Masa Shells For Sopes Recipes

SOPES

Steps:

• Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. If you live in a place with lots of humidity, the dough won't need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.
• Divide the dough into 10 pieces of the same size, cover with the kitchen towel.
• Heat the griddle to 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 with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.
• Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hand.

SOPES

Steps:

• In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.

EASY MEXICAN SOPES

Steps:

• Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
• Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
• Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

MEXICAN SOPES RECIPE BY TASTY

Steps:

• In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
• Heat a large pan or griddle over medium-high heat.
• Pat the dough out into 6 flat circles.
• Fry the dough, turning frequently, until just lightly brown about 5 minutes.
• Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
• Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
• Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
• Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
• Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
• Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
• Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
• Transfer the meat to a cutting board and cut into small pieces. Set aside.
• Heat the corn oil in a deep, large pan over high heat.
• Dip the sopes in the chile sauce, turning to coat completely.
• Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
• To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
• Enjoy!

MASA SHELLS FOR SOPES

Steps:

• 1. Prepare the tortilla dough. Then, form the dough into 16 equal balls and cover with plastic wrap to keep soft. Heat a large skillet over high heat and brush with a few drops of oil. Using a tortilla press, put an 8-inch square of plastic on the bottom of the tortilla press. Place 1 of the dough balls on the center and top with another piece of plastic. Lower the handle and press lightly to form a patty about 3 inches in diameter and 1/4 inch thick. Pick up the sope with one hand and remove the top piece of plastic. Flip the dough onto the other hand. Remove the second piece of plastic and place the patty on the hot skillet. Cook about 1 minute. Turn and cook until light brown on the bottom. (The interior will still be soft.) 2. Remove sope from the heat, and while still hot, pinch up the pale top edge to make a small rim all around. Work fast--the sopes are hot! Put the sope on a plate, cover with plastic and repeat with the remaining sopes. Once you get the hang of it, you can press and bake the sopes quickly. Put the sopes in a sealed plastic bag and store refrigerated up to 1 day ahead. Before assembling, the sopes will be fried and filled. To complete and serve, see the recipes for Masa Shells with Chicken and Potatoes or Ground Beef Sopes (see Appetizers and Snacks). From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.