Easy Mexican Sopes

Easy Mexican Sopes

2
AliciaGuitar 1

"This Mexican appetizer is a hit at any party. You can substitute warm broth for the warm water if desired. Serve with a variety of toppings such as beans, cheese, and meat."
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Ingredients

25 m servings 169 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
  2. Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
  3. Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

Footnotes

  • Cook's Notes:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Reviews

2

You will wonder how something so easy to make can taste so good. Prior to frying I cooked each sope on a griddle for 1 minute on each side. Working on the side that was heated first and pinched ...

Perfect amount of crispness on the sopes! The critical direction is to heat them on the griddle BEFORE frying...so much better than my other attempts to make this treat of a dinner. Thanks!