SOPES
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.
Nutrition Facts :
SOPES
Sopes are like small tortillas that are thicker and have a border around the edges. This last part is formed right after cooking the sopes when the texture is soft enough to allow you to pinch the edges to form the border. This border serves as a barrier to contain all the delicious toppings!
Provided by Mely Martínez
Categories Antojitos
Time 30m
Number Of Ingredients 14
Steps:
- Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. If you live in a place with lots of humidity, the dough won't need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.
- Divide the dough into 10 pieces of the same size, cover with the kitchen towel.
- Heat the griddle to medium-high heat.
- To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.
- Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hand.
Nutrition Facts : ServingSize 1 Sope, Calories 178 kcal, Carbohydrate 10 g, Protein 5 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 235 mg, Fiber 3 g, Sugar 1 g
SOPES
Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off.
Provided by cervantesbrandi
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour masa and salt into a bowl, add in enough water to moisten masa. Masa should be slightly sticky to the touch.
- Form masa into balls the size of a large egg. Once all are formed into balls cover with a damp towel.
- Place a piece of plastic wrap on the tortilla press or your kitchen counter. Place the ball of masa in then center. Cover with the other piece of plastic. Press down on the tortilla press or using a flat bottomed plate or skillet until the tortilla is formed and about 1/4 inch thick.
- Heat a griddle or comal on medium high, cook each sope for 1 minute. Flip and cook for another 30 seconds, once you take the sope off the comal, place it on a dry towel and on the side you cooked first, pinch from the inside of the sope to the edge to form a rim all around the sope, this will look like a tostada with a 1/2 edge around.
- Once all sopes are cooked and formed cover them with a dry towel. Heat oil in a pan or deep fryer to 350 degrees. Fry each sope on both sides for 3 minutes. Place them on paper towels to blot off some of the extra oil.
- Serve topped with beans or meat of your choice, and then top with your choice of cheese, lettuce, tomatoes, salsa, crumbly cheese such as cotija or crema.
- Note: See Recipe #378725 for a good recipe for shredded chicken as pictured above.
Nutrition Facts : Calories 138.7, Fat 1.5, SaturatedFat 0.2, Sodium 98.8, Carbohydrate 29, Fiber 2.4, Sugar 0.6, Protein 3.5
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
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
SOPES TAPATIOS
Make and share this Sopes Tapatios recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
- Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
- If needed adjust the consistency of the dough with a little water.
- Divide the dough into 12 equal balls.
- Place them on a plate and cover with plastic wrap.
- Heat a cast iron skillet over medium heat.
- Cut a square of heavy plastic and lay it out in front of you.
- Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
- With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
- Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
- It will still be soft and uncooked inside.
- Pat out and bake the remaining masa balls in the same way.
- With a thin sharp knife slice each tortilla in half.
- With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
- Cover with plastic and set aside.
- For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
- In a small skillet heat 1 T.
- oil over medium heat.
- Add the chorizo and cook, breaking up any pieces.
- When cooked drain off fat and cover with foil-place in oven to keep warm.
- Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
- Fry the shells 4 at a time until lightly browned.
- Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
- Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
- chorizo 1 T.
- tomatillo sauce 1 t.
- cheese a little lettuce 2 radish slices Serve.
Nutrition Facts : Calories 440.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 28, Sodium 618.3, Carbohydrate 59.7, Fiber 7.1, Sugar 0.6, Protein 14.2
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
SOPES
Steps:
- Preheat the oven to 200 degrees F and line a baking sheet with paper towels.
- Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.
- Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.
- Pour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.
- Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.
- Preheat the boiler.
- Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.
- While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
- Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.
- Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.
SOPES
Steps:
- Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.
- Take a piece of the dough about the side of a cue ball, and roll into a firm ball. In a tortilla press or with a hard flat book or cutting board, line with 2 pieces of plastic. Place masa ball in the middle and apply pressure until ball pushes out to 4 to 5-inch diameter. (if edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist.)
- Heat a cast iron pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool.
- While still warm, remove the center of the dough, and form the edges up, making a hollow tart like shell.
- Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Hold warm for service.
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SOPES - SWEET LIFE
From sweetlifebake.com
Reviews 20Total Time 30 minsEstimated Reading Time 1 min
- Combine MASECA® Amarilla, water, and salt and knead for five minutes or until masa is no longer sticky.
