AuthorJulia ForesekCategoryAppetizers & Starters, MexicanMake the Dough:
In a large bowl, combine masa harina and salt. Gradually add warm water and knead until the dough is smooth and pliable. If the dough is too sticky, add a little more masa harina; if it's too dry, add more water, one tablespoon at a time.
Form the Sopes:
Divide the dough into golf-ball-sized pieces and roll them into smooth balls.
Press each ball down to form thick discs, about 1/2 inch thick. Pinch the edges to create a small border.
Cook the Sopes:
Heat a skillet or griddle over medium-high heat. Cook the sopes for about 1-2 minutes on each side until they're lightly browned and slightly puffed.
Remove from heat and, while still warm, use your fingers to pinch the sides to make a more pronounced edge.
Add Toppings:
Spread a layer of refried beans on the top of each sope.
Add your choice of meat and any combination of lettuce, tomatoes, cheese, sour cream, salsa, cilantro, and avocado.
Serve:
Serve the sopes immediately while they're still warm.
Ingredients
Directions
Make the Dough:
In a large bowl, combine masa harina and salt. Gradually add warm water and knead until the dough is smooth and pliable. If the dough is too sticky, add a little more masa harina; if it's too dry, add more water, one tablespoon at a time.
Form the Sopes:
Divide the dough into golf-ball-sized pieces and roll them into smooth balls.
Press each ball down to form thick discs, about 1/2 inch thick. Pinch the edges to create a small border.
Cook the Sopes:
Heat a skillet or griddle over medium-high heat. Cook the sopes for about 1-2 minutes on each side until they're lightly browned and slightly puffed.
Remove from heat and, while still warm, use your fingers to pinch the sides to make a more pronounced edge.
Add Toppings:
Spread a layer of refried beans on the top of each sope.
Add your choice of meat and any combination of lettuce, tomatoes, cheese, sour cream, salsa, cilantro, and avocado.
Serve:
Serve the sopes immediately while they're still warm.