Sopes

Sopes are a traditional Mexican street food that is beloved for its delicious flavors and unique presentation. These small, round cornmeal cakes are topped with a variety of flavorful ingredients, creating a mouthwatering combination of textures and tastes. Sopes are versatile, allowing you to customize them with your favorite fillings and toppings. In this article, we will explore the art of making sopes, provide you with a basic recipe, and offer some ideas for fillings and toppings to elevate your sopes to new heights of culinary delight.

The Basics of Sopes: Sopes are similar to tortillas but with a thicker and more substantial texture. They are made from a dough of masa harina (a type of corn flour), water, and salt. The dough is shaped into small discs and then cooked on a griddle or skillet until they develop a golden crust. Once cooked, sopes are traditionally topped with various ingredients such as refried beans, meat, cheese, salsa, and fresh garnishes.

Recipe: Classic Sopes

Ingredients: For the Sopes:

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• Vegetable oil, for frying

For the Toppings:

• Refried beans
• Cooked and seasoned meat (such as shredded chicken, beef, or pork)
• Crumbled cheese (such as queso fresco or feta)
• Salsa (red or green)
• Finely chopped lettuce or cabbage
• Diced tomatoes
• Chopped cilantro
• Sour cream or Mexican crema

Instructions:

1. In a mixing bowl, combine the masa harina and salt. Gradually add the warm water and mix with your hands until a soft dough forms. Knead the dough for a few minutes until it becomes smooth and pliable. If the dough feels too dry, add a little more water, a tablespoon at a time.
2. Divide the dough into small portions and roll them into balls, about the size of golf balls.
3. Place a ball of dough between two pieces of plastic wrap or parchment paper. Using a tortilla press or the bottom of a flat heavy object (like a pan or plate), press down firmly to flatten the dough into a round disc about 1/4 inch thick. Repeat with the remaining dough balls.
4. Heat a skillet or griddle over medium-high heat. Lightly grease it with vegetable oil.
5. Cook the sopes on the skillet for about 2-3 minutes on each side, or until they develop a golden crust. Flip them gently with a spatula to avoid breaking them. Remove from heat and let them cool slightly.
6. Once the sopes are cool enough to handle, use your fingers or the back of a spoon to create a shallow indentation in the center of each one, forming a small well for the toppings.
7. Fill each sope with a spoonful of refried beans and spread them evenly on the surface.
8. Top the beans with your choice of cooked meat, crumbled cheese, salsa, lettuce or cabbage, tomatoes, cilantro, and a dollop of sour cream or Mexican crema.
9. Serve the sopes as an appetizer, snack, or a main course. Enjoy them while they’re still warm.

Variations:

• Seafood Delight: Top the sopes with cooked shrimp or fish, avocado slices, lime juice, and a drizzle of chipotle mayo for a refreshing seafood twist.
• Vegetarian Delight: Skip the meat and add sautéed vegetables, such as bell peppers, onions, and zucchini, as your filling. Add some guacamole or sliced avocado for creaminess.
• Breakfast Sopes: Top the sopes with scrambled eggs, crumbled bacon or chorizo, grated cheese, and a drizzle of hot sauce for a hearty breakfast option.