Edit ModuleShow Tags

FreshTartSteph Recipe: Sopes


Published:

It's a little bit ridiculous that I haven't posted about sopes before—a chewy, boat-shaped twist on corn tortillas—given that I make and devour them several times a week. In fact, I'm a maniacal cornmeal cake fan in general. Chef Thomas Boemer had an insane version on Corner Table's menu a couple of weeks ago, with a bit of lard kneaded in, fried in butter, and topped with pork confit. Oh my word it was so good that I ordered another one to go to have for breakfast the next day.

You can do some pretty serious sope damage at Midtown Global Market as well. Los Ocampo's version is a fabulously hot mess, loaded with tender chicken, melted cheese, lettuce, radishes, and sour cream. Add one of their fantastic salsas, alongside a large stack of napkins, and dig it like a day off.

The version I eat most often is the one I make at home. Nothing more than masa harina, a pinch of salt, and water kneaded together before being shaped and fried, they're the perfect delivery vehicle for pretty much whatever you have on hand: guacamole, eggs any style, salad, cheese, beans, chorizo, tomatoes, pickled things, fried potatoes, and on and deliciously on...
 

Sopes

Makes about 5 4-inch sopes

Note: Make smaller sopes to serve as an appetizer, larger to serve as a meal.

1 c. masa harina
1/2 tsp. salt
6-7 Tbsp. of water
peanut oil for frying

In a medium bowl, stir together masa harina and salt. Add 5 tablespoons of water to begin, adding just enough more for dough to stick together when pinched. Knead dough for a few minutes until pliable and smooth.

Heat a large, heavy skillet over medium heat. Divide the dough into 5 balls (or more if serving as appetizers). Press each ball of dough into a 1/4-inch thick tortilla (I do this on my granite counter; you could also use a plate, wax paper, or parchment paper), then pinch the edges up all the way around to make a boat shape. Bake each sope in the hot skillet for 3-4 minutes to set the bottoms, transferring the sopes to a wire rack as you go.

When all of the sopes have been baked, increase heat to medium-high and add 1/2-inch of peanut oil to the pan. When the oil is hot, fry the sopes until lightly browned on both sides. Return fried sopes to the wire rack to drain. Serve hot with desired filling.

Edit ModuleShow Tags

Related Articles

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville

Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo Recipe

Warm up inside and out with a steaming bowl of easy-to-make homemade soup
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Rosemary Parmigiano-Reggiano Popcorn Recipe

Jazz up a healthy popcorn snack with Italian flair and celebrate National Popcorn Day

Farm To Table Worth Visiting In St. Michael

What happens when a hotel chef leaves downtown and opens a restaurant in a small exurb near Albertville

Roasted Red Bell Pepper and Black Bean Soup with Avocado and Chorizo Recipe

Warm up inside and out with a steaming bowl of easy-to-make homemade soup

2017 Food Trends in the Twin Cities

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge revisit last year’s predictions and make new ones

Data Dig: Increase in Twin Cities Restaurants

How many restaurants were there in 2001 compared to today? Jason digs into the data.
Edit ModuleShow Tags
Edit ModuleShow Tags