SOPES: HOW TO MAKE THEM FROM SCRATCH – MARICRUZ AVALOS KITCHEN BLOG
Provided by: Maricruz
Categories: basic recipes
Total time: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes
|2 cups masa harina (250 gr)|
|1 ½ cups water (400 ml)|
|pinch salt (optional)|
- In a large bowl, put the masa harina. Add the water and slowly begin to integrate everything until you have a dough that does not stick to the hands or to the bowl (see notes).
- Divide the dough into 20 pieces of the same weight (about 50gr) and keep them covered with a damp cloth.
- Heat a comal or a cast iron skillet over medium-high heat.
- With your hands slightly moistened with water, take a portion of dough and roll it into a ball then flatten it to make a patty.
- Pass the dough from one hand to the other quickly while flattening it until you'll have a disc about 3.5-inch (9cm) of circumference and ¼-inch (0,65cm) thick. See notes.
- Carefully put the sope onto the hot skillet and cook for about 1 minute. Flip it over (with a spatula) and cook for another minute.
- Take the sope from the skillet and place it between a paper or cloth towel.
- Using the towel, press gently, pinching with your fingers around the sope to form a border about half and inch (1.5cm).
- Place the sope turned over, using the edges as support, onto a clean kitchen towel and let it cool completely.
- Repeat from the step 4 until all masa dough is used.
Calories 42 kcal, CarbohydrateContent 9 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 1 mg, FiberContent 1 g, UnsaturatedFatContent 2 g, ServingSize 1 serving
EASY MEXICAN SOPES RECIPE | ALLRECIPES
Provided by: Alicia Taylor
Categories: Appetizers and Snacks
Total time: 25 minutes
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 12 servings
|3 cups masa harina|
|1 tablespoon salt|
|2 cups warm water, or as needed|
|1 quart oil for frying|
- Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
- Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
- Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little ‘boats’. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.
Calories 168.9 calories, CarbohydrateContent 21.7 g, FatContent 8.4 g, FiberContent 3.8 g, ProteinContent 2.7 g, SaturatedFatContent 1.1 g, SodiumContent 584 mg
MEXICAN SOPES RECIPE BY TASTY
Provided by: Alix Traeger
Yield: 6 servings
|1 cup instant corn masa flour|
|1 cup water|
|4 dried california chiles, dried|
|2 ½ teaspoons salt, divided|
|1 clove garlic|
|4 medium tomatoes|
|½ teaspoon dried oregano|
|½ lb skirt steak, carne asada|
|½ teaspoon all-purpose meat seasoning|
|2 cups corn oil|
|iceberg lettuce, shredded|
- In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
- Heat a large pan or griddle over medium-high heat.
- Pat the dough out into 6 flat circles.
- Fry the dough, turning frequently, until just lightly brown about 5 minutes.
- Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
- Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
- Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
- Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
- Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
- Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
- Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
- Transfer the meat to a cutting board and cut into small pieces. Set aside.
- Heat the corn oil in a deep, large pan over high heat.
- Dip the sopes in the chile sauce, turning to coat completely.
- Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
- To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
Calories 493 calories, CarbohydrateContent 21 grams, FatContent 40 grams, FiberContent 4 grams, ProteinContent 13 grams, SugarContent 2 grams
SOPES RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 50 minutes
Prep time: 15 minutes
Cook time: 35 minutes
Yield: 16 servings.
|2 cups masa harina|
|1 teaspoon salt|
|1-1/3 cups warm water|
|1-1/2 cups shredded cooked chicken breast|
|1 cup salsa, divided|
|1/4 cup shortening|
|1 cup refried beans|
|1 cup shredded lettuce|
|1/2 cup crumbled queso fresco|
- In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.
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