Mexican Sopes Popular Recipes

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Mexican Sopes

"These are commonly served as a light snack or dinner throughout Mexico. They can be filled with your favorite toppings such as: beans, cheese, shredded pork, lettuce, tomatoes, sour cream, etc. They are also delicious with just a dollop of butter on them."

Ingredients :

1 1/2 cups masa harina (corn flour)
3 tablespoons flour
1/2 teaspoon salt
3/4 cup water
1 egg, beaten
1/4 cup shortening, melted
2 cups vegetable oil for frying, or as needed

Instructions :

Prep : 15M	Cook : 15M	Ready in : 1H30M

Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture; add melted shortening and mix well to form dough.
Gently knead dough until moist but retains shape; transfer to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
Divide chilled dough into 15 portions. Roll 1 portion of dough into a ball, while keeping remaining dough covered to prevent it from drying. On a lightly floured work surface, pat ball into a 3-inch round. Pinch along the edges of the round to make a ridge. Repeat with remaining dough portions.
Pour enough oil into a skillet to be about 1/2-inch deep; heat to 365 degrees F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes per side. Remove sopes from oil using a slotted spoon to a plate lined with paper towel. Add more oil as needed and reheat between batches.

Notes :

They can be frozen after being fried. Let sopes cool, then place them in a single layer in an airtight container. Cover and freeze for up to 1 month.
To reheat, place sopes on baking sheet and bake for 8 to 10 minutes until heated through.

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