Mexican Sopes Recipe

Masa harina: A special type of corn flour treated with lime, essential for making authentic sopes.

Warm water: Helps to form the dough by hydrating the masa harina.

Salt: Enhances the flavor of the dough.

Vegetable oil: Used for frying the sopes to give them a crispy texture.

When mixing the masa harina with warm water, ensure that the water is not too hot, as this can affect the texture of the dough. Aim for a temperature that is comfortable to touch, similar to a warm bath. This helps the masa hydrate properly, resulting in a smoother and more pliable dough.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute, but the texture will be slightly different. You may need to adjust the water content to achieve the right dough consistency.

• masa harina - Substitute with all-purpose flour: This will change the flavor and texture significantly, but can be used in a pinch. Add a bit of cornmeal to mimic the corn flavor.

• warm water - Substitute with chicken broth: Using chicken broth can add a depth of flavor to the dough, making it richer and more savory.

• warm water - Substitute with vegetable broth: Vegetable broth can be used to add a subtle flavor to the dough, making it more flavorful without adding meat-based ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a different kind of saltiness along with an umami flavor, but use it sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content and flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil can be used for frying, though it has a lower smoke point and will add a distinct flavor to the sopes.

• vegetable oil - Substitute with canola oil: Canola oil is a good substitute for vegetable oil as it has a similar smoke point and neutral flavor, making it suitable for frying.

• Allow the sopes to cool completely at room temperature before storing. This prevents condensation and sogginess.
• Place the cooled sopes in an airtight container, separating each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and crispy.
• For longer storage, freeze the sopes. Lay them flat on a baking sheet lined with parchment paper and freeze until solid.
• Once frozen, transfer the sopes to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months.
• To reheat frozen sopes, thaw them in the refrigerator overnight. Reheat in a skillet over medium heat or in a preheated oven at 350°F (175°C) until crispy and warmed through.
• Avoid microwaving as it can make the sopes soggy.

• Preheat your oven to 350°F (175°C). Place the sopes on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the sopes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking to ensure they are heated evenly.

• If you prefer a crispy texture, reheat the sopes in a skillet. Heat a small amount of vegetable oil over medium heat and cook each sope for about 2-3 minutes on each side until they are crispy and heated through.

• For an air fryer option, preheat the air fryer to 350°F (175°C). Place the sopes in the basket in a single layer and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sopes on the rack or a baking sheet and heat for about 10 minutes, checking to ensure they are warmed through and crispy.

• Mixing bowl: Use this to combine the masa harina, warm water, and salt to form the dough.

• Skillet: Essential for cooking the sopes on medium heat until they are lightly browned.

• Measuring cups: Necessary for accurately measuring the masa harina, warm water, and vegetable oil.

• Spatula: Handy for flipping the sopes while they cook in the skillet.

• Tongs: Useful for handling the sopes while frying them in the vegetable oil.

• Plate: Place the cooked sopes on this before pinching the edges to form a border.

• Paper towels: Use these to drain excess oil from the fried sopes.

• Knife: Helpful for dividing the dough into 8 equal portions.

• Measuring spoon: Use this for measuring the salt.

Prepare the dough in advance: Mix the masa harina, warm water, and salt ahead of time and store in the fridge.

Use a tortilla press: Flatten the dough balls quickly and evenly with a tortilla press.

Preheat the skillet: Ensure the skillet is hot before cooking the sopes to speed up the process.

Fry in batches: Fry multiple sopes at once to save time.

Prep toppings ahead: Have all your favorite ingredients ready to go for quick assembly.