Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 cups fresh spinach, chopped
- 1 cup queso fresco, crumbled
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Griddle or non-stick pan
- Plastic wrap
Step-by-step instructions:
1. In a large bowl, mix masa harina, warm water, salt, and vegetable oil until a soft dough forms.
2. Divide the dough into 8 equal portions and roll them into balls.
3. Place a ball of dough between two sheets of plastic wrap and press it down with a tortilla press or a heavy skillet until it forms a 1/4-inch thick disk.
4. Peel off the plastic wrap and transfer the disk to a hot griddle or non-stick pan.
5. Cook the sope for 2-3 minutes on each side, until lightly browned and cooked through.
6. Repeat with the remaining dough portions.
7. In a separate pan, sauté the chopped spinach until wilted and tender.
8. To assemble the sopes, place a spoonful of sautéed spinach on top of each sope.
9. Sprinkle crumbled queso fresco, chopped red onion, and cilantro over the spinach.
10. Squeeze a lime wedge over each sope.
11. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Griddle or non-stick pan should be heated to medium-high heat.
Serving size:
This recipe makes 8 sopes, serving size is 1 sope per person.
Nutritional information:
Calories per serving: 180
Total fat: 7g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 280mg
Total carbohydrates: 23g
Dietary fiber: 2g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Queso fresco can be substituted with feta cheese or goat cheese.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked and shredded chicken or beef for a heartier version.
- Top with salsa or guacamole for extra flavor.
- Substitute the spinach with other vegetables like zucchini, mushrooms, or bell peppers.
Tips and tricks:
- Make sure the dough is not too dry or too wet, adjust the water or masa harina accordingly.
- Use a tortilla press or a heavy skillet to flatten the dough evenly.
- Keep the sopes warm in a low oven until ready to serve.
Storage instructions:
Sopes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sopes in a hot oven or on a hot griddle for a few minutes until warmed through.
Presentation ideas:
Arrange the sopes on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Chopped tomatoes
- Sliced avocado
- Sour cream
- Hot sauce
Pairings:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Suggested side dishes:
- Cucumber salad
- Jicama slaw
- Black bean soup
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the sopes are too thick or too thin, adjust the amount of dough used.
Food safety advice:
- Make sure the spinach is thoroughly washed and cooked to avoid any contamination.
- Store the sopes in the refrigerator and reheat them properly to avoid any foodborne illnesses.
Food history:
Sopes are a traditional Mexican dish that originated in the central and southern regions of the country. They are similar to tortillas but thicker and with raised edges to hold the toppings.
Flavor profiles:
The sopes have a slightly sweet and nutty flavor from the masa harina, combined with the savory and tangy flavors of the spinach, cheese, and lime.
Serving suggestions:
Serve the sopes as an appetizer or a main course for a casual dinner party or a family gathering.
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Region: Mexican