Mexican Sopes recipe

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Ingredients

1 ½ cups masa harina (corn flour)
3 tablespoons flour
½ teaspoon salt
¾ cup water
1 egg, beaten
¼ cup shortening, melted
2 cups vegetable oil for frying, or as needed

Nutrition Info

108.2 calories
carbohydrate: 9.9 g
cholesterol: 12.4 mg
fat: 7.1 g
fiber: 1.6 g
protein: 1.6 g
saturatedFat: 1.4 g
servingSize: -
sodium: 83.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture, add melted shortening and mix well to form dough.

  2. Gently knead dough until moist but retains shape, transfer to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.

  3. Divide chilled dough into 15 portions. Roll 1 portion of dough into a ball, while keeping remaining dough covered to prevent it from drying. On a lightly floured work surface, pat ball into a 3-inch round. Pinch along the edges of the round to make a ridge. Repeat with remaining dough portions.

  4. Pour enough oil into a skillet to be about 1/2-inch deep, heat to 365 degrees F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes per side. Remove sopes from oil using a slotted spoon to a plate lined with paper towel. Add more oil as needed and reheat between batches.

Recipe Yield

15 sopes

Recipe Note

These are commonly served as a light snack or dinner throughout Mexico. They can be filled with your favorite toppings such as: beans, cheese, shredded pork, lettuce, tomatoes, sour cream, etc. They are also delicious with just a dollop of butter on them.

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