Ingredients
Scale
- For the Dough:
- 2 cups masa harina
- 1 ½ cups warm water (adjust as needed)
- ½ tsp kosher salt
- Optional: 1 tbsp lard or vegetable shortening, ½ tsp baking powder
- For Frying:
- 2 cups vegetable oil
- Optional Toppings:
- Refried beans
- Shredded beef, chicken, or pork
- Shredded lettuce, diced tomatoes, and chopped onions
- Queso fresco or cotija cheese
- Mexican crema or sour cream
- Salsa and fresh cilantro
Instructions
Prepare the Dough
- In a large mixing bowl, combine masa harina, salt, and optional ingredients (lard or baking powder).
- Gradually add warm water, mixing with your hands until a soft, Play-Doh-like dough forms. Adjust with small amounts of water or masa harina as needed.
- Knead for 5 minutes until smooth and pliable. Cover with a damp towel to prevent drying out.
2. Shape the Sopes
- Divide the dough into golf ball-sized portions.
- Roll each portion into a ball, then flatten into a ¼-inch thick disk (about 3.5 inches in diameter).
- Cook each disk on a hot griddle or skillet over medium heat for 1 minute per side.
3. Form the Edges
- While the cooked sopes are still warm, pinch the edges upwards to form a shallow rim. Use a towel or paper to protect your fingers.
4. Fry the Sopes
- Heat oil in a skillet to 325°F-350°F.
- Fry the sopes for 1-2 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
5. Assemble and Serve
- Spread refried beans onto each sope as the base.
- Add desired toppings: protein, fresh vegetables, cheese, and crema.
- Serve warm and enjoy!
Notes
- Dough consistency is crucial: adjust with water or masa harina to avoid cracking or stickiness.
- Keep the prepared dough covered with a damp towel to prevent it from drying out.
- Assemble sopes just before serving to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Mains
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free