How To Make Sopes (Plus a Vegetarian Topping!)

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
Follow
published Sep 17, 2010
Be the first to leave a review!
How To Make Sopes

Makesabout 12 sopes

Jump to Recipe
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

This week we’ve talked about making tortillas (

with

without a press). Another delicious use for masa harina, or
instant corn flour, is sopes. Filled with beans, meat, or vegetables, these Mexican street snacks make fantastic appetizers, but we also like eating them for lunch or dinner. They’re easy to make, and with the help of a friend or family member, the work goes very quickly.
1 / 6
Comments

How To Make Sopes

Makes about 12 sopes

Nutritional Info

Ingredients

For the sopes:

  • Masa harina

  • Salt

  • Warm water

  • Oil for frying

  • Vegetarian topping (see below)

For the vegetarian topping:

  • 1 tablespoon

    olive oil

  • 1

    yellow squash or zucchini, diced

  • 1/2

    red onion, diced

  • 1

    garlic clove, minced

  • 2

    chile pequíns , smashed (or other dried or fresh chile if you prefer)

  • 1 cup

    cooked black beans (rinsed and drained if using canned)

  • Salt and pepper

  • 1

    tomato, diced

  • 1 tablespoon

    chopped cilantro

  • 1/2

    avocado, diced and sprinkled with juice from 1/2 lime

  • 1/4 cup

    queso fresco

  • Chimayó chile powder (or other chile powder)

Equipment

  • Mixing bowl

  • Clean kitchen towel

  • Skillet

Instructions

  1. In a mixing bowl, combine 1 cup masa harina, a pinch of salt, and 2/3 cup warm water. Knead to form a smooth, moist dough. If the mixture is too dry, add more water, a teaspoon at a time.

  2. Roll the dough into balls the size of a walnut, or about 1 1/2 inches in diameter. Keep them covered with a damp kitchen towel to prevent them from drying out.

  3. Flatten each ball into a round disk about 1/4-inch thick.

  4. Place in an ungreased skillet over medium heat. Cook about 2 minutes on each side, until brown spots appear.

  5. Remove from skillet and, while still warm, pinch up the edges.

  6. Add 1/4 inch oil to the skillet and increase heat to high. Fry the sopes on both sides until golden.

  7. Remove from skillet, fill with toppings, and serve immediately.

Make the topping:

  1. Heat oil in a skillet over medium heat. Add squash, onion, garlic, and chile, and sauté until squash is just cooked. Add black beans and cook until heated through.

  2. Remove from heat. Add salt and pepper to taste. Stir in tomatoes and cilantro.

  3. Spoon the topping into the sopes. Top with avocado, queso fresco, and a dusting of chile powder.

Recipe Notes

In Mexico, traditional toppings for sopes vary by region. Common toppings include beans, meat, salsa, cheese, and crema or sour cream. The recipe for our fresh vegetarian topping is below, and here are a few other ideas:
• Carnitas (The Kitchn)
• Chorizo and Potato (Food Network)
• Shredded Chicken (We Are Never Full)


Want more smart tutorials for getting things done around the home?

See more How To posts

We’re looking for great examples of your own household intelligence too!

Submit your own tutorials or ideas here!

(Images: Emily Ho)

Filed in:
appetizer
easy
How To
Main Dish
mexican
Side Dish