Thick corn masa cups with pinched edges, topped with beans, meat, lettuce, and cheese. Mexican street food.
Ingredients
Scale
Measurement units
- masa harina
- warm water
- salt
- lard or oil for frying
- refried beans
- carnitas or shredded chicken
- iceberg lettuce, shredded
- Mexican crema
- queso fresco, crumbled
- salsa verde or roja
Ingredients
Scale
Measurement units
- masa harina
- warm water
- salt
- lard or oil for frying
- refried beans
- carnitas or shredded chicken
- iceberg lettuce, shredded
- Mexican crema
- queso fresco, crumbled
- salsa verde or roja
Instructions
Make the masa
Make the masa
Form the sopes
Form the sopes
Pinch the edges
Pinch the edges
In hot oil
In hot oil
Add the toppings
Add the toppings
Tomorrow's Meal
Crispy Sope Chilaquiles
Leftover sopes broken into chunks, fried until crispy, then tossed with warm salsa, crema, and cheese for a deconstructed breakfast scramble
You'll need to pick up:
Salsa (red or green, warm)Crema or sour creamQueso fresco or cotija cheeseFresh cilantroOil for frying
Quick overview:
- 1.Break cold sopes into 1-2 inch irregular chunks
- 2.Heat 1/4 inch oil in large skillet over medium-high heat until shimmering
- 3.Fry sope chunks in batches 2-3 minutes per side until edges are crispy and golden
- 4.Transfer to paper towels to drain
- 5.In same skillet, warm 1 cup salsa over medium heat
- 6.Add fried sope chunks back to skillet, toss gently to coat
- 7.Top with crema drizzle, crumbled cheese, and fresh cilantro
- 8.Serve immediately while still crispy
Before you cook
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