Best 15 Sopes Recipes

SOPES

Steps:

• In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.

SOPES

Steps:

• Preheat the oven to 200 degrees F and line a baking sheet with paper towels.
• Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.
• Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.
• Pour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.
• Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.
• Preheat the boiler.
• Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.
• While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
• Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.
• Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.

CARNE ADOVADA SOPES

Steps:

• In a large shallow dish, combine 1 cup broth, chili powder, vinegar, cilantro, honey and seasonings. Add the pork; turn to coat. Refrigerate for 4 hours or overnight., In an ovenproof Dutch oven, brown pork in 4 tablespoons oil in batches. Remove and keep warm. In the same pan, saute onions in remaining oil until tender. Add garlic; cook 2 minutes longer., Return pork to pan; add remaining broth and tomatoes. Bring to a boil. Cover and bake at 350° until meat is tender, 1-1/2 to 1-3/4 hours. With a slotted spoon, remove meat to a large bowl. Skim fat from cooking liquid. Bring to a boil over high heat; cook until slightly thickened and reduced to about 2 cups, stirring occasionally. Return meat to pan; set aside and keep warm., For sopes, in a large bowl, combine masa harina and salt; stir in water. Knead until smooth, adding additional water, 1 teaspoon at a time, if necessary. Divide into 12 portions, about 1/4 cup each. Roll each to form a ball; flatten to 4-in. patty. Cover with plastic wrap., Heat a large ungreased skillet over medium heat until hot. Cook sopes in batches until lightly browned, about 1 minute on each side. Remove from pan. Immediately pinch edges to form a 1/2-in. rim; set aside., To serve, in same skillet, cook sopes in hot oil in batches over medium-high heat until golden brown and slightly crisp, 15-30 seconds on each side. Drain on paper towels. Using a slotted spoon, place pork on sopes; serve with toppings of your choice.

MEXICAN SOPES RECIPE BY TASTY

Steps:

• In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
• Heat a large pan or griddle over medium-high heat.
• Pat the dough out into 6 flat circles.
• Fry the dough, turning frequently, until just lightly brown about 5 minutes.
• Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
• Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
• Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
• Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
• Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
• Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
• Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
• Transfer the meat to a cutting board and cut into small pieces. Set aside.
• Heat the corn oil in a deep, large pan over high heat.
• Dip the sopes in the chile sauce, turning to coat completely.
• Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
• To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
• Enjoy!

SOPES

Steps:

• Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.
• Take a piece of the dough about the side of a cue ball, and roll into a firm ball. In a tortilla press or with a hard flat book or cutting board, line with 2 pieces of plastic. Place masa ball in the middle and apply pressure until ball pushes out to 4 to 5-inch diameter. (if edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist.)
• Heat a cast iron pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool.
• While still warm, remove the center of the dough, and form the edges up, making a hollow tart like shell.
• Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Hold warm for service.

SOPES

Steps:

• Pour masa and salt into a bowl, add in enough water to moisten masa. Masa should be slightly sticky to the touch.
• Form masa into balls the size of a large egg. Once all are formed into balls cover with a damp towel.
• Place a piece of plastic wrap on the tortilla press or your kitchen counter. Place the ball of masa in then center. Cover with the other piece of plastic. Press down on the tortilla press or using a flat bottomed plate or skillet until the tortilla is formed and about 1/4 inch thick.
• Heat a griddle or comal on medium high, cook each sope for 1 minute. Flip and cook for another 30 seconds, once you take the sope off the comal, place it on a dry towel and on the side you cooked first, pinch from the inside of the sope to the edge to form a rim all around the sope, this will look like a tostada with a 1/2 edge around.
• Once all sopes are cooked and formed cover them with a dry towel. Heat oil in a pan or deep fryer to 350 degrees. Fry each sope on both sides for 3 minutes. Place them on paper towels to blot off some of the extra oil.
• Serve topped with beans or meat of your choice, and then top with your choice of cheese, lettuce, tomatoes, salsa, crumbly cheese such as cotija or crema.
• Note: See Recipe #378725 for a good recipe for shredded chicken as pictured above.

