Sopes

by flavorslutofficial
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Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
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Ingredients:
 
  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:
  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

Did you make this recipe? I’d love to see it!

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