Mexico Sopes
Sopes (derived from a Nahuatl term meaning “pinched”) originated in the central and southern part of Mexico, but appreciation for the dish has spread throughout the country. Sopes are very popular street snacks all over Mexico, with many regional variations. They are part of a long list of antojitos (little cravings), called “snacks” or “appetizers” in English, that can be found at small dining establishments called cenadurías, fondas, or antojerías. Recipe Servings: Serves 8 to 10
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Dough:- 1 1/2 cup (350 ml) instant corn masa mix
- 1 1/4 cup (300 ml) warm water
- 4 Tbsp (60 ml) vegetable oil or lard
- 1 cup (240 g) refried beans
- 2 cups (150 g) lettuce, finely shredded
- 1 1/2 cup (185 g) cooked beef or chicken, shredded
- 1/2 cup (50 g) mexican cheese (queso fresco), crumbled
- 1/4 cup (40 g) white onion, finely chopped
- 1/2 cup (120 ml) mexican cream
- Spicy salsa to garnish
- 1/3 cup (40 g) radishes, thinly sliced
- 1 avocado, sliced or diced
- 1/2 cup (100 g) tomato, diced or sliced
- Pickled jalapeños and carrots
Directions
- In a medium bowl, combine the masa mix with warm water, adding more flour or water as needed.
- Make 10 balls of the same size.
- Heat a skillet over medium-high heat.
- Use a tortilla press (or a glass pie dish) to make the sopes. Cut a plastic bag into 2 squares of about 6 in (15 cm) each and place each ball in between the pieces of plastic before pressing them to give shape to the sopes. Make tortillas about 4 1/2 in (11.5 cm) thick.
- When the skillet is hot, place a tortilla there for one minute. Turn it and cook for around 20 to 30 seconds.
- Remove and cover with a dry kitchen towel. Let it cool. Pinch the edges with your fingers to make the borders. These will prevent the filling from leaking. Cover again.
- Repeat the procedure with the other balls.
- Heat the oil or lard in a skillet over medium heat. Lightly fry the sopes on both sides, about 30 seconds each side.
- After removing the sopes from the skillet, put them on a plate on top of kitchen towels to absorb the excess oil.
- Top the sopes with your choice of toppings and serve with salsa.
Notes
Toppings for sopes range from beans and cheese to eggs, shredded chicken or beef, potato-chorizo hash, or guacamole, although most often they include some kind of meat.Copyright © 1993—2024 World Trade Press. All rights reserved.