Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 cup refried beans
- 1/2 cup crumbled chicharron
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1/4 cup crumbled queso fresco
- 1/4 cup sour cream
- 1 lime, cut into wedges
Special Equipment Needed:
- Griddle or comal
- Plastic wrap
- Sopes mold or cookie cutter
Step-by-Step Instructions:
1. In a large bowl, mix the masa harina, warm water, and salt until a soft dough forms.
2. Divide the dough into 12 equal portions and form each into a ball.
3. Flatten each ball into a disc shape and place on a piece of plastic wrap.
4. Cover with another piece of plastic wrap and use a sopes mold or cookie cutter to shape the dough into a small, thick circle.
5. Heat a griddle or comal over medium-high heat and cook the sopes for 2-3 minutes on each side, until lightly browned and cooked through.
6. Spread a spoonful of refried beans on each sope and top with crumbled chicharron, chopped onion, cilantro, queso fresco, and a dollop of sour cream.
7. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
12 sopes
Nutritional information:
Calories per serving: 150
Fat: 6g
Carbohydrates: 20g
Protein: 5g
Sodium: 200mg
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture will be different.
- Refried beans can be substituted with black beans or pinto beans.
- Chicharron can be substituted with cooked ground beef or shredded chicken.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Add diced tomatoes or avocado for extra flavor and texture.
- Use different types of meat, such as chorizo or carnitas, instead of chicharron.
- Make vegetarian sopes by omitting the meat and adding more vegetables, such as roasted peppers or sautéed mushrooms.
Tips and Tricks:
- Make sure the dough is not too dry or too wet. It should be soft and pliable.
- If you don't have a sopes mold or cookie cutter, you can shape the dough by hand.
- Don't overcrowd the griddle or comal when cooking the sopes, as they need space to cook evenly.
Storage Instructions:
Store leftover sopes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat sopes in the oven or microwave until heated through.
Presentation Ideas:
Arrange the sopes on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, diced tomatoes, avocado
Pairings:
Mexican rice, black beans, guacamole
Suggested Side Dishes:
Mexican street corn, grilled vegetables, salad
Troubleshooting Advice:
- If the dough is too dry, add more water a tablespoon at a time until it comes together.
- If the sopes are sticking to the griddle or comal, add a little bit of oil to prevent sticking.
Food Safety Advice:
- Make sure to cook the sopes thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and reheat to 165°F before consuming.
Food History:
Sopes are a traditional Mexican dish that originated in central and southern Mexico. They are similar to tortillas but thicker and with a raised edge to hold the toppings.
Flavor Profiles:
Savory, crispy, tangy, creamy
Serving Suggestions:
Serve sopes as an appetizer or main dish for a Mexican-themed meal.
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Region: Mexican