of you in the know, are sopes the same things as tortitas?
>This preparation sounds good to me, but I am wondering how they are
>usally prepared.
>
>I haven't delved into my Mexican cookbooks yet, to find out...just got
>home...

They're thicker than even a thick corn tortilla, and leavened
somehow ... perhaps just production of an acid-base reaction
producing bubbles, like a heavy English muffin. I like them
done as per a tostada, with chorizo, and avocado, and probably
some sliced onions.

(And, good luck on upcoming stuff...)

Steve