Just in time for Cinco de Mayo! Sopes are a traditional Mexican dish. They are a thicker version of a corn tortilla that you can load up with your favorite toppings. Yummy!
The cut out sopes before they were put in the pan:
The sopes browned and ready to be topped:
Sopes (one veggie and one chicken for me):
- 2 cups Masa Harina (Bob’s Red Mill makes an organic variety)
- 1 1/4 cup water (possibly more)
- 4-6 tablespoons of grapeseed oil (can be used at higher temperatures without breaking down – high smoke point)
- Pinto Beans or Black Beans
- Perfectly Baked Chicken
- 1/2 cup shredded Lettuce
- 1 Chopped Tomato
- 1 chopped avocado
- 1/2 cup chopped cilantro
- Cotija Cheese
- Salsa Verde, Salsa, Siracha
Tools and Equipment:
- Rolling pin
- Heavy Bottomed Skillet or Cast Iron Pan
- 3″ Biscuit cutter
- Make Perfectly Baked Chicken
- Combine the masa harina and water adding additional water by tablespoonful until the dough comes together.
- Let the dough rest while you chop the and prepare the toppings for the sopes.
- Dust your work surface with dry masa harina, then turn out the dough onto the surface and roll to 1/4″ thick with a rolling pin.
- Cut 3″ circles from the dough, combining and re-rolling and cutting until all of the dough has been used.
- Add 3 tablespoons of the grapeseed oil to the pan and turn the stove onto medium heat.
- Fry each side of the sope until crisp and brown then remove onto a plate with paper towels.
- Top each sope as desired.