How do you press the sopes dough?
You can press the sopes dough with your hands, with a heavy dish, or with a tortilla press (one of the handy Mexican cooking tools
we like to have at home). Regardless of the pressing method, place the dough between two sheets of plastic wrap to make it easier to transfer to the griddle. Then, gently press down to flatten the dough into a round, 3-1/2-in. disc. The resulting sope should be thicker than a tortilla, between 1/3- to 1/2-in. thick.
What else do you put on sopes?
Sopes can be topped with a variety of ingredients. You can use almost anything found in traditional Mexican recipes
, so there are endless variations. Most sopes are made with refried beans, although you can use other beans like black beans or pinto beans. It’s common to add shredded meat (such as chicken, beef or pork), but you can also keep sopes vegetarian-friendly. From there, add freshness to the dish by including toppings like lettuce, chopped tomatoes, cheese, salsa, pico de gallo
, sour cream or avocado slices.
Should sopes be soft or crispy?
The masa harina
used to make sopes gives them a soft, tender texture. Cooking them on the griddle creates a lightly crispy exterior, giving sopes a delightful textural contrast. If you like your sopes extra-crisp, feel free to cook them a few additional minutes. —Lindsay Mattison, Taste of Home Contributing Writer
1 sope: 179 calories, 7g fat (2g saturated fat), 19mg cholesterol, 380mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 9g protein.