|April 2, 2012||Posted by Vianney under Appetizers, Dinners, Holiday Bites, Lent, Mexican|
Sopes are thick shells made from masa. The edges are pinched to create a wall that helps to encase the topping of your choice. Served as an “antojito,” craving sopes are usually small in size, topped with refried beans, cheese, chicken and salsa. A popular street food sopes are easy to make and can be topped with about anything you can imagine. I like to serve mine on the smaller side with a platter of options allowing everyone to customize their sope and sample a few.
- 4 cups MASECA Amarilla® corn masa flour
- 2½ cups water
- ½ teaspoon salt
- Combine MASECA® Amarilla, water, and salt and knead for five minutes or until masa is no longer sticky. Divide into 20 small balls.
- Flatten into thick tortillas approximately three inches in diameter. On a hot skillet or griddle, cook each sope for one minute and then turn; cook until golden. Repeat with remaining masa balls.
- Hold each sope with side first cooked facing up; pinch edges to make a border.
- Be careful as sopes will be hot. Cover with a cloth to keep sopes warm and moist.
- Fry sopes in a skillet with a bit of oil until lightly golden; remove from skillet and drain.
Recipe from Maseca
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