Make Sopes In A Few Steps
Mexican sopes are as great an introduction to Mexican food as food can get. They rely on corn dough which is used on countless delicious Mexican delicacies. If you really want to enjoy the best flavor that sopes have to offer, you have to make them at home. It may take some practice, but you’ll get the hang of it before you know it.
You can experiment to your heart's content and see where the different flavors can take your personal palate.
Equipment
- Bowl, to mix the masa and the water.
- Pan
Ingredients
For the dough
- 1½ cup masa rain
- 1¼ cup warm water
For the standard toppings
- 1 cup refried beans
- 2 cups lettuce
- 1½ cup cooked beef and/or shredded chicken
- ½ cup Mexican cream
- ½ cup Mexican fresh cheese
- ¼ cup onion, most use white
- ½ cup tomato
- Spicy salsa
More optional toppings
- 1 avocado
- ⅓ cup radishes
- Pickled jalapeños and carrots commonly referred to in Mexico as Rajas
- These are suggestions, actual amounts are totally up to you!
Instructions
- Mix the dough. Start out by mixing the masa harina and warm water in the mixing bowl and knead it until you achieve an uniform texture that’s manageable in a way that’s similar to kid’s play-dough. Be careful that it doesn’t dry out, which especially happens if you’re in a dry place, by keeping your hands wet and adding more water, little by little with a spoon if you need it.1½ cup masa rain, 1¼ cup warm water
- Divide the dough. Separate the dough into 10 equal-sized pieces, and cover with a moist kitchen towel.
- Heat the pan. Heat the pan up to a medium-high heat.
- Shape the pieces of dough. Now comes time to give these beauties their shape.
- Serve. The toppings that you add are really up to you. Some people like them just with beans and cheese, but some, kids especially, love to go a bit nuts with their favorite ingredients.1 cup refried beans, 2 cups lettuce, 1½ cup cooked beef and/or shredded chicken, ½ cup Mexican cream, ½ cup Mexican fresh cheese, ¼ cup onion, most use white, ½ cup tomato, Spicy salsa, 1 avocado, ⅓ cup radishes, Pickled jalapeños and carrots
