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Sopes
Sopes are a common Mexican street food, often eaten as snacks. Each cup is typically topped with refried beans, meat, and cheese—but they're endlessly customizable. Experiment with toppings to see what variation of this sopes recipe is your favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 2 cups masa harina
- 1 teaspoon salt
- 1-1/3 cups warm water
- 1-1/2 cups shredded cooked chicken
- 1 cup salsa, divided
- 1/4 cup shortening
- 1 cup refried beans, warmed
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
Directions
- 1. In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 12 portions; shape into balls and cover with a kitchen towel.
- 2. Working between 2 sheets of plastic wrap, press 4 balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat until bottoms are lightly set, 1-2 minutes. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edges of circles to form a 1/2-in. rim. Return to the griddle; cook until bottoms are lightly browned, about 2 minutes. Remove to wire racks. Repeat with remaining dough.
- 3. 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 over medium-high heat. Cook sopes until crisp and lightly browned, about 2 minutes on each side. Remove to paper towels to drain.
- 4. To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.
Nutrition Facts
1 sope: 179 calories, 7g fat (2g saturated fat), 19mg cholesterol, 380mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 9g protein.
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