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A beloved Mexican antojito, sopes are thick, savory corn masa cakes with a pinched border, fried until crisp on the outside and soft inside. They serve as the perfect edible vessel for a variety of delicious toppings like refried beans, shredded chicken, fresh salsa, and crumbled cheese.
Prepare the Masa Dough
Shape and Pre-Cook the Sopes
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A beloved Mexican antojito, sopes are thick, savory corn masa cakes with a pinched border, fried until crisp on the outside and soft inside. They serve as the perfect edible vessel for a variety of delicious toppings like refried beans, shredded chicken, fresh salsa, and crumbled cheese.
This mexican recipe takes 50 minutes to prepare and yields 4 servings. At 757.02 calories per serving with 38g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Form the Rim
Fry the Sopes
Assemble and Serve
Instead of chicken, use spicy chorizo, carnitas (pulled pork), picadillo (seasoned ground beef), or carne asada.
For a vegetarian version, top with black beans, sautéed mushrooms with garlic, potatoes with soy chorizo, or rajas con crema (poblano pepper strips in cream).
Substitute queso fresco with crumbled cotija cheese for a saltier, more intense flavor.
For a lighter option, brush the formed sopes with oil and bake at 400°F (200°C) for 15-20 minutes, or until golden and crisp.
The corn masa harina provides complex carbohydrates, which are digested slowly and offer a steady release of energy.
Both the corn masa and the refried bean topping are rich in dietary fiber, which is essential for digestive health and can help promote feelings of fullness.
Toppings like shredded chicken, beans, and cheese provide a good amount of protein, which is crucial for muscle repair and helps keep you feeling full and satisfied.
A sope is a thick masa base with a pinched rim on top to hold fillings, which is then fried. A gordita is also a thick masa cake, but it's cooked and then split open like a pita pocket to be stuffed with fillings.
Sopes are a traditional and delicious dish, but since they are fried, they are best enjoyed as an occasional treat. They do offer fiber from the corn masa and beans. For a healthier version, you can bake them instead of frying and load them with fresh vegetables.
A serving of two sopes with the listed toppings contains approximately 650-750 calories. The exact number can vary based on the specific toppings and the amount of oil absorbed during frying.
This usually happens for two reasons: either the masa dough was too dry, or the cooked discs cooled down too much before you tried to form the rim. Ensure your dough is moist and pliable, and pinch the edges while the discs are still very warm.
Yes, you can prepare the sope bases up to the pre-cooking stage (before frying). Let them cool completely, then store them in an airtight container in the refrigerator for up to 2 days. When you're ready to eat, simply fry them as directed and add your toppings.