Sopes

Sopes are a traditional Mexican dish known for their thick, round base made from masa, topped with a variety of ingredients. They are a beloved part of Mexican cuisine and are enjoyed both as street food and homemade meals. Common toppings include refried beans, shredded chicken or beef, chorizo, lettuce, cheese (such as queso fresco or cotija), sour cream and salsa.

What will you need?

• Pork Chorizo
• potato
• masa harina
• water
• oil for frying
• refried beans, for serving
• avocado, for serving
• queso fresco, for serving
• your favorite salsa, for serving

How to make sopes

Add the chorizo to a pan over medium-high heat and sear until cooked through. Remove from the pan, leaving some of the rendered fat in the pan. Add the potatoes to the pan and cook until they start to turn golden brown. Add the chorizo back in and cover. Reduce the heat to low and simmer until the potatoes are easily pierced with a fork.

To make the sopes, in a large bowl mix the masa and water until a dough forms. Knead the dough for 3 minutes. The dough’s texture should feel like the consistency of playdough. If it feels too wet and sticks to your fingers, add more masa, a teaspoon at a time. If it feels too dry and cracks, add in more water, a teaspoon at a time.

Roll the masa into balls. Place a ball between two pieces of plastic wrap and using a tortilla press, flatten the dough into a disc about double the thickness of a regular tortilla. Place the tortilla on a comal or skillet over medium heat and cook. Flip and cook on the other side. Flip once more and cook another 30 seconds. To help the tortilla puff, press down in the center of the tortilla after the last flip. Remove the tortilla from the skillet and while still hot, press the edges to create a rim around the tortilla. Use a paper towel to protect your fingers from the hot tortilla.

Heat a pan with oil over medium heat. Add in the sopes and fry on each side for 90 seconds. Remove to a paper-towel lined plate to drain the excess oil.

To serve, add a layer of refried beans to the sopes along with the chorizo and potato mixture. Top with avocado, queso fresco and salsa.

Sopes

5 from 1 vote

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Intermediate

Servings

10

servings

Prep time

10

minutes

Cooking time

30

minutes

1

Ingredients

• ½ lb (226 g) chorizo

• 1 russet potato, peeled and diced

• 1 cup (122 g) masa, plus more as needed

• 1 cup (240 ml) warm water, plus more as needed

• Vegetable oil, for frying

• Refried Beans, for serving

• Avocado, diced, for serving

• Queso fresco, for serving

• Your favorite salsa, for serving

Directions

• Add the chorizo to a pan over medium-high heat and sear until cooked through, about 7 minutes. Remove from the pan, leaving 2 tablespoons (30 ml) of the rendered fat in the pan. Add the potatoes to the pan and cook until they start to turn golden brown. Add the chorizo back in and cover. Reduce the heat to low and simmer for 20 minutes, or until the potatoes are easily pierced with a fork.
• To make the sopes, in a large bowl mix the masa and water until a dough forms. Knead the dough for 3 minutes. The dough’s texture should feel like the consistency of playdough. If it feels too wet and sticks to your fingers, add more masa, a teaspoon at a time. If it feels too dry and cracks, add in more water, a teaspoon at a time.
• Roll the masa into 1½-inch (4-cm) balls. Place a ball between two pieces of plastic wrap and using a tortilla press, flatten the dough into a disc about double the thickness of a regular tortilla. Place the tortilla on a comal or skillet over medium heat and cook for 30 seconds. Flip and cook for 1 minute on the other side. Flip once more and cook another 30 seconds. To help the tortilla puff, press down in the center of the tortilla after the last flip. Remove the tortilla from the skillet and while still hot, press the edges to create a rim around the tortilla. Use a paper towel to protect your fingers from the hot tortilla.
• Heat a pan with about ½ inch (1.3 cm) of oil over medium heat. Add in the sopes and fry on each side for 90 seconds. Remove to a paper-towel lined plate to drain the excess oil.
• To serve, add a layer of refried beans to the sopes along with the chorizo and potato mixture. Top with avocado, queso fresco and salsa.