EASY MEXICAN SOPES
This Mexican appetizer is a hit at any party. You can substitute warm broth for the warm water if desired. Serve with a variety of toppings such as beans, cheese, and meat.
Provided by Alicia Taylor
Categories Appetizers and Snacks
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
- Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
- Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 21.7 g, Fat 8.4 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 584 mg
SOPES TAPATIOS
Make and share this Sopes Tapatios recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
- Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
- If needed adjust the consistency of the dough with a little water.
- Divide the dough into 12 equal balls.
- Place them on a plate and cover with plastic wrap.
- Heat a cast iron skillet over medium heat.
- Cut a square of heavy plastic and lay it out in front of you.
- Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
- With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
- Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
- It will still be soft and uncooked inside.
- Pat out and bake the remaining masa balls in the same way.
- With a thin sharp knife slice each tortilla in half.
- With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
- Cover with plastic and set aside.
- For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
- In a small skillet heat 1 T.
- oil over medium heat.
- Add the chorizo and cook, breaking up any pieces.
- When cooked drain off fat and cover with foil-place in oven to keep warm.
- Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
- Fry the shells 4 at a time until lightly browned.
- Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
- Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
- chorizo 1 T.
- tomatillo sauce 1 t.
- cheese a little lettuce 2 radish slices Serve.
Nutrition Facts : Calories 440.8, Fat 16.8, SaturatedFat 5.7, Cholesterol 28, Sodium 618.3, Carbohydrate 59.7, Fiber 7.1, Sugar 0.6, Protein 14.2
SOPES
Sopes are very traditional in mexican households. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form the sopes you will need either a tortilla press orflat plate or the bottom of a skillet. Also, you will need plastic wrap or a small ziploc bag cut into two pieces and the zipper cut off.
Provided by cervantesbrandi
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Pour masa and salt into a bowl, add in enough water to moisten masa. Masa should be slightly sticky to the touch.
- Form masa into balls the size of a large egg. Once all are formed into balls cover with a damp towel.
- Place a piece of plastic wrap on the tortilla press or your kitchen counter. Place the ball of masa in then center. Cover with the other piece of plastic. Press down on the tortilla press or using a flat bottomed plate or skillet until the tortilla is formed and about 1/4 inch thick.
- Heat a griddle or comal on medium high, cook each sope for 1 minute. Flip and cook for another 30 seconds, once you take the sope off the comal, place it on a dry towel and on the side you cooked first, pinch from the inside of the sope to the edge to form a rim all around the sope, this will look like a tostada with a 1/2 edge around.
- Once all sopes are cooked and formed cover them with a dry towel. Heat oil in a pan or deep fryer to 350 degrees. Fry each sope on both sides for 3 minutes. Place them on paper towels to blot off some of the extra oil.
- Serve topped with beans or meat of your choice, and then top with your choice of cheese, lettuce, tomatoes, salsa, crumbly cheese such as cotija or crema.
- Note: See Recipe #378725 for a good recipe for shredded chicken as pictured above.
Nutrition Facts : Calories 138.7, Fat 1.5, SaturatedFat 0.2, Sodium 98.8, Carbohydrate 29, Fiber 2.4, Sugar 0.6, Protein 3.5
MEXICAN SOPES RECIPE BY TASTY
Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco
Provided by Alix Traeger
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
- Heat a large pan or griddle over medium-high heat.
- Pat the dough out into 6 flat circles.
- Fry the dough, turning frequently, until just lightly brown about 5 minutes.
- Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
- Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
- Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
- Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
- Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
- Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
- Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
- Transfer the meat to a cutting board and cut into small pieces. Set aside.
- Heat the corn oil in a deep, large pan over high heat.
- Dip the sopes in the chile sauce, turning to coat completely.
- Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
- To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams
More about "sopes tapatios recipes"
SOPES RECIPE - ISABEL EATS
From isabeleats.com
Ratings 19Calories 62 per servingCategory Dinner
- Using your hands, form the dough into a big ball. 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.
- Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
SOPES RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
4.9/5 (41)Total Time 30 minsCategory AntojitosCalories 178 per serving
- Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn’t have to be sticky. If you live in a place with lots of humidity, the dough won’t need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.
- To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.
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