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Homemade Sopes

shantihhh's picture
Sopes are finger foods in Mexico - “antojitos,” the foods you crave. These are the snacks and street foods, as well as the special-occasion treats, that Mexicans love best–the stuff that comforts the soul and sets the heart racing. Sopes, little masa shells, are baked on a griddle and finished with all kinds of flavorful toppings. Sopes are specially made thick tortillas with raised edges sort of look like an English Muffin. They are about 3 inches in diameter and are available at specialty Latin American Markets or easy to make your own using just masa and water. A Gordita is much the same but usually a thinner and larger tortilla. Gorditas These little cakes are traditionally formed by hand and have a about a 4" inset area that is about 1/4" high. You just fry these on a lightly oiled griddle. I use some olive oil spray. They are healthy as masa is just coarse corn meal flour. Try them they are wonderful!
Ingredients
  Boneless skinless chicken breast/Turkey breast 1 Cup (16 tbs), cut into bite size pieces
  Mole 1⁄2 Cup (8 tbs)
  Water 1 Teaspoon
  Sopes packet 1
  Canned refried beans/Homemade refried beans 1 Cup (16 tbs) (black or pinto)
  Roasted garlic spray 1
  Green onion 1 , sliced
  Cilantro leaves 1 Tablespoon, torn off stem
  Crema fresca 1⁄2 Cup (8 tbs) (Mexican table cream)
  Cotija 1⁄2 Cup (8 tbs) (fresh Mexican cheese)
  Avocado 1⁄2 , diced
  Ripe tomato 1 , cut into 1/3” dice
  Slivered romaine lettuce 1 1⁄2 Cup (24 tbs)
  Salsa 1 Cup (16 tbs) (bottled or home made)
  Olive oil spray 1
Directions

Place sliced turkey in microwave proof dish with mole and water. Make sure each piece of turkey is coated. Heat in microwave until just warm..
Brush the sopes with oil (I used olive oil). Place in pre-heated toaster oven on broil or under broiler to heat thoroughly.
Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.

However, I make them and just serve. I layer the refried beans, then the turkey and mole, etc. ending with the crema fresca and some cilantro on top of the lettuce, salsa, avocado, and cojita cheese.

This is a layered dish, do not mix all the ingredients. Usual serving -- 2 sopes per person. The sopes are to be eaten out of hand, but I pile so much on each one we use a fork and knife.

My notes: This was a quick easy to make sty lunch. If you wanted to make your own refried beans, sopes, mole, and salsa you could of course make the sopes totally from scratch. Sometimes, it is just ice to be able to whip up a quick lunch. These would also make a great dinner!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Feel: 
Crispy
Method: 
Fried
Ingredient: 
Poultry
Interest: 
Kids, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes
Servings: 
2
Story
The first time I ate sopes I went crazy for the taste! Soon we were making our own sopes at home. They are very easy and you can use epazote, Cotija, Crema Fresca, avocado, tomatoes, lettuce , chicken breast, chorizo, carnitas, whatever for toppings.

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2 Comments

HotChef's picture
I LOOOOOOVE these they are so hot
gina Ramirez's picture
I LOVE THIS...... RECIPE