Sopes
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
8 sopes (4 servings) These quick little masa cakes are hearty and can be filled with a variety of things. In their simplest form, they are topped with Frijoles de la Olla or Refried Beans, shredded lettuce, crema or sour cream, and grated cheese.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 cups (210g) masa harina
- ¾ teaspoon salt
- 1 ¼ cups (295g) lukewarm (80° to 90°F) water
- ¼ cup (50g) vegetable oil
Let's Cook
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Step 1.
Combine in a medium bowl: 2 cups (210g) masa harina; ¾ teaspoon salt
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Step 2.
Add: 1 ¼ cups (295g) lukewarm (80° to 90°F) water
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Step 3.
Stir until the dough comes together. It should be smooth and pliable; not crumbly or sticky. It may need an extra splash of water or a sprinkle of masa to reach the right consistency. Divide the dough into 8 pieces. Place each piece between 2 layers of sturdy plastic or wax paper (a plastic grocery bag also works well) and flatten with a tortilla press or a heavy skillet into a ¼-inch-thick round. Heat a large, heavy, dry skillet over medium heat until hot. Add the sopes in batches and cook about 1 minute or until the bottom looks dry, then flip and cook 1 minute more. Flip one final time and let cook about 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm.
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Step 4.
When the sopes are cool enough to handle but still warm, pinch them all the way around the edge to create a rim. The sopes will look like little round boats. Add to the hot skillet: ¼ cup (50g) vegetable oil
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Step 5.
When the oil shimmers, return the sopes to the pan in batches. Cook, turning once, just until golden on both sides, about 1 minute per side. Drain on a plate lined with paper towels. Serve with toppings. For ideas, see Fillings for Tacos and Burritos.