Sopes
Thick Masa Boats
Thick masa discs pinched into a raised rim right on the comal, then fried and piled with beans, your choice of shredded meat, and a cooling swipe of crema.
Sopes
✦ Antes de Empezar
Before you cook
What filling should I use for sopes?
The recipe is flexible — use shredded chicken, picadillo, or cooked chorizo, whichever you have on hand, then finish with beans, lettuce, crema, queso fresco, and salsa.
Ingredientes· 9View
Sope Shells
- 2 cupsCorn Masa Harina (Maseca)
- 1.5 cupsWarm Water
- 1/2 tspSalt
- 1/2 cupVegetable Oil or Lardfor shallow frying
Toppings
- 1 cupRefried Beans (Frijoles Refritos)warm
- 1.5 cupsShredded Cooked Chicken or Beefwarm
- 1 cupShredded Iceberg Lettuce
- 1/2 cup eachMexican Crema & Queso Fresco
- as neededSalsa Verde
Instrucciones
6 pasosPrepara la masa
Mix the dough
Mix the masa harina, water, and salt into a dough. Let it rest for 15 minutes.
Forma los discos
Shape the discs
Shape the dough into 12 thick discs about 3 1/2 inches wide.
Cocina en el comal
Cook on the comal
Cook the discs on a comal for 2 minutes per side.
Forma el borde
Pinch the rim
While the masa is still hot enough to shape, pinch a raised rim around the edge of each disc.
Fríe y recalienta
Fry and reheat
Lightly fry the sopes or brush them with lard, then reheat on the comal.
Rellena y sirve
Fill and serve
Fill with beans, your choice of meat, lettuce, crema, cheese, and salsa.
