Have you ever made SOPES MEXICANO? Sopes originate from central Mexico and are considered antojitos or street food in Spanish, literally translated as “little cravings”. They look fancy but are actually really easy to make! Looking like thick tortillas, sopes are small masa cakes. The cake is pan fried only until the exterior is cooked and crisp, which leaves the interior masa soft. They’re typically pinched up around the edge when half cooked to form a signature rim – keeping all the delicious fillings from spilling over.
Sopes
- 4 cups masa harina
- 2 1/2 cups warm water
- 1 tsp salt
- Olive oil
To serve:
- 2 cups refried beans
- 1 cup shredded lettuce
- Vegan sour cream
- Sliced avocado
- Nopales salsa
Combine the masa harina, water and salt, kneading with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
Divide the dough into 2 inch balls. Line the bottom of a tortilla press with plastic circles. One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). Place each sope on the hot comal. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking. Take them off the comal and place them on a chopping board.
Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal with a drizzle of olive oil, and let them cook for one or two more minutes per side, until thoroughly cooked. Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, vegan sour cream, avocado, and nopales salsa. Enjoy!!
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