Mexican Sopes Recipe
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5.0
15 reviews
Excellent
Mexican Sopes Recipe
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These thick masa cakes have a slightly crisp exterior, a warm and tender interior, and are perfect for loading up with all your favorite toppings. Simply made with just 3 ingredients, these yummy little sopitos are the versatile, budget-friendly meal template you need to try.
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Ingredients
- 2 cups masa harina corn flour
- ¼ teaspoon salt
- 1 tablespoon shortening
- 1¼ cups warm water
Instructions
- In a mixing bowl combine the masa harina and salt. Add the shortening and rub in with your fingers so that it is evenly distributed. Add warm water and knead until mixture is smooth and slightly sticky. If the dough is dry add more water, 1 tablespoon at a time. Dough should be soft and moist like play-doh and not dry. Divide dough into 8 portions. Cover with a damp cloth to keep the dough soft and moist.
- Line a tortilla press with plastic wrap. Place a ball of dough on the press and cover with another piece of plastic wrap and press down to form a little 1/4-inch-thick patty. Peel off the plastic wrap. (If you don’t have a tortilla press you can use a heavy skillet or pot to make the dough patties or use your hands to form a patty.) Repeat with remaining balls of dough.
- Preheat a lightly greased comal (griddle) with olive oil on medium-high heat. Cook a patty on the comal for about 2 to 3 minutes on each side until dry.
- While the partially cooked patty is still warm and as soon as you are able to handle it, pull the dough of the patty up and outward towards the edge, creating a little ridge of dough all the way around the circle to create a little “boat” or sope. Repeat with the remaining patties.
- Add a drizzle of oil to the pan and cook sopes until lightly browned and slightly crispy on each side.
- Fill each sope with the filling of your choice and garnish with your favorite toppings.
Equipments used:
Notes
- Sopes Fillings:
- Small dice your
- carne asada
- , then use your favorite
- taco
- or
- nacho
- toppings to dress up your sopes de carne asada.
- Chicken mole sopes
- are some of my favorites, but you can also use
- chicken tinga
- or
- ensalada de pollo
- instead.
- Ground meat is a perfect inexpensive filling option. I love sopes de
- picadillo
- , but feel free to swap in the ground meat mixture of your choice.
- If you’re looking for vegetarian sopes ideas, you can’t go wrong with
- refried beans
- .
- This
- ensalada de nopales
- makes for another delightful vegetarian sope filling.
- Pork tinga sopes
- are always a hit. Feel free to use
- chicken tinga
- instead!
- If you love bacon, you’ll love the pork belly dish known as chicharrones.
- This
- potato chorizo
- mixture is delightful, or you can use my
- huevos con chorizo
- as another filling for
- breakfast sopes
- .
- My simple
- slow cooker brisket recipe
- makes plenty of leftovers. Give them a delicious glow-up by serving in these tender
- pellizcadas.
- Expert Tips & Tricks
- Expert Tips & Tricks
- We’re going for a Play-Do-like consistency for this sopes recipe. It should be soft and pliable without being sticky.
- After rolling the masa into balls, gently press them to form thick, small circles. The edges should be pinched to create a small rim, which acts as a barrier to hold the toppings. Practice makes perfect, so don't worry if your first few sopes aren't perfectly shaped. They’ll still be delicious!
- The thickness of the sope is crucial. It should be thick enough to hold a generous amount of toppings without breaking, but not so thick that it becomes doughy or undercooked. Aim for about 1/4-inch thickness.
- Sopes are best enjoyed freshly made. Serve them warm, as soon as they're topped, to enjoy the contrast of the crispy base with the fresh, flavorful toppings.
- Fridge: You can also prepare the masa cakes in advance and refrigerate them for up to 4 days.
- Freeze: Individually wrap each sope or bundle 3-4 pieces with plastic wrap. Place them in a bag and store in the freezer for up to 3 months.
- Re-Heat: When you’re ready to serve the premade sopes, simply reheat them on the comal, add toppings, and enjoy.
- Sopes de Asada: Small dice your carne asada, then use your favorite taco or nacho toppings to dress up your sopes de carne asada.
- Sopes de Pollo: Chicken mole sopes are some of my favorites, but you can also use chicken tinga or ensalada de pollo instead.
- Sopes de Carne Molida: Ground meat is a perfect inexpensive filling option. I love sopes de picadillo, but feel free to swap in the ground meat mixture of your choice.
- Sopes de Frijoles: If you’re looking for vegetarian sopes ideas, you can’t go wrong with refried beans.
- Sopes de Nopales: This ensalada de nopales makes for another delightful vegetarian sope filling.
- Sopes de Tinga: Pork tinga sopes are always a hit. Feel free to use chicken tinga instead!
- Sopes de Chicharron: If you love bacon, you’ll love the pork belly dish known as chicharrones.
- Sopes de Chorizo: This potato chorizo mixture is delightful, or you can use my huevos con chorizo as another filling for breakfast sopes.
- Brisket Sopes (Sopes con Carne Deshebrada): My simple slow cooker brisket recipe makes plenty of leftovers. Give them a delicious glow-up by serving in these tender pellizcadas.
- Consistency is Key: We’re going for a Play-Do-like consistency for this sopes recipe. It should be soft and pliable without being sticky.
- Shape: After rolling the masa into balls, gently press them to form thick, small circles. The edges should be pinched to create a small rim, which acts as a barrier to hold the toppings. Practice makes perfect, so don't worry if your first few sopes aren't perfectly shaped. They’ll still be delicious!
- Thick is Best: The thickness of the sope is crucial. It should be thick enough to hold a generous amount of toppings without breaking, but not so thick that it becomes doughy or undercooked. Aim for about 1/4-inch thickness.
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Sodium
76mg
(3%)
Potassium
75mg
(2%)
Fiber
2g
(8%)
Vitamin A
61IU
(1%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-16
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 76mg | 3% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Vitamin A | 61IU | 1% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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