Mexican Sopes
Sopes are smaller, thicker versions of traditional corn tortillas. Made simply with masa harina and water, they feature a lip around their edge to contain all sorts of delicious toppings.
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.