Ingredients of a Woman » Home Ingredients, In the Kitchen » Sopes -Mexican Flavours

Sopes -Mexican Flavours

   
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 ;-)
Sopes_Mexican FlavoursThe 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:
Ingredients 1

   
We also need some ground beef, about a pound.

   
Fresh mushrooms, about 6 to 8.

   
One lime.

   
Chopped cilantro, about a half of a cup.

   
In a skillet heat the olive oil over medium heat.
Add the onions and garlic, let them cook for about 2 minutes.

   
Add the ground beef.

   
Season with salt.

   
And freshly ground pepper.

   
Sprinkle the lime juice. Stir and let it cook.

   
Meanwhile slice the mushrooms.

   
Once the ground beef is cooked, there should not be any running juices.

   
Add the sliced mushrooms and let them cook for about 3 minutes, stirring frequently.

   
Time for the tomato sauce. We need about a cup.

   
Add the tomato sauce and stir some more.

   
Let the sauce reduce a little. It should look like this.

   
And finally add the chopped cilantro.

   
Mix well and let it cook for about 2 more minutes.

   
Now lets work on the sopes shells. We are going to use a sope press. If you don’t have one, don’t worry, you could use a tortilla press or even the bottom of a can could help.

   
We need some fresh corn masa.
Use a little bit of warm water to soften the masa. Mix it 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.
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:

   
Cover with another square of plastic.

   
Then press gently but now using the sope press.

   
You should get a flat disc about ¼ inch thick and 3 inches in diameter. The result should be a fat little tortilla or what is called a gordita.

   
Heat a large cast iron skillet over medium-high heat.
Peel off the plastic and lay the gordita (fat tortilla) on the hot skillet.

   
Do the same with the rest until your skillet is full.

   
Let each side cook for about 3 minutes.

   

   
Remove the gorditas from the comal and immediately pinch up a border around each one.

   
It’ll look like a flower. They all look like flowers to me.

   
Also pinch the center.

   
If you haven’t developed the so indispensable calluses on your hands yet, then you might want to use a napkin or a paper towel.

   
They are so pretty!

   
Ok, one last close up.

   
Repeat the process until you finish shaping all the gorditas, making them into sopes.

   
Using the same skillet, now over medium heat, place the sopes back.

   
Add the ground beef on top, and let them cook briefly until the bottom is firm and cooked through. About 2 minutes.

   
Sprinkle the top with some fresh cheese.
Buen provecho!

Alba H. Rodriguez

   
Ingredients
The Filling
1/2 tablespoon Olive Oil
1/2 onion
2 garlic cloves
1 Lb. ground beef
1 lime (the juice)
6 mushrooms
1 cup tomato sauce
1/2 fresh chopped cilantro
1/2 cup Mexican queso fresco
Salt to taste
The Dough
1 Lb. fresh corn masa
Salt to taste

   
Preparation
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.

   
Enjoy it!

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25 Responses to "Sopes -Mexican Flavours"

  1. Ohhh, my grandmother used to make these.
    Thanks for the recipe, it brought me good memories.

  2. Miriam says:

    This looks fantastic.

  3. Oh my gosh, that looks absolutely delightful!

  4. Liz C. says:

    the filling you used on these looks yummy

  5. Carlos says:

    Ahorale! These look awesome.

  6. I have to say I was not a believer of this thing I used to call a “flat Taco,” but I love it now. It tates so much better than a taco, with a lot more consistency and texture on every bite.

  7. nicely done…now add some “pico de gallo” or “salsa verde”and youve got yourself a truly mexican dish..

    Loved the recipe and especially how you especified on “pinching” the sopes,thats the secret to a good GOOD sope

  8. Mm, that looks like an amazing treat. I’m pretty new to the Mexican kitchen so your blog gives me a lot of inspiration. I have an online cooking show, where I cook Swedish food. Please check it out!

  9. Mm, that looks like an amazing treat. I’m pretty new to the Mexican kitchen so your blog gives me a lot of inspiration. I have an online cooking show, where I cook Swedish food. Please check it out!!

  10. I keep masa on hand just to make these. They are one of my favorite mexican dishes. Of ourse I am not as good as you, I throw those babies into a deep fryer for the last step.

  11. My name is Piter Jankovich. oOnly want to tell, that your blog is really cool
    And want to ask you: is this blog your hobby?
    P.S. Sorry for my bad english

  12. We met on food buzz. Wonderful blog. Love your recipe for the Sopes. Look forward to following you here. Que tengas un muy buen dia!

  13. My Grandmother was the last person to make these for me…….my mother never learned how…..sigh….what a wonderful memory!! thanks for the great recipe!!

  14. Thanks for showing the detail of how these little boats get their shape. I picked some up at the Mexican market, and fell in love with their simplicity! Kind of a cross between the depth of a tamal and the ease of a tostada! Love your filling! Will play with that at lunch!

  15. Found your blog on Foodbuzz – It’s great! And these look especially yummy!

  16. Hello.

    I was wondering if I could mention you on one of my upcoming posts on sopes? Your method is a little bit different than mine and I want to refer my readers to yours too. Would that be okay?

    Stephanie

  17. Absolutely Stephanie, it will be my honor.

  18. Thanks for showing the detail of how these little boats get their shape. I picked some up at the Mexican market, and fell in love with their simplicity! Kind of a cross between the depth of a tamal and the ease of a tostada! Love your filling! Will play with that at lunch!

  19. That looks so colorful and sounds so flavorful. Will have to make it sometimes.

  20. Delicious!

  21. We met on food buzz. Wonderful blog. Love your recipe for the Sopes. Look forward to following you here. Que tengas un muy buen dia!

  22. Bambri J. says:

    oh my goodnesssssssssssss!!!!!!! This is a piece of art! my mouth is watering. best recipe in your site.

  23. jackie smith says:

    TERRIFIC ! sopes are my all time; number one meal. I learned them from my Mexican roommate . sopes to me is a cross between a tamale and a corn torilla. I purchase sopes from a fine mexican food store, but not all brands are the same. Your recipe looks absolulty out of this world. Keep up the good work.

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