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Mexican Sopes

Rated as 3.67 out of 5 Stars

"These are commonly served as a light snack or dinner throughout Mexico. They can be filled with your favorite toppings such as: beans, cheese, shredded pork, lettuce, tomatoes, sour cream, etc. They are also delicious with just a dollop of butter on them."
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1 h 30 m servings 108
Original recipe yields 15 servings (15 sopes)


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  1. Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture; add melted shortening and mix well to form dough.
  2. Gently knead dough until moist but retains shape; transfer to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
  3. Divide chilled dough into 15 portions. Roll 1 portion of dough into a ball, while keeping remaining dough covered to prevent it from drying. On a lightly floured work surface, pat ball into a 3-inch round. Pinch along the edges of the round to make a ridge. Repeat with remaining dough portions.
  4. Pour enough oil into a skillet to be about 1/2-inch deep; heat to 365 degrees F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes per side. Remove sopes from oil using a slotted spoon to a plate lined with paper towel. Add more oil as needed and reheat between batches.


  • Cook's Notes:
  • They can be frozen after being fried. Let sopes cool, then place them in a single layer in an airtight container. Cover and freeze for up to 1 month.
  • To reheat, place sopes on baking sheet and bake for 8 to 10 minutes until heated through.

Nutrition Facts

Per Serving: 108 calories; 7.1 9.9 1.6 12 83 Full nutrition

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I don't think this dish is sopes. Sopes are made from corn masa and you fry them. My family did not like this recipe.

We love this recipe! The trick is to keep them thin and light. We topped ours with Carnitas.