Ingredients25 m servings 169 cals
- Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
- Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
- Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.
- Cook's Notes:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 169 calories; 8.4 g fat; 21.7 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 584 mg sodium. Full nutrition
ReviewsRead all reviews 10
You will wonder how something so easy to make can taste so good. Prior to frying I cooked each sope on a griddle for 1 minute on each side. Working on the side that was heated first and pinched ...
Perfect amount of crispness on the sopes! The critical direction is to heat them on the griddle BEFORE frying...so much better than my other attempts to make this treat of a dinner. Thanks!
Wonderful little bowls of delight! I needed about a 1/3 of a cup more water and used less salt than written. I followed the other reviewers suggestions and cooked the dough on the griddle a minu...
I think I should have deep fried them a little longer they seemed a little to soft. Also I turned the edges up before frying, but they were very good and I will make them again.
Love Love Love!!!!! delicious first time I tried making these. Did take others idea of heating on griddle first and cutting down the salt, great easy recipe. TH ANKS FOR SUBMITTING!!!!!
Easy, accurate measurements and instructions. I added half lime squeeze to match the flavor of top end corn tortillas.