| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups instant corn flour (masa harina)
- 4 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups warm water
- Canola oil, for frying
- Chorizo and Potato Filling, recipe follows
- 4 baking potatoes, like russets, peeled and diced
- 1 pound Spanish chorizo, diced small
- 2 garlic cloves, minced
- 1 Spanish onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 poblano pepper
- 1 cup chicken stock
- 1/2 cup chopped cilantro
- 1 scallion, chopped
Instructions
- Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
- Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.
- Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.
- Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.
- Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1189 |
| Total Fat | 89 g |
| Saturated Fat | 16 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 68 mg |
| Sodium | 1232 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1189 |
| Total Fat | 89 g |
| Saturated Fat | 16 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 68 mg |
| Sodium | 1232 mg |
Reviews
Thanks for this recipe!! I love sopes and this is a good recipe for the sopes and for a good and easy filling!! Love, love, love all recipes by Aaron Sanchez!!!
I have been looking for a recipe I couldnt remember the name!
Good basic sope recipe; maybe “Spaniards” don’t use corn masa in their recipes, but the rest of Latin American does, you snob!!
We Mexicans sure do love our Corn flour and these sopes were great. My husband loves them!!!
please check the accuracy of your recipes since this isn’t a “Spanish” dish. Spaniards don’t use corn flour in their foods.