Sopes
Indulge in one of the most delicious dishes in the Mexican street food scene for lunch with these homemade Sopes!
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Servings: 6
Salsa Roja:
– 2 roma tomatoes
– 1/2 white onion, coarsely chopped
– 2 cloves garlic
– 1 tbsp fresh parsley
– 1 tsp kosher salt
– 1/4 tsp ancho chili powder
Refried Beans:
– 1/4 cup neutral oil
– 1/2 cup chopped white onion
– 4 cloves garlic, finely chopped
– 1 (15 oz) can pinto beans, drained
– 1 1/2 tsps kosher salt
– 1/2 tsp ground cumin
Sopes & Assembly:
– 2 cups masa harina
– 1 cup & 2 tbsps warm water
– 1/2 tsp kosher salt
– 1/3 cup vegetable oil
– 1 cup cooked shredded chicken
– 1/2 cup shredded iceberg lettuce
– 1/4 cup chopped white onion
– 1/4 cup crumbled cotija
– 1/4 cup Mexican crema or sour cream
– 1/4 cup thinly sliced radishes
Directions
For the Salsa Roja:
Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatoes on prepared sheet.
Roast tomatoes until softened and blistered, about 30 minutes. Let cool 5 minutes.
In a blender, pulse tomatoes, onion, garlic, parsley, salt, and chili powder until smooth. Transfer to a medium bowl; set aside until ready to use.
For the Refried Beans:
In a medium skillet over medium-high heat, heat oil. Cook onion and garlic, stirring occasionally, until onion is lightly golden and translucent, about 5 minutes.
Stir in beans, salt, and cumin. Cook, stirring occasionally, until warmed through, about 5 minutes. Using the back of a fork, roughly mash beans; set aside until ready to use.
Sopes & Assembly:
In a large bowl, combine masa, water, and salt. Using your hands, shape dough into a ball.
Divide dough into 6 (2.5-oz.) pieces. Using a tortilla press or a flat plate, pie dish, or skillet, flatten dough into 1/2”-thick rounds 3 1/2” to 4” in diameter.
In a medium cast-iron skillet or comal over medium-high heat, cook 2 rounds at a time, turning once, until barely golden and still pliable, 1 to 2 minutes per side; a light skin will form and begin to look like a tortilla. Transfer to a cutting board and let cool slightly. Using your pointer fingers and thumbs, form a 1/4”- to 1/2”-high border around sope. Repeat with remaining dough.
In same skillet or comal over medium heat, heat oil until an instant-read thermometer registers 325°. Cook 3 sopes at a time, turning once, until lightly golden brown, 1 to 2 minutes per side.
Build sopes with chicken, lettuce, onion, cotija, crema, radishes, beans, and salsa.
