Sopes
Thick, hand-formed corn cakes with a crispy exterior and soft interior, topped with savory fillings and condiments. Fried until golden, then finished with protein, beans, cheese, and fresh garnishes.
Ingredients
Method
In a bowl, combine cornmeal, salt, and baking powder. Gradually add warm water, stirring until a soft, slightly sticky dough forms.
Let dough rest for 5 minutes. Divide into 8 equal portions and form each into a ball.
Working with one ball at a time, flatten it into a disk about 3 inches wide and 0.5 inch thick. Using your thumb or the tip of a spoon, create a shallow well or rim around the edge, pinching the dough slightly upward to create a shallow bowl shape.
Heat oil in a large skillet over medium-high heat. Working in batches, fry sopes for 2–3 minutes per side until golden and crispy. Transfer to paper towels to drain.
While sopes are still warm, spread a thin layer of refried beans on the surface of each. Top with cooked protein, crumbled cheese, lettuce, diced tomato, and red onion.
Drizzle with salsa and sour cream, and sprinkle with fresh cilantro. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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