EASY MEXICAN SOPES
This Mexican appetizer is a hit at any party. You can substitute warm broth for the warm water if desired. Serve with a variety of toppings such as beans, cheese, and meat.
Provided by Alicia Taylor
Categories Appetizers and Snacks
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
- Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
- Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 21.7 g, Fat 8.4 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 584 mg
MEXICAN SOPES
This is how to make the sopes themselves. For the fillings, see the headnotes.
Provided by Hank Shaw
Categories Appetizer lunch Main Course Snack
Time 35m
Number Of Ingredients 7
Steps:
- Mix the hot water with the masa harina. Add it about 1/2 cup at a time, kneading and mixing at first with a fork, then your hands. You will likely need all 1 13/4 cups of water, but this will depend on how dry your climate is, and how old your masa harina is. You want a very pliable, almost wet dough that doesn't stick to your hands when you roll it into balls. Do a tester: Roll a ball of masa and then flatten it. If it cracks all over along the sides, you will need a bit more water; start with a tablespoon at a time. If it sticks horribly, add a tablespoon at a time of masa harina, mixing well after each spoonful.
- Preheat a comal or griddle or cast iron skillet over medium heat. You want it less than 500°F, and about 350°F is best.
- Form the masa into balls of about 45 grams, or the size of a golf ball. Pat them into fat tortillas, gorditas, between your palms. You want them about 1/4 inch thick or a little fatter. Nothing too thin yet.
- Heat the gorditas on the comal. First side gets 1 minute. This will be the base of your sope. Flip and heat the other side for about 30 seconds.
- Move the sope off the comal and use your thumbs and forefingers to form a lip around the edges of your sope on the side you just cooked, which will be more supple. Yes, it will be very hot. Push down the center of the sope a little so you have essentially a little tartlet. Repeat all this with the rest of the dough, setting aside the sopes for now. They can sit like this for several hours.
- When you are ready to serve them, heat up a decent amount of lard or vegetable oil in a pan, enough to cover the bottom by about 1/4 inch. When it's hot, about 325°F to about 350°F, fry the sopes until crispy, which should take a couple minutes per side. You'll want to fill and serve them shortly after this.
Nutrition Facts : Calories 104 kcal, Carbohydrate 22 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
MEXICAN SOPES RECIPE BY TASTY
Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco
Provided by Alix Traeger
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
- Heat a large pan or griddle over medium-high heat.
- Pat the dough out into 6 flat circles.
- Fry the dough, turning frequently, until just lightly brown about 5 minutes.
- Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
- Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
- Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
- Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
- Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
- Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
- Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
- Transfer the meat to a cutting board and cut into small pieces. Set aside.
- Heat the corn oil in a deep, large pan over high heat.
- Dip the sopes in the chile sauce, turning to coat completely.
- Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
- To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams
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- Make the dough. In a large mixing bowl, whisk the masa harina and salt together. Stir in the water and melted lard (cooled to lukewarm) or vegetable oil. Knead by hand for about 3 minutes until the dough is smooth and pliable but not sticky. It should be the consistency of Play-Doh. After the dough is kneaded, form it into a ball and cover it with a damp dish towel and let rest for 5 minutes.
- Troubleshoot the dough. If the dough feels dry and crumbly or there’s cracking on the surface after you form it into a rough ball, add more water, little by little, kneading after each addition. The amount of water can vary depending on humidity levels. If you live in humid area, you may want to reduce the water to begin with.
- Separate the dough. After 5 minutes, transfer the dough to cutting board and flatten into an even disc. Using a knife, cut the dough into 12 equal pieces (like cutting a pizza). Keep the dough covered with a damp dish towel at all times while not working with it.
- Shape the dough. Line a baking sheet with parchment paper; set aside. Working with one piece of dough at a time, roll the dough into a ball, and place it in between two sheets of plastic wrap. Press down with a clear dish (I use a glass pie plate) to create a 3 ½ inch wide disk. Transfer sope to the prepared baking sheet, and cover with damp dish towel. Repeat with remaining dough. Alternatively, flatten sopes using a tortilla press.
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