The Easiest Mexican Sopes Recipe Ever Our WabiSabi Life

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Preheat a comal or griddle or cast iron skillet over medium heat. You want it less than 500°F, and about 350°F is best. Form the masa into balls of about 45 grams, or the size of a golf ball. Pat them into fat tortillas, gorditas, between your palms. You want them about 1/4 inch thick or a little fatter.

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Combine: Simply combine the masa harina and salt. Cut in the shortening with the dry ingredients and slowly add in the water until dough forms. Divide dough into balls: Cover with a damp cloth to keep the dough soft and moist. Press: You can use a tortilla press to press the dough balls into little circles.

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Place the raw sope lip side down into the oil fry about 2 minutes or till light golden color. Flip and fry another 1-2 minutes until golden and crispy. Remove from oil and set on a plate lined with paper towels or a kitchen towel to absorb excess oil. Cook the meat in a skillet until browned.

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Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough. 3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges.

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Simply add 1/3 a finely-diced white onion with 2 cloves of minced garlic to a pan with a splash of water. Once softened, add 2 cups (1 16 oz can) of black beans and use a fork or potato masher to fully mash these beans. Throw in another 1 cup of beans and leave these unmashed. Add a pinch of salt and allow to simmer over low heat (stirring.

The Easiest Mexican Sopes Recipe Ever Our WabiSabi Life

Add a bit of water and stir, then let the beans simmer over a medium heat. In a hot pan add the chorizo meat. Break it with a wooden spoon into smaller pieces and fry until crispy, then once ready set aside. Now heat up a frying pan with the vegetable oil. Once hot enough, shallow fry your sopes until golden brown.

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Preheat a comal, a cast iron or nonstick pan, or a griddle over medium heat for 5 minutes, or until evenly hot. To press the sopes: Working with one ball of dough at a time, sandwich it in the center of the plastic bag on the bottom plate of a tortilla press. Push down on the handle until the dough is about 1/4" thick and about 4" to 5.

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HOW TO MAKE SOPES. 1. Form The Dough. In a bowl, mix together your dry ingredients. Then, using your hands, work the lard into the dry ingredients. Add half of your warm water and mix with hands, slowly adding more water as you mix. The dough should be soft and tacky, but not quite sticky. 2.

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Remove from griddle and quickly pinch edges to form a 1/2 inch rim around the edges. Place on a baking rack. In a 12 inch skillet with straight sides, melt lard or shortening over medium high heat. When the lard/shortening is hot, add half the grilled sopes, flat side down, without crowding the pan.

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Use the lined tortilla press (or the bottom of a plate) to flatten each ball to ¼"- ½" thick and about 4" - 4 ½" in diameter. 3. Cook on Comal. Gently peel off the plastic and place each of the thick tortillas on the comal. Cook on one side for 30 seconds, then flip and cook for another 30 seconds. 4.

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Heat the remaining 2 cups grapeseed or vegetable oil in a large saucepan over medium heat until 350ºF. Line a second baking sheet with paper towels. Place 1 sope in the hot oil and fry until golden brown in spots, flipping halfway through, 1 to 1 1/2 minutes total. Transfer to the paper towels.

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Serving. Heat about a ¼ cup of neutral oil in the same skillet over medium. Fry each sope on both sides for about 30 seconds, or until they are light gold in color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil. Serve your sopes with a layer of refried beans on the bottom.

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Form the Sopes. Heat the griddle or cast iron skillet over medium-high heat. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover it with the other piece of plastic.

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Read on for step by step photos, tips and tricks: Make the dough. In a large mixing bowl, whisk the masa harina and salt together. Stir in the water and melted lard (cooled to lukewarm) or vegetable oil. Knead by hand for about 3 minutes until the dough is smooth and pliable but not sticky.

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Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the sopes on a baking sheet lined with parchment paper or aluminum foil. Make sure to leave some space between each sope. Brush the sopes with a small amount of oil to help them crisp up in the oven.

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Place the masa disk onto the griddle, and cook until it looks dry on the top, about 1 minute. Then flip it over and cook another 20 to 30 seconds until fully cooked. Place the cooked sope on a baking sheet and wait about 30 seconds until it has cooled, then pinch the edges up with your fingers to form the borders.