Sopes are significantly thicker than tortillas. Regardless of their difference in shape, they can be topped with the same fillings, such as beans, chicken, cheese, avocado, you name it.
For this sope version, I didn’t add lard or vegetable shortening to the masa dough. My Mom always make sopes this way, she always says we need to watch our figure
The result is a delicious sope, which is rustic on the outside and soft in the inside. I hope you enjoy them as much as I do.
Here are the ingredients for the filling:
If the masa is too dry add more water until you are able to form a smooth ball with your hands.
Use a square of plastic to cover the sope press. Place a masa ball on top and gently press with your fingers.
If should look like this:
Alba H. Rodriguez
1/2 tablespoon Olive Oil
2 garlic cloves
1 Lb. ground beef
1 lime (the juice)
1 cup tomato sauce
1/2 fresh chopped cilantro
1/2 cup Mexican queso fresco
Salt to taste
1 Lb. fresh corn masa
Salt to taste
In a skillet heat the olive oil over medium heat. Add the onions and garlic, cook for about 2 minutes.
Then add the ground beef. Season with salt and freshly ground pepper.
Sprinkle the lime juice. Stir and let the beef cook.
Meanwhile slice the mushrooms.
Once the ground beef is cooked add the sliced mushrooms.
Let them cook for about 3 minutes, stirring frequently. Then add the tomato sauce and stir some more.
Let the sauce reduce a little and then finally add the chopped cilantro. Stir.
For the sopes shells, use a little bit of warm water to soften the masa. Mix with a pinch of salt to taste. If the masa is too dry add more water until you are able to form a smooth ball with your hands.
Divide the masa into balls.
Heat a large cast iron skillet over medium-high heat.
Use a square of plastic to cove the sope press. Put a masa ball on top and cover with another square of plastic, and then press gently. You should get a flat disc about ¼ inch thick and 3 inches in diameter. Peel off the plastic and lay the fat tortilla (gordita) on the hot skillet and bake each side for about 3 minutes.
Pinch up a border around each gordita. Also pinch the center. Set aside and repeat with each one.
Using the same skillet now over medium heat, place the sopes back, adding the ground beef on top. Cook for another 2 minutes.
Top each sope with some fresh cheese.