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Savory Sopes

Savory Sopes
These sopes are little fried masa cakes and are delicious topped with savory meats and veggies. Sopes make a great appetizer because of their small size. Make them extra small and add minimal toppings for a perfect finger food. Or make sopes your main dish by topping them high with large chunks of cooked meats and veggies. Prep Time: 15 minutes Cook Time: 10 minutes

Ingredients:

  • 3 cups masa harina
  • 2 cups warm water
  • 1 tablespoon salt
  • Oil for frying

Preparation:

Mix together masa, 2 cups of water and salt until a soft dough forms. Add in additional water by the tablespoonful if dough seems too dry. Knead on a lightly floured surface until all ingredients are well combined and dough is softened, about 5 minutes.

Make small balls out of the dough. 1-inch for small (think large marble,) 2-inch for regular size (think walnut,) 3-inch for large sopes (think golf ball.)

Press each ball by hand to about 1/2 inch thick. Or sandwich a ball between two pieces of parchment paper and press with a plate. Or you can roll the dough out to 1/2 inch thick and cut out with cookie or biscuit cutters.
Find a glass, or an object with a smaller diameter than the dough patties. The idea is to press the object into the sopes dough to flatten the center more while creating a raised edge. Do this through the parchment paper to prevent sticking.

Fry in a 1/4 inch of hot oil on both sides until lighlty golden brown and cooked through.

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