Sopes
Sopes have pre-Hispanic roots, with the thick masa base designed specifically to hold generous, hearty toppings without falling apart.
Thick masa cakes with pinched edges, griddled then topped with refried beans, salsa, cheese and meat — a hearty Mexican street food built for maximum toppings.
Ingredients
Method
Mix masa harina with warm water into a soft dough. Shape into thick discs.
Cook discs on a dry griddle until lightly set, then pinch up the edges to form a small rim while still warm.
Finish cooking on the griddle, then fry briefly in a little oil until crisp at the base.
Top with refried beans, meat, cheese and salsa.
Pinch the edges while the masa is still warm and pliable — once cool it cracks instead of forming a neat rim.
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