Sopes
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The Tale of Sopes
Story updated
Sopes are built on a thick masa base with pinched-up edges, a pre-Hispanic corn preparation that predates the Spanish conquest. Popular across central and southern Mexico, they're topped with beans, salsa, cheese, and meat, and remain a common market and home-cooking food throughout the country.
Ingredients
Scale:· 6 servings
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- Vegetable oil, for frying
- 1 1/2 cups refried beans
- 1 cup shredded lettuce
- 1 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1 cup shredded chicken or beef
- Salsa, for serving
Instructions
- 1Mix masa harina, warm water, and salt into a soft dough.
- 2Divide into balls and flatten into thick discs about 3 inches wide.
- 3Cook the discs on a dry griddle 2-3 minutes per side until set but not browned.
- 4While still warm, pinch up the edges of each disc to form a small rim.
- 5Fry the sopes in hot oil until crisp on the bottom.
- 6Spread with refried beans and top with meat, lettuce, queso fresco, and crema.
- 7Finish with salsa and serve warm.
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