Sopes
Sopes are a beloved staple of traditional Mexican cuisine—thick, hand-formed corn masa cakes with a lightly crisped exterior and a soft, tender center. Shaped with a raised edge to hold toppings, they’re the perfect canvas for bold, vibrant flavors. In this class, you’ll learn how to prepare and cook sopes from scratch, then finish them with a variety of savory toppings for a dish that’s both rustic and deeply satisfying.
- Yield
- about 10-12
Directions
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Make the dough. In a large bowl, mix the masa harina with the salt. Little by little, add the warm water and knead until you get a smooth, soft dough. It should feel like play-dough.
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Let it rest. Cover the dough with a damp towel and let it sit for 10 to 15 minutes. This helps the masa hydrate and makes it easier to work with.
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Shape the sopes. Take a small portion of dough (about the size of a golf ball) and roll it into a ball. Gently press with a tortilla press, small plate, or round cup until you have a thick disc, about 1/4 inch thick. Dust with masa flour if they stick. Sopes are thicker than tortillas, so don't press too thin. If the dough cracks when you press it, add more water a few teaspoons at a time.
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Cook. Heat a skillet or cast-iron griddle over medium-high heat (no oil). It needs to be very hot. Place each disc on the hot surface and cook for about 1 to 2 minutes per side, until it looks dry on top and has light brown spots. Remove to a plate and use your fingers to press a small ridge around the edge to create a lip to hold the toppings. Use a paper towel if they are still hot.
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Fry for crispiness (optional). If you want crispy sopes, heat a frying pan with a thin layer of oil and cook each sope until golden and crispy around the edges. Drain on paper towels.
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Add toppings. Spread a layer of refried beans on each sope, then pile on the shredded iceberg lettuce, ground beef, salsa, crema, queso, and anything else you enjoy. Serve right away!
From Shawnie's class “Cinco de Mayo Celebration”
