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Homemade Sopes Recipe

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Ingredients
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Sopes are finger foods in Mexico - “antojitos,” the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. Sopes are specially made thick tortillas with raised edges sort of look like an English Muffin. They are about 3 inches in diameter and are available at specialty Latin American Markets or easy to make your own using just masa and water. A Gordita is much the same but usually a thinner and larger tortilla. Gorditas These little cakes are traditionally formed by hand and have a about a 4" inset area that is about 1/4" high. You just fry these on a lightly oiled griddle. I use some olive oil spray. They are healthy as masa is just coarse corn meal flour. Try them they are wonderful! Homemade Sopes picture

Summary

Preparation Time15 MinCooking Time5 Min

Ready In20 MinDifficulty LevelEasy

Health IndexHealthy++Servings2

CuisineMexicanCourseMain Dish

MethodFrySpecialityKids

Main IngredientPoultry

World On My Plate | Street Foods | Mexican, Southwest, Latino Or Hispanic Influenced Cuisines

Recipe Story

The first time I ate sopes I went crazy for the taste! Soon we were making our own sopes at home. They are very easy and you can use epazote, Cotija, Crema Fresca, avocado, tomatoes, lettuce , chicken breast, chorizo, carnitas, whatever for toppings.

Ingredients

Sopes

Serves 2 as it makes 4 large sopes

1 cup boneless, skinless chicken or turkey breast, cut into bite size pieces

½ cup mole*

1 tsp water

One packet Sopes**

1 cup refried beans***, canned or home made (black or pinto)

A few sprays roasted garlic spray

1 green onion sliced

handful cilantro leaves, torn off stem

1/2 cup Crema Fresca (Mexican table cream)

1/2 cup Cotija (fresh Mexican cheese)

1/2 avocado, diced

1 ripe tomatoes cut into 1/3” dice

1 ½ cups slivered romaine lettuce

Salsa, bottled or home made****

* I used Juanita Brand Mole

**Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Or you can make your own.

***I used Ranch Style XXXSpecial Hot Refried Beans (they contain Rotel)

****I used Gil’s Simply Zinful Garlic Salsa, XXXtra Hot

Directions

Place sliced turkey in microwave proof dish with mole and water. Make sure each piece of turkey is coated. Heat in microwave until just warm..
Brush the sopes with oil (I used olive oil). Place in pre-heated toaster oven on broil or under broiler to heat thoroughly.
Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.

However, I make them and just serve. I layer the refried beans, then the turkey and mole, etc. ending with the crema fresca and some cilantro on top of the lettuce, salsa, avocado, and cojita cheese.

This is a layered dish, do not mix all the ingredients. Usual serving -- 2 sopes per person. The sopes are to be eaten out of hand, but I pile so much on each one we use a fork and knife.

My notes: This was a quick easy to make sty lunch. If you wanted to make your own refried beans, sopes, mole, and salsa you could of course make the sopes totally from scratch. Sometimes, it is just ice to be able to whip up a quick lunch. These would also make a great dinner!