Are you familiar with Sopes? They are basically a fist-shaped thick tortilla that acts as an vehicle for all sorts of Mexican deliciousness.
One of the best bites I’ve had since moving to Central Florida is the Marrow & Mushroom Sopes from Hunger Street Tacos. I had not even finished it before greedily wanting to order another.
I refrained from gluttony that day, but replicating their Sopes has been on my mind ever since.
Now, to be honest, I did hunt around for fresh bone marrow bones here in Sanford. I found them at Publix. But I’m a frugal gal. And the price, of what is essentially beef butter, seemed cost prohibitive. Not to mention, I am definitely on the plant-based path of love these days.
So, the quest became to create a vegan version.
Hunger Street already has a vegan version, too. But I had no interest in it that day, knowing I could make them exactly to my own taste, with my own condiments.
And so I did.
Making Sopes is even easier than making corn tortillas because you don’t have to worry about getting the perfect size and thickness. The simplest recipe has only two ingredients, masa harina & water. Sure, you can buy ready-made sopes in many grocery stores. But they aren’t difficult to make, I promise. And since there is very little cooking involved otherwise, why not take a few minutes to make the sopes from scratch?
Prep the mushrooms to roast before making the Sopes.
Once mushrooms & Sopes are finished, assembly is simple.
Top a Sopes with refried beans, roasted mushrooms, and whatever else floats your boat. I love avocado, cilantro, and a little Pico de Gallo, Tajin & Smoked Paprika to finish. I don’t miss the cheese in this recipe, but add it if you’d like. Add anything comfortable in a taco or burrito.
Try these when a comfort food craving for Mexican strikes.
Methinks you will love this dish as much as I do.
Mexican Sopes
Ingredients
- 1 Cup Masa Harina
- 1 Cup Water, warm
- dash Sea Salt
Instructions
- Mix Masa harina and warm water in a bowl and knead until texture is smooth. If the dough is dry or cracking, just add more water, a half teaspoon at a time, until the dough is pliable. It should not be overly sticky. Divide dough into 8-10 uniform balls. Cover the dough balls with a wet kitchen towel; this will help to retain moisture.
- Heat cast iron skillet on Medium/High. A teaspoon of oil may be added if you'd like.As pan heats, form dough into sopes. I pat it out with a tortilla press. Just be careful to not press too thin. A sope is thicker than a corn tortilla, and should end up about the size of a closed fist, about 1/2" thick.
- Add a few sopes to heated pan, giving plenty of room to flip.Turn the sopes after one minute. Flip again after a minute, and the last cooking will take about 20-30 seconds. Remove from the griddle with spatula. Cover the tortillas with a dry kitchen towel and allow to cool for about 30-45 seconds, and start forming the border by using a spoon to press down the interior.Top with your favorite toppings. Refried beans, veggies, etc are traditional.
Mexican Roasted Mushrooms for Sopes Filling
Ingredients
- 1 pound Mushrooms of choice, sliced
- 2-3 tbsp Olive oil
- 2 tsp Cumin
- 2-3 cloves Garlic
- 1 tsp Smoked Paprika
- 1/2 tsp Salt
Instructions
- Preheat oven to 400 degrees. Line sheet pan with parchment. Add mushrooms in single layer and toss with 2 to 3 tablespoons oil and salt.Add garlic and seasonings. Roast for 20 minutes stirring on occasion. Mushrooms should be browned.Use as filling for Sopes, etc.
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