Description
Crispy sopes are the perfect base for your favorite toppings. This recipe is quick, easy, and fun!
Ingredients
Units
Scale
- 1 1/2 cups (195 g) super fine yellow cornmeal
- 1 cup (120 g) white flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 cup (240 ml) lukewarm water
- Plastic sandwich bags (for rolling)
- Griddle or skillet
- 1 cup cooked, shredded chicken
- 1/2 cup (118 ml) queso fresco, crumbled
- 1/2 cup (118 ml) refried beans
- 1/2 cup (118 ml) shredded lettuce
- 2 radishes, thinly sliced
- 1/4 cup (59 ml) sour cream
- Sliced jalapeños or extra chiles, if desired
- 2 large green wax or banana peppers (Cubanelles also work)
- 1 hot green pepper (Holland/Dutch pepper recommended)
- 1/4 medium onion
- 2 whole garlic cloves
- 1 medium tomato
- 1 handful fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 1/2 teaspoons cumin seeds
Instructions
- Make the Dough
- Preheat a griddle or skillet over medium heat.
- In a large mixing bowl, combine the cornmeal, flour (omit if using Maseca), salt, and baking powder. Mix well.
- Add the vegetable oil and half of the lukewarm water.
- Using your hands, knead the mixture while gradually adding the remaining water until a soft, slightly spongy dough forms.
- Shape the Sopes
- Divide the dough into 6-7 equal portions and roll them into balls about 1 inch (2.5 cm) wide.
- Place a plastic bag on a cutting board, set one dough ball in the center, and cover with another plastic bag.
- Flatten with the palm of your hand, then use a rolling pin to press into a thick disk about 3 inches (7.6 cm) wide and 1/4 inch (0.6 cm) thick.
- Remove the top plastic, lift the dough onto your palm, peel off the second plastic, and place onto the hot griddle.
- Cook and Shape the Sopes
- Cook the sopes on each side for about 4 minutes, flipping once.
- Remove from the heat and let cool slightly until safe to handle.
- Use your fingers to pinch and shape the edges upward to create a rim around each sope.
- Prepare the Salsa Verde
- Remove the stems and seeds from the banana peppers (leave the hot pepper seeds if you prefer more spice).
- In a pot, add the peppers, onion, garlic, and tomato. Cover with water and boil for 10-15 minutes until the peppers are tender.
- Drain and let cool slightly, then peel the tomato.
- Blend the cooked ingredients with cilantro, salt, black pepper, oregano, and cumin seeds until smooth.
- Adjust seasoning if needed and let cool to room temperature.
- Assemble the Sopes
- Spread a layer of refried beans over each sope.
- Add shredded chicken, then top with shredded lettuce, sliced radishes, and crumbled queso fresco.
- Drizzle with salsa verde and sour cream.
- Add sliced jalapeños if desired and serve immediately.
Notes
- For easier shaping, keep the dough covered with plastic wrap to prevent drying.
- To make ahead, cook the sopes and salsa verde separately and assemble just before serving.
- Substitute masa harina for the cornmeal and white flour for a more authentic flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Griddling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 sope
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 40