Mexican Sopes
Mexican sopes offer a versatile base for various taco fillings, including chicken tinga and rajas con crema.
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Instructions
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Combine masa harina, salt, and water in a bowl; mix until a smooth dough forms.
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Divide dough into eight 1 1/2-inch balls, then cover them with a damp towel.
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Press each ball between plastic wrap to form 1/4 inch thick, 3-inch discs.
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Heat a cast iron pan to medium-high. Cook two discs at a time for 2-3 minutes per side until pale yellow, leaving centers partially raw.
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Transfer par-cooked sopes to a cutting board. Immediately pinch edges to create a 1/2 inch high rim around each perimeter, using a towel to protect hands.
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Add vegetable oil to the hot pan until shimmering. Fry two par-cooked sopes at a time for 3-4 minutes per side until golden brown and crispy.
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Place cooked sopes on a paper towel-lined plate and serve immediately with desired toppings.