Sopes
Sopes are small corn shells made of masa harina and water, then cooked on a griddle and used as a base for different toppings. From meat to beans, to vegetables and savory salsas.
Ingredients
- 2 cups masa harina
- 1 1/2 cups water
- pinch salt (optional)
Instructions
- 1
Add masa harina and salt in a bowl and pour the water while combining everything with your hands.
- 2
Knead until a soft dough forms, this dough should have the texture of play dough, so if it stick to your hands add a little bit more flour. If it feels too crumbly, add more water.
- 3
--- Shape by hand ---
- 4
Slightly moisten your hands with water. Take a portion of the dough and roll it into a ball. Flatten the ball to make a patty.
- 5
Pass the dough from one hand to the other quickly while slapping it to flatten it until you have a disc about 3.5 inches (9cm) in circumference and 1/4 inch (0,65cm) thick.
- 6
--- With a tortilla press ---
- 7
Place the dough ball between two sheets of plastic and gently press to form a thick disc.
- 8
--- With a heavy dish ---
- 9
Use a heavy dish (a pie or casserole dish will do the trick) to slightly press the dough to make a thick tortilla.
- 10
--- Cook ---
- 11
Heat a griddle or a comal over medium-high heat. Place a sope on the hot griddle and cook for 1 minute, then flip it and cook for another minute or until dark spots appear.
- 12
--- Make the border ---
- 13
Remove a sope from the hot griddle and place it between a clean cloth napkin or paper towel.
- 14
Press gently, pinching between the thumb, index, and middle fingers to form a border of about half an inch (1.5cm).
- 15
As you finish each piece, place them onto a clean kitchen towel and let them cool completely.
Cook it from the original
This recipe comes from maricruzavalos.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on maricruzavalos.com