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. 1Add masa harina and salt in a bowl and pour the water while combining everything with your hands.
2. 2Knead 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. 3--- Shape by hand ---
4. 4Slightly 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. 5Pass 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. 6--- With a tortilla press ---
7. 7Place the dough ball between two sheets of plastic and gently press to form a thick disc.
8. 8--- With a heavy dish ---
9. 9Use a heavy dish (a pie or casserole dish will do the trick) to slightly press the dough to make a thick tortilla.
10. 10--- Cook ---
11. 11Heat 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. 12--- Make the border ---
13. 13Remove a sope from the hot griddle and place it between a clean cloth napkin or paper towel.
14. 14Press gently, pinching between the thumb, index, and middle fingers to form a border of about half an inch (1.5cm).
15. 15As you finish each piece, place them onto a clean kitchen towel and let them cool completely.