Mexican Sopes Recipe

Masa harina: A special type of corn flour used to make traditional Mexican dishes like sopes and tortillas.

Warm water: Helps to form the dough when mixed with masa harina.

Salt: Enhances the flavor of the dough.

Refried beans: A creamy and flavorful topping made from cooked and mashed beans.

Crumbled cheese: Adds a salty and tangy flavor; queso fresco or cotija are ideal choices.

Shredded lettuce: Provides a fresh and crunchy texture to the sopes.

Salsa: Adds a spicy and tangy kick to the dish.

When forming the dough for sopes, ensure it is neither too dry nor too wet. The ideal consistency should be pliable and slightly tacky to the touch. If the dough cracks when you flatten it, add a bit more warm water. Conversely, if it sticks to your hands excessively, incorporate a small amount of masa harina. This balance will help you achieve perfectly textured sopes.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a base for sopes, though the texture will be slightly different. Mix it with a bit of flour to get a closer consistency.

• warm water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the dough, making it more savory.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami to the dough.

• refried beans - Substitute with black bean puree: Black bean puree offers a similar texture and flavor, and can be seasoned to taste.

• crumbled cheese - Substitute with feta cheese: Feta cheese provides a similar crumbly texture and a tangy flavor that complements the dish.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can hold up better to the toppings.

• salsa - Substitute with pico de gallo: Pico de gallo provides a fresh, chunky texture and a similar flavor profile.

• Allow the sopes to cool completely before storing. This prevents condensation and sogginess.
• Place the cooled sopes in an airtight container, layering them with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the sopes in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the sopes to a freezer-safe bag or container, separating layers with parchment paper.
• Label the container with the date to keep track of freshness. Frozen sopes can be stored for up to 3 months.
• When ready to use, thaw the sopes in the refrigerator overnight or at room temperature for a few hours.
• Reheat the sopes on a griddle or in the oven at 350°F (175°C) until warmed through, about 5-10 minutes.
• Avoid microwaving as it can make the sopes soggy.

• Preheat your oven to 350°F (175°C). Place the sopes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the sopes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.

• If you prefer a crispier texture, reheat the sopes on a skillet. Heat a non-stick skillet over medium heat and place the sopes in the skillet. Cover with a lid and heat for about 2-3 minutes on each side until they are warmed through and slightly crispy.

• For an air fryer method, preheat your air fryer to 350°F (175°C). Place the sopes in the air fryer basket in a single layer. Heat for about 3-5 minutes, checking halfway through to ensure they are not overcooked.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sopes on a baking tray and cover them with aluminum foil. Heat for about 10 minutes or until they are warmed through.

• For a stovetop steamer method, bring a pot of water to a simmer and place a steamer basket over it. Place the sopes in the steamer basket, cover, and steam for about 5 minutes or until they are heated through. This method helps retain moisture.

• Mixing bowl: Used to combine the masa harina, warm water, and salt to form the dough.

• Griddle: Used to cook the flattened dough disks until they are lightly browned on each side.

• Spatula: Helps in flipping the disks on the griddle to ensure even cooking.

• Measuring cups: Essential for accurately measuring the masa harina, warm water, refried beans, cheese, lettuce, and salsa.

• Knife: Useful for shredding the lettuce.

• Cutting board: Provides a safe surface for shredding the lettuce.

• Plate: Used to place the cooked sopes before adding the toppings.

• Spoon: Helps in spreading the refried beans and salsa on the sopes.

• Tongs: Useful for handling the hot sopes when removing them from the griddle.

Prepare the toppings in advance: Chop the lettuce, crumble the cheese, and have the refried beans and salsa ready before you start making the sopes.

Use a tortilla press: Flatten the masa harina dough balls quickly and evenly by using a tortilla press instead of hand-shaping them.

Cook multiple sopes at once: Utilize a large griddle to cook several sopes simultaneously, saving time on flipping and cooking each one individually.

Preheat the griddle: Ensure the griddle is hot before placing the sopes on it to reduce cooking time and achieve even browning.