Sopes are a small thick round tortilla. The edge is pinched up to form a small lip to hold in the refried beans, they are then topped with any number of ingredients, the variations are endless. This recipe is for a potato and chorizo topping. They are simple yet amazingly delicious!
Sopes con papa y chorizo Ingredients (serves 4)
- 2 cups Harina de maiz (Masa Lista, tortilla corn flour. You can buy this from international food importers or specialty shops)
- enough water to make a dough
- pinch of salt
- refried beans
- 1 large Chorizo sausage
- 2 large potatoes
- 1 small lettuce (we usually use cos or iceberg)
- sour cream
- feta (in mexico you would use queso fresco or queso panela)
- spicy salsa
For the sopes
Place the harina de maiz in a bowl with salt, add the water slowly using your hands to mix it together, add enough water to make a dough. The dough should be moist, soft and pliable and shouldn’t stick to your hands. You can always add a little more water or a little more flour if you go to far either way. It will be a little like a bread dough, though not as tough.
Divide the dough into 14 parts and roll into balls. Heat a nonstick fry pan (choose a big pan so you can do 3 or 4 at a time). One at a time, place each ball in between to sheets of plastic (supermarket vegetable bags work), press each ball out either with your hands, or a tortilla press (Jefte used to use an old cast iron pan to press them) to a thickish tortilla, 10-12cms in diameter. Place on the ungreased frypan over medium heat for about 1 minute each side, or until the masa is firm and slightly speckled with brown. Take it off the heat and let it sit for a moment (so you don’t burn your fingers) before pinching the top just around the edges to form a rim. Set aside, and continue with the 13 other balls.
Once all your sopes are cooked start adding the fillings. Place the sope upside down on the frypan with a little oil to reheat and finish cooking it, about 1 minute. Flip it over and cook for another minute or so, while it’s cooking spread hot refried beans in the centre. Spoon some of the chorizo and potato filling on top and serve with lettuce, crumbled feta, sour cream and salsa.
Chorizo y Papa
Cut the potato into bite size pieces, boil and drain. Chop chorizo into small pieces (in México the chorizo falls apart like mince when it’s cooked, so this is what you’re aiming for), fry the chorizo until cooked, add the cooked potato and toss together and fry for another couple of minutes. Listo!
Sopes are always served with refried beans but the rest of the toppings are up to your imagination. Some other tasty suggestions;
- Mozzarella and fried mushrooms
- Tinga (Shredded chicken or beef with tomato sauce)