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Recipe Category: Mexican
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Mexican Sopes Recipe
Ingredients
Makes 20 two-inch sopes
- 1 lb corn flour
- 2 1/2 cups water
- 1 tsp salt
- 1 ½ cup Canola oil
For Salsa Mexicana
- 2 Roma tomatoes, small dice
- 1 Serrano chile, small dice
- 3 Tbs White Onion, small dice
- 3 Tbs Cilantro, coarsely chopped
- juice of 1 small Mexican limes
- ½ tsp salt or to taste
- ¼ cup refried black beans
- ¼ cup Queso Anejo grated
Method
- Combine the corn flour, salt and water to make a masa
- The masa should feel like soft and moist clay
- If you need a little more water, add 1 or 2 Tbsp at a time
- Cover the masa with a damp cloth and let rest for 30-45 minutes
- Roll 20 small masa balls with your hands and press them into thick little tortillas either with your hands or a tortilla press
- Keep them covered with a damp towel
- Heat a skillet or griddle over medium heat and partially cook each little fat tortilla, about 30 seconds each side
- Remove from the griddle and with your fingers make a fluted rim all around as in the picture above
- Return them to the griddle and cook for another 2 minutes
- Heat the Canola oil in a deep fryer or deep skillet to 3500 F and fry the partially cooked sopes until golden brown
- Place on paper towels
- Fill with the warm refried black beans and top with the Salsa Mexicana and the Anejo cheese
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