SOPES WITH CHORIZO REFRIED BEANS AND A TANGY SLAW

Steps:

• Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F.
• For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini "soup bowls" about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry.
• For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn.
• For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together.
• For the chile sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth.
• To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes.
• Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato chile sauce over the top. Serve with lime wedges as garnish, if desired.

SOPES WITH SHREDDED BEEF

Steps:

• For the shredded beef: Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.
• Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce.
• For the tomatillo guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
• For the sopes: Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes.
• Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried.
• Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil.
• For the toppings: Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside.
• Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.

SOPES WITH SHREDDED BEEF

Steps:

• For the shredded beef:.
• Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.
• Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce.
• For the tomatillo guacamole:.
• Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined.
• For the sopes:.
• Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes.
• Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried.
• Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil.
• For the toppings:.
• Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside.
• Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.

MEXICAN SOPES

Steps:

• Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture; add melted shortening and mix well to form dough.
• Gently knead dough until moist but retains shape; transfer to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
• Divide chilled dough into 15 portions. Roll 1 portion of dough into a ball, while keeping remaining dough covered to prevent it from drying. On a lightly floured work surface, pat ball into a 3-inch round. Pinch along the edges of the round to make a ridge. Repeat with remaining dough portions.
• Pour enough oil into a skillet to be about 1/2-inch deep; heat to 365 degrees F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes per side. Remove sopes from oil using a slotted spoon to a plate lined with paper towel. Add more oil as needed and reheat between batches.

OVEN BAKED SOPES W/ ZUCCHINI-CORN FILLING

Steps:

• Sopes.
• 1. preheat oven 350 line 2 baking sheets with parchment paper.
• 2. whisk together masa harina parmesan cheese if using, baking powder and salt in bowl. stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil into dough.
• 3. Roll 1/4 cup dough into ball. Press into 3 inch disk on prepared baking sheet pinching together any cracked edges. Press indentation in center of disk using a small drinking class then shape 1/2 inch edge around indentation with your fingers. repeat with remaining dough.
• 4. Bake 10 minutes or until sopes begin to look dry. Sprinkle each indentation with 2 tsp grated monterey Jack cheese. return to oven and bake 5 minutes more, or until cheese has melted. Top with Zucchini-corn filling or Pico de Gallo.
• Zucchini-corn Filling.
• Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.
• Add zucchini and corn and saute 7 minutes more.
• Stir in beans and cook 2 minutes.
• Stir in cilantro and lime juice.
• Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.

BLACK BEAN SOPES

Steps:

• Slice the polenta in half crosswise. Then slice each half into 6 rounds, about 1/2-inch thick, so that you have 12 rounds total.
• Heat the canola oil in a large nonstick skillet over medium-high heat. Gently slide each polenta round into the hot oil using a spatula. If your pan is not large enough then fry 6 at a time. Fry until golden brown and cooked through, about 5 minutes per side. Remove from the oil and drain on a paper towel-lined sheet tray.
• In a medium bowl, combine the beans, salsa and the 2 teaspoons hot sauce. Mash the beans with a fork or potato masher.
• In a small bowl, combine the sour cream, remaining 1 tablespoon hot sauce and the lime juice and mix until well blended.
• Build the sopes by spreading about 2 tablespoons mashed black beans on top of a fried polenta round. Top with a small amount of shredded lettuce and about 1 tablespoon of the salsa and drizzle with some of the sour cream mixture.

