sopes
Makes 10-12 small sopes
INGREDIENTS
Seasoned Meat:
1 lb ground or shredded beef, carnitas, or baked tilapia or cod fillets, pre-cooked
Vegetarian Alternative:
1 can (16 oz) seasoned or refried beans, warmed or diced sweet potatoes and black beans, pre-cooked
Cilantro Lime Slaw:
1 small green or red cabbage, shredded (about 4 cups)
juice of 1-2 limes (start with 1, add more to taste)
1/3 cup cilantro, chopped
dash of salt
Fried Masa Base:
1 1/2 cups instant yellow corn masa flour (e.g., Maseca Amarillo)
1 tsp salt
1 1/4 cup warm water
1 pint to 1 quart frying oil (vegetable or canola), depending on size of pan
Topping Ideas:
queso fresco or cotija, crumbled
sour cream
salsa
avocado, sliced
red or watermelon radishes, thinly sliced
cilantro
STEPS
Prepare choice of protein. My top choice for sopes is slow cooked carnitas, but beans or seasoned beef are a tasty, time-saving alternative. This will be the first layer of the sope before additional toppings.
Make the slaw by combining prepared cabbage, lime juice, cilantro, and salt in a bowl and massaging together just until integrated. Cover and place in the refrigerator.
Make the fried masa base. Combine the masa and salt in a bowl and mix together. Add water as you stir to firm a dough. Finish forming the dough with your hands, then separate into 10 to 12 small dough balls (roughly 2 tablespoons). Flatten into rounds, no more than 1/2 inch thick.
Begin heating oil to 400F in a frying pan or pot (you may need more than a pint of oil if your pan is wide - just enough to submerge the sopes and cook evenly on both sides). Meanwhile, heat the dough rounds on a dry skillet or griddle for 1 minute on each side.
Form little "boats” by pinching up sides of dough - carefully, they will be hot! Then, submerge sopes in the hot oil for 2 minutes. Use tongs to remove them from the oil and place on paper-towel lined plate. Cover with a tea towel to keep warm until all the dough has been fried.
Assemble the sopes by topping with meat, beans, slaw, and any additional toppings you’d like. These are best eaten immediately.