Mexican Sopes
Authentic Mexican Sopes are an easy dish for Cinco de Mayo or any night of the week. Top with refried beans and your favorite taco toppings.
Servings: 6 servings
Ingredients
- 1 1/2 cups masa harina (corn flour)
- 1 cup warm water
- 1/2 teaspoon salt optional
- Vegetable of Canola Oil for frying
- Optional toppings: refried beans, shredded lettuce, cheese, salsa, etc.
Instructions
- Stir the masa, salt and water together until a dough forms. With lightly floured hands, knead the dough for a few minutes. Form the dough into a large ball. Cover with a damp kitchen towel and let rest for 20 minutes.
- Divide the dough into golf ball sized portions and roll each one into a ball shape.
- Place a ball of dough between 2 pieces of plastic wrap (or use a plastic zip-top bag cut in half) and press into a disc about 1/4-1/2 inch in thickness. Place back into the bowl and cover the bowl with a damp kitchen towel.
- Heat about 1/2-inch of oil in a skillet over medium heat. (You will know it's ready when a drop of water sizzles in the pan).
- Place masa discs into the hot oil and cook until lightly browned and crispy, turning once. Transfer to a paper towel lined plate and cover with a dry kitchen towel. After about 30-60 seconds, when they are cool enough to handle, use your finger to form a rim around the edges.
- Add toppings and serve immediately.
Notes
Storage: Sopes will last about a week in the fridge if properly stored in an airtight container.
Freezing: You can freeze them for up to a month, stored in a freezer bag.
Reheating: To reheat, place the disks, thawed, in a single layer on a baking sheet and bake or air fry at 350 degrees F for 10-15 minutes or until crisp.
Nutrition
Serving: 2pieces | Calories: 104kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 75mg | Fiber: 2g | Vitamin A: 61IU | Calcium: 39mg | Iron: 2mg
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