Sopes

Mexican SopesI was first introduced to sopes nearly eight years ago while working at Homeboyz Interactive. It was Ruth who stated her mother was bringing in a dish for lunch, and she was seriously excited about. Something Ruth truly loved, and you know when someone is that excited about something, it has got to be good. I was thinking that Ruth’s mom was bringing in a plate of food for her, however her mom brought in a pan of these sopes! These things were amazing. Deep fried masa cups filled with refried beans, shredded chicken, and cheese. Possibly other items. All I know is that I was inhaling them and loving each and every one.

Seeing that I have been using masa for some time now, making tortillas and puffy tacos, I decided to get into the sope. Making the dough for the sope is quite simple, however gets a bit complicated when you shape the dough into a cup-like shape before frying. Let’s get started, I know you are getting hungry.

Ingredients:

  • 2 cups masa
  • 1 cup warm water
  • Pinch of garlic powder
  • Pinch of salt
  • Cooking oil
  • Black beans, regular or lightly mashed
  • Cheese
  • Meat (optional) of your choice, shredded
  • Optional toppings (chopped tomato, guacamole, chopped onion, cilantro, etc)

Add the masa into a large bowl, and to that add the salt and garlic powder. Mix well. Slowly add in your water and begin working the masa into the water to make a dough. Add more water until the you begin to get a firm, somewhat moist dough. Cover with a moist towel until you get your oil heated.

Mexican SopesIn a medium-sized pot, add your oil, I use canola. You will want to add enough to be able to drop in your cups of masa dough. As the oil is heating up, take about a golf ball to billiard sized ball of masa and flatten with a tortilla press, remembering to use saran wrap to prevent any sticking. You should find a cup (I used a small tea cup) that you can flip over and lay the dough onto to shape into a cup. Please note that you might want to use something like parchment paper on the cup to prevent the dough from sticking.

If your dough begins to break while forming your mold, don’t worry. Masa is pretty forgiving and you can gently smooth out the tear. Once you have your cup shaped, drop it into hot oil and cook until a light golden brown, roughly five minutes or so. Remove the cup with a slotted spoon. As the cup is cooking, repeat the process noted above to make more cups. I did one cup at a time.

Once you have your cups ready, fill with your favorite toppings, and serve. Trust me, these things are awesome!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Sopes

  1. You know about sopes!?! Awesome! My mom made them for us as kids and I thought all Hispanic people knew what they were…but they don’t! Love your recipes!

  2. I am looking for a recipe for the sopesia that are fluffy and hollow that the serve with honey and jams can you offer me any help I would love to make them for breakfest. Thanks Lori

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