Wednesday, March 18, 2015


Behold: the sope.

Sopes are basically thick fried corn tortillas made by simply combining masa harina (a type of corn flour laced with lime) and water.  The dough is flattened and fried into a thick little cake, and then the options are endless.  You can top it with whatever you'd like.  Want to stay vegetarian?  Top it with some homemade refried beans.  Want meat?  Treat it like you'd treat any taco; may I suggest Mexican shredded beef?  Top either version with salsa, cheese, guacamole, sour cream, queso fresco... I wasn't joking when I said the options are endless.

Here are some reasons why the sopes are amazing.  First, they are gluten-free.  I was able to have Maggie over for dinner, and with everything being homemade, I could be sure they were all safe for her, including the sopes. Second, they're slightly crunchy on the outside from being fried, but they are thick enough that the middles are still soft.  Third, Rachael compared them to the Old Mill's corn fritters and, after eating them for dinner, then ate some for dessert with maple syrup!  Not gonna lie, we all did the same.

Please note: this masa harina that I speak of is not just corn flour.  It took me forever to find it at Market Basket in the Latin section, but it's there.  The difference, as I mentioned, is the lime added to the corn kernels as it is dried and treated. I suppose corn flour could work, but the taste would be different.  Just search the section with all the Goya drinks.

Sopes will definitely make another appearance in my kitchen.  Upon more sope research, I see that traditionally, they are supposed to have sides that are pinched up.  Oops.  Something to strive for next time, I suppose!  You should probably try these the next time you planned on having taco night.  Skip the taco shells and take a few extra minutes to make sopes instead.  Your family will adore you for it. They won't even mind if you make them take pictures of their sopes and tell them it's a sope photography competition.  Honestly.


from Yellow Bliss Road

1 1/2 cup masa
1 cup warm water
1/2 teaspoon salt
cooking oil


1) Stir the masa, salt, and water together until a dough forms.  With lightly floured hands, knead the dough for a few minutes.

2) Divide the dough into golf ball-sized portions and roll into ball shapes.

3) Press each ball lightly between your hands and use your fingers to flatten into a disc.  The dough should be between 1/4 to 1/2 inch thick.  Pinch the edges all around the outer edge of the disc to create a raised edge.  Keep the extra dough in the bowl covered with a wet paper towel to keep the dough from drying out.

4) Heat about 1/2 to an inch of oil in a skillet over medium heat.  You will know it's ready when a drop of water sizzles in the pan.  Place masa discs into the hot oil and cook until lightly browned, turning once.  The edges should be nice and crispy and the center should be soft.

5) Remove from oil and place on a paper-towel-lined plate.   Add toppings and serve immediately.

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