Sopes

Sopes

By
From
My Abuelo's Mexican Feast
Makes
12

Sopes are the perfect snack and consist of fried tortilla rounds typically topped with beans, queso fresco, lettuce and sour cream.

Ingredients

Quantity Ingredient
500g fresh masa dough, (see note)
250ml vegetable oil, for frying
460g refried beans
salsa of your choice
300g queso fresco or low-salt feta, grated
125g lettuce, finely shredded
low-fat sour cream, (optional)

Method

  1. Shape the masa dough into lime-sized balls. Then, using a tortilla press, form 12 tortillas about 15 cm in diameter. If you don‘t have a tortilla press, roll out the masa between 2 sheets of baking paper with a rolling pin.
  2. Heat the vegetable oil in a small, deep saucepan over a high heat.
  3. Drop each tortilla into the hot oil, one at a time, and fry until the tortilla starts to change colour, about 1 minute. Carefully remove the tortilla from the oil with tongs and drain on paper towels. Once drained, the tortillas can be kept warm by wrapping them in a clean tea towel.
  4. Continue cooking the tortillas until all the masa has been used.
  5. When ready to serve, arrange the cooked tortillas on a serving platter. Spread each tortilla with refried beans, top with the salsa of your choice and then the grated cheese, shredded lettuce and sour cream, if using. Season to taste. Serve immediately.
  6. For carnivores, you can add shredded boneless skinless chicken breast, turkey or spicy beef.

Variation

  • Follow the same method as above but instead of using refried beans, use pure de papa (mashed potato) to make huaraches (‘sandals‘).

Note

  • To make the dough, place 240 g masa harina flour in a bowl with 250 ml hot water and 2 tablespoons olive oil. Mix together to form a dough and then let rest for 20 minutes before using.
Tags:
Mexican
Latin
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