The dough for sopes is the fundamental base of one of the most emblematic snacks in Mexican cuisine. With a simple and traditional preparation, this recipe will allow you to create sopes with a crispy texture and a delicious flavor. Ideal for pairing with your favorite stews, the dough is made with corn flour, warm water, baking powder, and salt, guaranteeing a perfect result. Whether you serve them as a snack or as a main dish, this dough will open up a world of culinary possibilities. Discover how to make it and impress your diners with this exquisite dish!
Prep
15 min
Cook
15 min
Servings
8
To start the recipe for corn masa for sopes, in a large bowl mix all the dry ingredients, that is, the flour, baking powder, and half a teaspoon of salt. Mix with a fork or a whisk.
Once you have all the dry ingredients mixed, gradually add the warm water, mix, and start kneading. The dough should be sufficiently hydrated; the ideal texture will be when, when pressed, the edges do not break; if they break, add a little more water.
Once the dough is ready, start forming the sopes. To do this, use a tortilla press or make them by hand. In any case, first form a small ball with the dough, roll it a bit, place it in the press, and press gently so that the sope doesn’t turn out too thick. If you are doing it manually, you will need to roll out the dough with a rolling pin.
Heat a griddle and cook the sopes for 2 minutes on each side or until they begin to brown with the heat. When they are ready and still warm, pinch the edges to form a sort of small pan.
Now you can put your preferred filling on them, but if you want an even crunchier texture, heat oil or lard in a skillet and fry them for a few seconds, then remove the excess oil with paper towels.
It couldn't be easier! With this recipe for Mexican sopes masa, you can make about 25 medium sopes.
