Sopes! #MasecaNosGusta

This traditional Mexican dish is attached to many fond memories of dinner time with my cousins.  My tia would start her day early making the meat, charring her chiles, chopping onions and tomatoes, and crumbling the cheese.  That was always a sure sign that we were going to have sopes for dinner.  Us kids would run outside all day long and as the day would come to a close we tiredly shuffled inside and formed a line in the bathroom to wash the days’ grime off our hands.  Some of my cousins would start a game of Monopoly, and others would opt for TV.  I always made my way into the kitchen where I would find my tia measuring out her Maseca and mixing it with all the ingredients needed to make sopes.  I stood close by to see if she would let me roll the corn based dough between my hands to form a small ball then pat them into thick fist sized disks, most of the time she would let me.  Then after they had their turn on the comal she would take each disk and pinch the edges to form a mini wall that would keep the ingredients from falling over board, forming the perfect sope.  She would then fill a frying pan with oil and let the oil get piping hot and drop each disk in just until it was perfectly fried on the outside. Then all the fried sopes would sit on a paper lined tray to drain and wait for the rest to be made.  One by one they would be topped with beans and cheese, some with meat and some with chicken.  Everyone had a different request, heck one of my little cousins just wanted Ovaltine on his (yucky).  Then all the cousins would join at the table, some of us sharing chairs and other squishing together to sit on a bench.  None the less we were together, happily eating our sopes as one big family with lots of hungry mouths.

Ingredients for Sopes:

  • 4 – cups Maseca
  • 1/2- teaspoon salt
  • 2 1/2 – cups warm water
  • vegetable oil
Optional Toppings:
  • refried beans
  • cheese (queso fresco)
  • carne asada
  • shredded chicken
  • salsa
  • sour cream
  • red onion
  • sauteed shrimp
  • grilled vegetables
  • rajas con crema
  • cabbage
  • avocado
Directions:
  1. In a large bowl, mix maseca, salt and water together, until combined and dough is no longer sticky.
  2. Then divide the dough into 18 to 20 balls (about the size of a small golf ball), then flatten it between both hands forming a thick disk, should be the size of an adult palm.
  3. On a hot comal or large frying pan heat each disk for a minute on each side. Remove from comal and place on a plate.
  4. Pinch the sides of the fresh off the comal sope to form a little edge.
  5. In a large frying pan over a medium flame add vegetable oil. You want it to be about 2 1/2 inches deep. Allow to get hot.
  6. Drop each sope into the hot oil and fry till lightly golden.
  7. Remove from oil and place on a paper lined sheet to drain.
  8. Fill with the toppings of your choice.

Disclosure: This post is a collaboration with Latina Bloggers Connect and Maseca. All opinions are 100% my own.

 

Comments

comments


Related Posts

Salad Series: Kale Salad in a Tahini Dressing

Salad Series: Kale Salad in a Tahini Dressing

There’s something very reassuring about eating kale salad.  Number 1, you know you made the right choice for your body that day.  Number 2, this leafy green is high in fiber and has zero fat.  Number 3, Kale is high in Calcium, Vitamin A, C […]

Cheers To The Best Separation Ever: Chilaquiles Divorciados!

Cheers To The Best Separation Ever: Chilaquiles Divorciados!

Chilaquiles Divorciados Some things just stand better on their own. Chilaquiles Divorciados is one of them. I heart everything about them…especially the name. Two completely different chilaquiles that decided to throw in the towel on their union and disconnect whole heartedly. One hot and spicy […]