Sopes dough

Sopes dough

By
From
Cantina
Makes
380 g
Photographer
Chris Middleton

A basic masa dough similar to tortilla dough with the addition of lard to create a crumblier outcome, which is very appetising as the pastry is short and unctuous. Traditionally the dough is rolled and pressed into small, round thick cakes, partially grilled with the edges raised to create a lip for holding the filling in place. Here I recommend shaping and par-baking them in a muffin tin to form a rustic tart case.

Ingredients

Quantity Ingredient
150g masa harina flour
1/2 teaspoon sea salt
200ml warm water
30g lard
250ml vegetable oil

Method

  1. Preheat the oven to 180°C.
  2. Lightly grease a 12-hole muffin tin with oil.
  3. Combine the flour and salt together in a medium bowl. Gradually add the water, mixing to combine. Add the lard and blend, using your fingertips, into the masa mixture. Knead until it comes together as a dough.
  4. Break off a golf ball-sized piece of dough, shape into a ball and press to flatten – when the dough is the right consistency it should not split at the sides. Add a little more water if necessary.
  5. Shape the dough into 12 equal-sized balls.
  6. Flatten the balls in the palm of your hand and use your thumb and forefinger to mould them into 1 cm thick discs approximately 7 cm in diameter. Press the discs into the prepared muffin holes, raising up the sides to form a rustic tart.
  7. Bake for 10 minutes, or until the sopes hold their shape.
  8. Heat the oil in a medium frying pan and set over medium heat. Shallow-fry the sopes for 5–10 minutes, until they are crisp and golden brown.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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