Teresa's Recipes
Sopes
Sopes are delightful traditional Mexican corn masa cakes, often referred to as 'little boats' for their unique shape that holds a variety of delicious toppings. The crispy edges and soft center create the perfect base for a colorful array of fresh ingredients, making sopes a favorite at any gathering or family meal. Each bite is a celebration of textures and flavors, from savory refried beans to creamy avocado and tangy lime, making them not just a dish, but an experience.
Ingredients
- 2 cups Masa harina
- 1 to 1.5 cups Water
- 1/2 teaspoon Salt
- 1 cup Refried beans
- 1 cup Cooked chicken, shredded
- 1 cup Lettuce, shredded
- 1 cup Tomatoes, diced
- 1 medium Avocado, sliced
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup Sour cream
- 1/4 cup Cilantro, chopped
- for serving Lime wedges
Dietary Notes
- Servings: 12
- Dish Type: Appetizer/Entrée
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 200
- Fat: 10g
- Carbs: 25g
- Protein: 7g
- Sodium: 300mg
- Sugar: 1g
Instructions
- In a large bowl, combine the masa harina, salt, and 1 cup of water. Mix until a soft dough forms. If the dough is too dry, add more water, a tablespoon at a time, until you reach the right consistency.
- Divide the dough into 12 equal portions and shape each portion into a small disk, about 1/2 inch thick.
- Heat a griddle or non-stick skillet over medium heat. Cook the sopes for about 2-3 minutes on each side, until lightly browned and cooked through. You may need to adjust the heat to prevent burning.
- Remove the sopes from the heat and let them cool slightly. Use your fingers to pinch the edges of each sope to create a small rim.
- Spread a layer of refried beans on each sope, followed by the shredded chicken.
- Top with shredded lettuce, diced tomatoes, avocado slices, crumbled cotija cheese, sour cream, and chopped cilantro.
- Serve the sopes with lime wedges on the side for squeezing over the top.
- Enjoy your freshly made sopes with family and friends!
Tips
- For a vegetarian version, substitute the chicken with sautéed mushrooms or grilled vegetables.
- Feel free to experiment with toppings such as chorizo, shrimp, or your favorite salsa.
- Make the masa dough ahead of time and store it in the refrigerator for up to 24 hours.