RECIPE FOR
INGREDIENTS
For the Sopes:
3 Cups Masa Harina mixed with 2 cups warm to hot water (or as needed to form dough)
3/4 tsp salt
Oil for Frying about a quart
For the filling:
(Use chorizo, shredded chicken or any other protein)
Beans
8 oz chorizo
1/2 queso fresco
1 cup sliced romaine lettuce
3 to 4 radishes thinly sliced.
chopped cilantro
chopped onion
INSTRUCTIONS
1. Mix together masa harina, salt, and enough water into mixture until dough is smooth and holds together. Roll the dough into 2-inch balls, approximately 24 balls. Using a tortilla press (place plastic on either side for easy removal) Flatten each ball to a 1/2-inch thick circle. You can also use a flat glass pie plate. (Place the ball in between the plastic sheets and press evenly with the pie plate. The glass allows you to see your sope.
2. Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
3. Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little ‘boats’. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.
4. Fill with ingredients of your preference
