Sopes
Mexican recipes
Vegetables
Appetizer
Medium
40'
A sope is a popular street snack that you’ll find almost everywhere in Mexico! The foundation of a sope is a homemade corn flour shell that we like to think of as a little cup; thicker than a tortilla, the sope shell has the added benefit of a rim around the edge to keep in all of the toppings. Here, we explain how to easily make the sope shells with GOYA Masarica - corn flour. Then, we layer the sopes with some of our favorite Mexican ingredients, like traditional refried beans, spicy Salsita, shredded cheese, avocado and lettuce. ¡Que Rico!
Ingredients
- 3 cups of Harina masarica
- 1 tablespoon, of Único Olive Oil
- 1 cups of Pinto natural beans
- 0.5 cups of GOYA Latin Bar Cheese
- 2 avocados, chopped
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 tablespoon, optional of Chipotle Peppers Hot Sauce
Preparation
- In large bowl, mix Masarica with 2 cups warm water until combined. Knead dough until smooth (dough should be consistency of play dough. If dough is dry, add warm water in 1 tablespoon measures. If dough is sticky, add Masarica in 1 tablespoon measures, then knead until smooth). Divide dough into 12 equal parts and form into small balls. Place balls of dough on paper towel and cover.
- Pat each ball into round disc shape that measures about 3 inches in diameter. Use fingertips to gently form slight lip around edges of each disc. Transfer sope shells to large plate or baking sheet; cover with damp paper towels.
- In medium, heavy saucepan, heat about ¾” corn oil over medium-high heat until oil is hot but not smoking. Cook sope shells in batches, gently flipping once, until golden brown on both sides, about 3-4 minutes per batch; transfer to paper towel-lined plate to drain and cool slightly.
- Assemble sopes by filling with warm refried beans, shredded white cheese, avocado slices, shredded lettuce, and tomato slices. Serve immediately with.
Products for the recipe