SOPES

Steps:

• Put the masa harina in a bowl and add the warm water, reserving about 1/4 cup of water until you see how much the flour will absorb. Work well with your hands until smooth. Cover with a damp cloth and set aside in a cool spot for about 1 hour. This gives the starch particles time to swell and absorb the moisture thoroughly, giving more flexibility to the dough. Alternatively, make the Dried Corn Tortilla Masa (see recipe).
• Work the masa until very soft and smooth, and divide into 12 equal parts. Roll each into a ball about 1 1/4 inches in diameter and cover with a damp cloth while you work. Warm an ungreased comal over medium heat.
• Take 1 of the balls and press out gently in a lined tortilla press or by hand to a disk about 3 1/2 inches; it will be thicker than a tortilla, about 1/4-inch. Place carefully on the comal and cook over medium to low heat until the underside is opaque and speckled with brown, about 2 minutes. Turn the sope over and cook on the second side for a further 2 minutes. Remove from the comal and immediately (although you may burn your fingers a little) pinch up the dough around the periphery of the sope, return it to the comal, and cook briefly until the dough is firm and cooked through, about 2 minutes more. Continue with the rest of the balls.
• Heat a very small amount of the lard or oil in a skillet and let the sopes heat through for about 1/2 minute on each side. Spread with the bean paste and top liberally with the rest of the ingredients. Serve immediately.
• Heat the lard in a heavy 10-inch skillet, add the onion and fry over medium heat without browning, until translucent, about 30 seconds. Gradually add the beans and their broth and continue cooking over fairly high heat, mashing them down to a paste texture, about 10 minutes.
• Melt the lard in a small skillet. Skin and crumble the chorizo into the pan, and cook over low heat until the fat has been rendered out. Add the potatoes and chile, if using, and continue cooking over medium heat, scraping the bottom of the skillet from time to time to avoid sticking, until well seasoned, about 8 minutes. Season with salt. Set aside to cool a little before using.
• Crush or blend the garlic, chiles and salt to a paste. Gradually add the tomatoes (unpeeled), grinding well after each addition. The sauce should be textured and the skin will never all completely disappear.
• Sprinkle the top with the onion and cilantro and serve.
• Chiles Asado:
• Place the whole chilies on an ungreased griddle over medium heat and turn them from time to time until the flesh is fairly soft; there will be brownish patches on the skin and the color will have faded somewhat. Then, if they are to be ground with other ingredients, chop roughly before blending. *
• Tomatoes Asados:
• The whole tomatoes are cooked on a ungreased comal or griddle until they are slightly charred and mushy to guarantee a specially delicious table or cooked sauce. About half the cooks I know then skin the tomatoes, while others, including me, blend them unskinned. While the appearance of the sauce may not be as attractive, the flavor and texture are incomparable. This method of cooking tomatoes is particularly recommended for freezing and storing for the months when tomatoes are not at their best (not a problem in Mexico).
• You may want to broil them in a more practical way. Choose a shallow pan in which the tomatoes will just fit in 1 layer, not too large or the juice that is exuded will dry up. (I used to line the pan with foil, but no longer. It is high time that we gradually ease foil out of the kitchen or use it very, very sparingly. The mining of bauxite for the production of aluminum has destroyed far too many tropical forests on this planet.) Place the pan about 2 inches below a heated broiler and broil until the top halves of the tomatoes are soft and the skin is blistered and slightly browned. Turn the tomatoes over and repeat on the other side. The exuded juice will be sweet and syrupy so save it to blend with the tomatoes.

EASY MEXICAN SOPES

Steps:

• Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
• Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
• Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

GROUND BEEF SOPES

Steps:

• 1. Prepare the masa shells. Cover and set aside. Then, in a medium nonstick skillet, heat the oil over medium heat and cook the onion, stirring, until translucent, about 3 minutes. Add the ground beef and cook, breaking up lumps into small bits, until the meat is browned and cooked through, 6 to 8 minutes. Stir in the salsa and cilantro. Set aside off heat. 2. In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers. Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides. Drain on paper towels. 3. Spread 1 teaspoon of warm refried beans on each shell. Add 1 tablespoon of the beef mixture and top with a bit of shredded lettuce. Add a dollop of sour cream. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.