Sopes

Mexican Sopes

Mexican Sopes

Ingredients

Makes 20 two-inch sopes

• 1 lb corn flour
• 2 1/2 cups water
• 1 tsp salt
• 1 ½ cup Canola oil

For Salsa Mexicana

• 2 Roma tomatoes, small dice
• 1 Serrano chile, small dice
• 3 Tbs White Onion, small dice
• 3 Tbs Cilantro, coarsely chopped
• juice of 1 small Mexican limes
• ½ tsp salt or to taste
• ¼ cup refried black beans
• ¼ cup Queso Anejo grated

Method

1. Combine the corn flour, salt and water to make a masa
2. The masa should feel like soft and moist clay
3. If you need a little more water, add 1 or 2 Tbsp at a time
4. Cover the masa with a damp cloth and let rest for 30-45 minutes
5. Roll 20 small masa balls with your hands and press them into thick little tortillas either with your hands or a tortilla press
6. Keep them covered with a damp towel
7. Heat a skillet or griddle over medium heat and partially cook each little fat tortilla, about 30 seconds each side
8. Remove from the griddle and with your fingers make a fluted rim all around as in the picture above
9. Return them to the griddle and cook for another 2 minutes
10. Heat the Canola oil in a deep fryer or deep skillet to 3500 F and fry the partially cooked sopes until golden brown
11. Place on paper towels
12. Fill with the warm refried black beans and top with the Salsa Mexicana and the Anejo cheese