Sopes

Sopes are a delectable and traditional Mexican dish that offers a unique culinary experience. These small, thick, and savory masa dough patties are the perfect canvas for an array of delicious toppings. The word “sope” in Spanish means “masa boat,” and it aptly describes their characteristic shape – resembling small boats made of masa dough. Sopes can be served as appetizers, snacks, or even main courses, and their versatility allows for a wide range of filling and topping options, making them a beloved favorite in Mexican cuisine.

Discover the art of making Sopes with this easy-to-follow recipe. These delectable, thick masa patties can be customized with your favorite fillings and toppings. Here’s how to make Sopes:

INGREDIENTS

• 2 cups masa harina (corn flour)
• 1/4 teaspoon salt
• 1 tablespoon shortening
• 1 1/4 cups warm water

Sopes Filling:

• 4 cups red chile sauce
• 4 cups Frijoles de la olla (pot beans)
• 1 cup shredded asadero cheese
• Avocado slices (optional)

INSTRUCTIONS

Making the Sopes:

1. In a mixing bowl, combine the masa harina and salt. Add the shortening and crumble it in with your fingers until it is evenly distributed.
2. Pour in the warm water and knead the mixture until it becomes smooth and slightly sticky. If the dough appears dry, add more water, one tablespoon at a time. The dough should have a soft and moist consistency, similar to play-doh, and should not be dry.
3. Divide the dough into 8 portions and cover them with a damp cloth to keep the dough soft and moist.

Forming the Sopes:

4. Line a tortilla press with plastic wrap or use a ziplock bag cut in half. Place a ball of dough on the press, cover it with another piece of plastic wrap, and press down to form a 1/4-inch-thick patty. Carefully peel off the plastic wrap. If you don’t have a tortilla press, you can use a heavy skillet or pot to make the dough patties or shape them with your hands.
5. Preheat an ungreased comal (griddle) over medium-high heat. Cook each patty on the comal for about 2 to 4 minutes on each side until it becomes dry. While the cooked patty is still warm and easy to handle, pull the dough upward and outward towards the edge, creating a little ridge of dough all around the circle to form a “boat” or sope. Repeat this process with the remaining patties.

Filling the Sopes:

1. Preheat the oven to 350°F.
2. Place the sopes in a single layer on a baking sheet. Fill each sope with some warm red chile sauce and Frijoles de la olla, and sprinkle with shredded asadero cheese.
3. Bake the sopes in the oven for 10 minutes until the cheese is melted and the sopes are heated through.
4. If desired, garnish with slices of avocado.

To Make Ahead:

1. Cook the sopes as directed. Allow them to cool.
2. Place the cooled sopes in a single layer in an airtight container, cover, and tightly seal. Sopes can be stored for one week in the fridge or in the freezer for one month. If frozen, allow them to defrost before filling. Fill and bake as directed above.

NOTE:

• Sopes are a culinary delight that showcases the artistry of Mexican cuisine. With their hearty masa dough bases and endless filling possibilities, these little boats of flavor are a delightful addition to any meal. Whether enjoyed as a snack, appetizer, or a satisfying main course, Sopes provide a delicious and authentic taste of Mexican gastronomy.