Wednesday, May 3, 2017
Mexican Sopes 1½ cup masa 1 cup warm water ½ tsp salt (optional) Cooking Oil Toppings: refried beans, shredded lettuce, cheese, salsa, etc. Stir the masa, salt and water together until a dough forms. With lightly floured hands, knead the dough for a few minutes. Divide the dough into golf ball sized portions and roll unto a ball shape. Press each ball lightly between your hands and then use your fingers to flatten into a disc. The dough should be between ¼ to ½ inch thick. Pinch the edges all around the outer edge of the disc to create a raised edge. Keep extra dough in the bowl covered with a wet paper towel to keep the dough from drying out. Heat about ½ to an inch of oil in a skillet over medium heat. (You will know it's ready when a drop of water sizzles in the pan). Place masa discs into the hot oil and cook until lightly browned, turning once. The edges should be nice and crispy and the center soft. Remove from oil and place on a paper towel lined plate. Add toppings and serve immediately.