Sopes

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Prep time

15m

Total time

40m

Yields

12

Servings

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La Cocina Goya

sope is a popular street snack that you’ll find almost everywhere in Mexico! The foundation of a sope is a homemade corn flour shell that we like to think of as a little cup; thicker than a tortilla, the sope shell has the added benefit of a rim around the edge to keep in all of the toppings. Here, we explain how to easily make the sope shells with GOYA® Masarica - corn flour. Then, we layer the sopes with some of our favorite Mexican ingredients, like traditional refried beans, spicy Salsita, shredded cheese, avocado and lettuce. ¡Que Rico!

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  • Ingredients
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Ingredients

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GOYA® Corn Oil, for frying

4 oz.

white cheese, shredded

2

avocados, chopped

2 cups

shredded lettuce

2

 tomatoes, chopped

GOYA® Salsita, optional

Directions

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Step 1

In large bowl, mix Masarica with 2 cups warm water until combined. Knead dough until smooth (dough should be consistency of play dough. If dough is dry, add warm water in 1 tablespoon measures. If dough is sticky, add Masarica in 1 tablespoon measures, then knead until smooth). Divide dough into 12 equal parts and form into small balls. Place balls of dough on paper towel and cover.

Step 2

Pat each ball into round disc shape that measures about 3 inches in diameter. Use fingertips to gently form slight lip around edges of each disc. Transfer sope shells to large plate or baking sheet; cover with damp paper towels.

Step 3

In medium, heavy saucepan, heat about ¾” corn oil over medium-high heat until oil is hot but not smoking. Cook sope shells in batches, gently flipping once, until golden brown on both sides, about 3-4 minutes per batch; transfer to paper towel-lined plate to drain and cool slightly.

Step 4

Assemble sopes by filling with warm refried beans, shredded white cheese, avocado slices, shredded lettuce and tomato slices. Serve immediately with.

Recipe Tags

Appetizers & Snacks Mexico Under 60

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