- On a hot skillet or griddle, cook each sope for one minute and then turn; cook until golden. Repeat with remaining masa balls.
SOPES - PATI JINICH
From patijinich.com
3.6/5 (5)Category Appetizer, Main CourseCuisine MexicanTotal Time 18 mins
- Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
- Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.
SOPES RECIPE - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
4.8/5 (9)Total Time 30 minsCategory DinnerCalories 62 per serving
- Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
- Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
HOW TO MAKE SOPES AND GORDITAS | MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
3.7/5 (6)Servings 4Cuisine Mexican, Vegan, VegetarianCategory Appetizer, Main Course, Snacks
- In a large bowl combine the masa harina, salt and baking powder until well combined. Next drizzle in the oil then gradually add the water as you start to mix the dough. Little by little keep adding water until you have a dough that perfectly hydrated, comes together and doesn’t fall apart or stick to your hands and fingers.
- Shape small masa balls about the size of a golf ball, do so until all of the dough has been used up. (I ended up with 15 balls). As you shape the balls put them back in the bowl, then cover it with a clean kitchen towel and let rest for 10 minutes
- Heat a comal (or large frying pan) then start shaping the gorditas and the sopes. One by one flatten the ball between your palms until you have a disk about ¼ inch thick then carefully place it on the hot comal. Allow to cook for 4 minutes on one side before flipping over. As one is cooking you can continue to shape more enough to fit on your comal or frying pan. Once flipped and cooked on both sides put the in a bowl or small basket and cover with a clean kitchen towel. Set aside and continue until all of the balls have been shaped and cooked.
- To shape the sopes place one on a cutting board then going around start pinching up the edge all the way around (watch the video for visual guide). For gorditas just slices like you would to on a pita bread to form a pocket. From here your gorditas and sopes are ready to eat, or you can take it a step further and fry them both in hot oil until they’re a little crispy. Drain excess oil on paper towels then stuff or top as desired.
SOPES - PATI JINICH
From patijinich.com
3.8/5 (5)Category Appetizer, Main CourseCuisine MexicanTotal Time 18 mins
- Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
- Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.
HOW TO MAKE SOPES: MEXICAN SOPES RECIPE - MASTERCLASS
From masterclass.com
2.7/5 (3)Category EntreeCuisine MexicanTotal Time 40 mins
- 1. __Make the dough__. In a large bowl, whisk masa harina with salt to combine. Have 1½ cups warm water nearby. Add ⅔ cup water and knead dough. If dough feels crumbly, add more water until the dough is smooth and pliable but not sticky. Roll into 12 walnut-size balls and set aside on a baking sheet. Cover balls with a clean kitchen towel or plastic wrap to prevent drying out.
- 2. __Press the__ *__sopes__*. Using a tortilla press or a small baking dish, press the dough balls between two sheets of plastic (such as a freezer bag cut in half) to a ¼-inch thickness. Alternatively, gently flatten *sopes* using a rolling pin or your hands.
- 3. __Cook the__ *__sopes__*. Heat a comal, griddle, or large pan over medium heat. Once the comal is hot, add the *sopes* to the dry pan and toast each side until *sopes* feel dry and brown spots start to appear, about 30 seconds to 2 minutes per side.
- 4. __Pinch the__ *__sopes__*. Transfer the *sopes* to a baking sheet and, while still hot, pinch the sides of the *sopes* to form a rim. (Use a clean kitchen towel to protect your fingers.) Cover sopes with a clean kitchen towel while you work, to prevent drying out.
SOPES - GONNA WANT SECONDS
From gonnawantseconds.com
Reviews 2Category Main CourseCuisine MexicanTotal Time 1 hr
- In a medium bowl, blend the Masa harina and salt. Add the water and fold in with a rubber spatula. Keeping the dough in the bowl, knead the mixture with your hands, until the dough becomes soft, and uniform in texture, about 1-2 minutes. The dough should be similar to the texture of Playdoh--not too sticky, not to dry. Cover with a damp dish towel and allow the dough to rest 5 minutes.
- Heat up a griddle or 12 inch skillet. Wipe griddle with a very light coating of corn oil. Cut two sides of a 1 quart ziploc bag, leaving the bottom connection intact.
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