Sopes Recipe

If you've never made Mexican Sopes at home, I'm here to show you just how easy they can be! I make these thick little corn cakes so they're perfectly crispy on the outside while staying soft and tender in the middle. Then comes my favorite part! I load them with meat, beans and veggies for an easy, customizable Mexican meal.

📝 Ingredients

• 2 cups masa harina
• 1 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups water
• 1/3 cup lard or vegetable shortening, (melted)
• Oil for frying ((or lard/shortening))
• 15 ounce canned refried beans
• 16 ounce Mexican chorizo, (cooked and crumbled)
• 1/2 cup canned chipotle salsa ((red chili sauce))
• 1 cup pico de gallo
• 1 avocado

👨‍🍳 Instructions

1. 1Preheat the oven to 200 degrees F. In a large mixing bowl, mix the masa, salt, and baking powder together. Stir in the water and melted lard. Once firm, mix by hand until the mixture is very smooth.
2. 2Separate the dough into 16 equal portions. Roll each portion into a ball.
3. 3Set a large cast iron skillet over medium-high heat. Add enough oil (or extra lard) to coat the bottom of the pan 1/4 inch deep.
4. 4As the oil is heating, use a tortilla press or rolling pin to flatten the balls into disks, approximately 1/3-1/2 inch thick.
5. 5Once the oil is hot, place 5-7 Sopes in the skillet. Cook for 2-3 minutes, until golden brown. Then flip the Sopes and cook another 2-3 minutes.
6. 6Move the cooked Sopes to a paper towel-lined baking sheet. Immediately use the edge of a tablespoon to press a circular indention around the edges of each Sope, so it has a rim. Place the sheet in the oven to keep warm.
7. 7Add more oil to the skillet if needed. Repeat with the remaining Sopes in 1-2 more batches. Make sure to press the indentions into the Sopes while they are still hot.
8. 8Once all the Sopes are cooked, and all the rims are created. Prepare the toppings.
9. 9Top each Sope with a dollop of refried beans, a tablespoon of cooked chorizo, a drizzle of thick chili sauce, a spoonful of pico de gallo, and a sliver of avocado. Serve warm or at room temperature.