This mouth watering bite size mexican sopes recipe was brought over from the classic La Cuisine website.
Recipe
Bite Size Mexican Sopes
These are great fun for kids to make and eat. They can be made whatever size and shape you want.
Ingredients
- 1/2 head iceberg lettuce, shredded
- 1/2 medium red onion, thinly sliced
- 1/2 lb black beans cooked and pureed (use cooking water to thin if necessary)
- 2 bunches cilantro, minced (I include some stems)
- 2 6 inch stems of mint leaves, minced
- 1/4 cup Mexican or Central American Creme
- 1-2 limes juiced
- 6 small flavorful tomatoes, diced
- 2-3 cups Masa Harina
- 1 cup water plus
- 1.5 cups queso fresco
- Salt to taste
Instructions
- To make the masa: Start out with 2-3 cups of masa flour in a large bowl.nAdd about 1 cup cold water and begin to mix by hand.nAdd more cold water as needed to form a ball of dough that is soft but does not stick to your hands.nTo make Chimol: In a medium size bowl combine cilantro, onion, tomatoes, lettuce, mint, and lime juice.nToss ingredients with a spoon until well combined and salt to taste.nTo fry sopes: Heat a large cast iron skillet on low-med heat.nAdd Grapeseed oil or lard to skillet and allow to heat.nForm masa into bite sized discs about 3/8u0022 thick.nFry until golden on both sides.nTransfer to a half sheet pan.nTo assemble: spread refried beans, then crema over, grated queso seco, and top with chimol. Transfer to platter and serve while still warm.
Notes
- A small offset icing spatula is perfect for setting up the sopes. And as usual a line cook spatula makes flipping sopes really easy. The number of sopes this recipe makes depends on the size of the disk you make.
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