Culture Mexican Food Sopes Seasons Recipes

Cultural Mexican food that is simple to make for any occasion with friends and family to share with anyone. It’s also a good bonding for others to try and share a cultural food. This is good dish for everyone to try and add any toppings of your personal choice for everyone to enjoy.

PREP:10minutes minutes

COOK:20minutes minutes

TOTAL :30minutes minutes

Ingredients for Sopes of Cultural Mexican

• Masa harina: The base of plenty of delicious Mexican recipes, masa harina is made from dried maize corn. This ground corn flour is used to make corn tortillas, atole, tamales, and more.
• Oil: You’ll need olive oil to add moisture to the dough as well as vegetable oil if you plan on frying the sopes.
• Salt: For flavor and balance in the dough.
• Water: A simple mix of hot water, oil, masa harina, and salt is all that’s needed to form the sopes dough.

Culture Mexican Toppings for Sopes Seasons Recipe

Keep things simple with a generous helping of refried beans, queso fresco, picadillo, shredded chicken, barbacoa, or carne asada, chopped lettuce, thinly sliced cabbage, and chile de arbol salsa on top of your sopes. You can also add any leftovers such as little cilantro, diced onion, and your favorite hot sauce.

Tips

• When flattening the dough, make sure the dough is thicker than a regular corn tortilla. If you over-flatten the dough, simply gather the dough, roll it into a ball, and try again.
• The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
• I prefer to use a gallon-size zip-top bag or parchment paper rather than plastic wrap when flattening the masa balls. Plastic wrap tends to stick to the dough and the tortilla press. A zip-top bag or parchment paper is hassle-free!

Steps

• In a large bowl, combine the masa harina and salt. Stir in the water and oil until a dough forms.
• Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes. To make sure it’s ready, grab a small piece and roll it into a ball. Press down on it with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it’s too wet. Add more water or masa harina as necessary.
• Divide the dough into 14 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you press and make the sopes.
• Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, cut the seams off of a large resealable plastic bag so that it makes one large rectangular piece of plastic. Alternatively, you can use parchment paper instead.
• Lay the plastic or parchment paper on the open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the plastic or parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out. Open the tortilla press, carefully peel back the plastic or parchment paper, and transfer the dough to your hand. It should be slightly thicker than a typical corn tortilla.
• Cooking 1 or 2 at a time, place the dough on the hot griddle and cook for 15 to 20 seconds. Flip and cook the other side for 15 to 20 more seconds. Both sides of the dough should looks cooked and lightly seared. You don’t want to cook it all the way through like a corn tortilla.
• Transfer the dough to a plate and let it cool for about 30 seconds. When cool enough to handle, pinch the edges around the entire dough using your thumb and index finger to create a rim. (see photos in post for examples)
• Cover the sope with a towel and repeat until all the sopes have been formed.
• To bake: Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes.
• To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown. Drain the sopes on paper towels or a wire rack.
• Serve the sopes with desired toppings like beans, cheese, ground beef, shredded chicken, shredded lettuce, salsa and enjoy!

To store, keep the cooked sopes in an airtight container in the fridge for up to 1 week. You can also freeze them for up to a month. Leave the frozen sopes to thaw in the fridge overnight before reheating.

To reheat, pan-fry or bake the sopes for a few minutes or until they’re back at the desired level of crispiness.

Nutritional Facts:

Serving: 1sope Calories: 62kcal (3%) Carbohydrates: 12g (4%) Protein: 2g (4%) Fat: 1g (2%) Saturated Fat: 1g (5%) Sodium: 112mg (5%) Potassium: 43mg (1%) Fiber: 1g (4%) Vitamin A: 35IU (1%) Calcium: 22mg (2%) Iron: 1mg (6%)

Credits to Isabel Eats https://www.isabeleats.com/