Mexican · Free recipe
Sopes
Thick handmade corn cakes with pinched-up edges, crisped on a griddle and topped with beans, meat, lettuce, crema, and cheese. A satisfying antojito you build to your taste.
Step 1
In a large bowl, mix the masa harina and salt. Pour in the warm water and stir, then knead with your hands for 2 minutes until you have a smooth dough that feels like soft playdough.
Step 2
If the dough cracks a lot when you press it, work in warm water 1 tablespoon at a time until it is smooth and pliable.
Step 3
Divide the dough into 8 equal balls, about the size of a golf ball, and cover them with a damp towel so they do not dry out.
Step 4
Press each ball into a thick disk about 3 inches wide and 1/4 inch thick. You can use your hands or press it gently between two plates.
Step 5
Heat a dry griddle or skillet over medium heat. Cook each disk for about 2 minutes per side, until the surface looks dry and set but not browned.
Step 6
Take each partly cooked disk off the heat and, while it is still warm, pinch up a raised rim around the edge to form a little wall. Be careful, it is hot; use a towel to protect your fingers.
Step 7
Return the sopes to the griddle and cook another minute per side to firm them up.
Step 8
Add the 3 tablespoons oil to the skillet over medium heat. Fry the sopes for about 1 minute per side until the bottoms are lightly golden and crisp, then drain on paper towels.
Step 9
Spread a layer of warm refried beans inside the rim of each sope.
Step 10
Top the beans with warm shredded chicken or beef.
Step 11
Pile on shredded lettuce, then drizzle with crema and sprinkle with queso fresco.
Step 12
Finish each sope with a slice of avocado and a spoonful of salsa, then serve right away while crisp.
Tips from the test kitchen
- Pinch the edges while the dough is still warm and soft, or it will crack.
- Keep the masa dough covered so it does not dry out between shaping.
