Ingredients:
Sope Shells
2C Corn Masa Flour-Maseca (in the flour section of your grocery store)
1/4t of salt
1 1/4C warm water
2t of canola oil
Mix the ingredients in a bowl to form a soft dough. If dough feels dry add more water 1T at a time. Divide the dough into 8 equal balls. We made 12-14 small dough balls to make them mini appetizers. *Cover the dough with a damp towel or paper towel because the masa will dry quick.
Preheat griddle (we will be using a comal) set on high heat. Using your fingers, flatten the dough ball to form a 3” diameter circle. It will be about 3/8” thick. The size of a small round taco tortilla. Make sure you don't overwork your dough and make the sopes to thin.
Place sope on the griddle and cook sope for about a minute on the griddle, then turn and cook the other side. Carefully remove from the heat, and set aside. Repeat process for remaining masa balls.
When all balls have been flattened and cooked, pinch the edges of the sope to create a raised rim about 1/4” high. Sopes will be hot, so be careful.
In a separate frying pan. Heat some oil to 300 degrees F. Fry sopes until lightly golden, and place on a paper towel to drain. You may also bake them, simply place them on a baking sheet and spray with cooking spray, bake at 350 degrees until golden brown.
I like sopes de frijoles, so i typically add beans, Monterey jack cheese, tomatoes, onions, lettuce and jalapenos. But you can fill the sopes with just about anything you like. Chicken, carne asada, or potatoes with chorizo.
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