Sopes

Name: Sopes
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Masa Harina, about 240 g; 1 1/2 cups Water, warm; plus a little more as needed (about 360 ml); 1/2 tsp Salt, fine; 120ml Lard, or neutral oil, for shallow-frying (about 120 ml); 2 cups Cooked Pinto Beans, about 340 g, or 1 can (15 oz/425 g), drained; 2 tbsp Lard; 1/4 cups White Onion, finely chopped; 2 cups Lettuce, finely shredded; romaine or iceberg; 1 cup Salsa Roja, preferably homemade; 150g Queso Fresco, crumbled; 1/2 small White Onion, finely diced; 1/2 cups Mexican Crema, about 120 ml; 2 Limes, cut into wedges; 2 tbsp Cilantro, fresh, chopped; Some Salt, to taste

Crisp-edged sopes topped with seasoned pinto beans, crunchy lettuce, bright salsa and creamy cheese — a comforting Mexican street-food classic you can make at home. The tender masa rounds are toasted and lightly fried for a crunchy rim, then piled high with fresh toppings and a squeeze of lime for the perfect balance of textures and flavors.

Crisp-edged sopes topped with seasoned pinto beans, crunchy lettuce, bright salsa and creamy cheese — a comforting Mexican street-... Show more

Traditional Mexican Recipe

Health Grade

A- · Excellent

Rating

4.3

Time

1 hr

Price

1,62 €

Calories

719 kcal

gluten free

low sugar

kid friendly

comfort food

Method

Wash the produce

Rinse the lettuce, white onion, limes, and cilantro under cool water. Dry the lettuce and cilantro very well so the toppings stay fresh and crisp instead of watering down the finished sopes, then pat the onion and limes dry too.

Prep the toppings

Finely shred the lettuce. Finely chop enough onion to make about 0.2 cup for the beans, then finely dice about 1/2 small onion for topping and keep those portions separate. Cut the limes into wedges and finely chop the cilantro so everything is ready for assembly later.

Cook the beans

If you're using canned beans, drain them well first. Heat 2 tablespoons of lard in a skillet over medium heat, add the chopped onion, and cook for 3 minutes, stirring often, until softened. Add the cooked pinto beans, a pinch of salt, and a spoonful or two of warm water only if the beans seem dry, then mash with the back of a spoon or a potato masher. Cook for 5 minutes, stirring and mashing, until the beans are thick, creamy, and spreadable; taste and add more salt if needed.

Mix the masa

In a bowl, combine the Masa Harina with the remaining warm water and the remaining salt. Mix until no dry spots remain, then knead for about 1 minute until you have a soft, smooth dough that feels like Play-Doh. If it cracks when squeezed, knead in a little more water; if it feels sticky, add a light sprinkle more masa harina. Cover the bowl and let the dough rest for 10 minutes so it fully hydrates.

Heat the griddle

Set a dry heavy skillet or comal over medium heat so it's hot and ready when the dough is shaped.

Shape and cook

Divide the dough into 8 equal balls. Press each one between your palms or with a lined tortilla press into a round about 3 1/2 to 4 inches wide and about 1/3 inch thick; keep them thicker than tortillas so they can hold the toppings. Cook the rounds on the dry skillet for 1 to 2 minutes per side, just until the surfaces look matte and lightly speckled and the centers are set but still pliable. While each round is still warm, gently pinch the edge all the way around to make a low rim.

Heat the frying fat

Add enough lard to the skillet for a shallow layer, about 1/4 inch deep, and heat it over medium until a tiny pinch of masa sizzles right away.

Shallow-fry the shells

Fry the shaped shells in batches for 1 to 2 minutes per side, turning once, until they have light golden patches and a gently crisp exterior while the centers stay tender. Transfer them to a rack or paper towels to drain, and keep them warm while you finish the rest.

Assemble the sopes

Spread a spoonful of warm refried beans over each shell. Top with the shredded lettuce, diced onion, a spoonful of Salsa Roja, crumbled Queso Fresco, a drizzle of Mexican Crema, and the chopped cilantro. Serve the sopes right away with the lime wedges on the side for squeezing over the top.