My favorite thing about sopes is that its just another delicious vehicle for all your favorite toppings. These little corn 'boats' are somewhat like an open faced taco in a small pizza form. Think of them as small individual pizzas that you can load up on all sorts of things. Maybe it's cooked chorizo, some beans and cheese. Or perhaps you might like grilled chicken, charred bell peppers and onions and some salsa. Whatever you're in the mood for, these sopes allow you to fill them up and enjoy.
Sopes recipe from Serious Eats
- 1 cup masa harina
- 1/4 teaspoon salt
- 3/4 cups water
- Assorted toppings pork carnitas, shredded lettuce, tomatoes, sour cream, etc
- Mix together the masa, salt, and water with your hands until it forms a smooth ball. Add more water if it's too dry and not coming together. Divide into 8 balls.
- Place a ball in between two 6 inch square pieces of plastic wrap. Flatten with a tortilla press or with a large pot, until about 1/4 inch thick and 2 1/2 inches in diameter. Fold up the sides to create a 1/2 inch or so edge all the way around. Repeat with the other balls.
- Heat a large skillet over high heat. When it's hot, place one sope in the skillet at a time, flat side down, for about a minute until the bottom firms up. Repeat with the other balls.
- Pour about 1/2 inch of the canola oil into a small pot. Heat to 350°F. Prick the inside of the sopes a few times with fork. When ready, place one sope in the pot and cook until it browns, about 1 to 2 minutes. Remove and drain upside down. Repeat with the other sopes.
- Fill with your favorite taco toppings. I had some black beans, roast pork (carnitas), lettuce, tomato, cheese, and sour cream. Something as simple as guacamole would work wonderfully too.