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Masa Shells for Sopes |
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Serves: 16
Print this Recipe
(Sopes)
Category: Masa Dough Snacks
Makes about 16 snacks
Sopes are small corn tortillas, made a little thicker, with pinched-up edges to hold a topping. There are many versions of these masa shells, and some have different names, but they are almost all the same. This recipe provides the special technique used to form and bake sopes. There are endless possibilities for toppings and several kinds are in this book. Fresh masa from a tortilla factory or homemade tortilla dough using masa harina is the base for the sopes. Masa harina (corn flour for tortillas) is available in most supermarkets, and is not the same as cornmeal. You'll need a tortilla press to make these. Cast-iron and aluminum both work; look for them in Mexican groceries, in kitchen stores, or by mail (see INFORMATION AND SPECIAL TECHNIQUES: 07- Mail-Order Sources for Ingredients).
Basic Corn Tortilla Dough
1 teaspoon vegetable oil
Tortilla Press
Plastic wrap, cut into two 8-inch squares (heavy duty is best)
1. Prepare the tortilla dough. Then, form the dough into 16 equal balls and cover with plastic wrap to keep soft. Heat a large skillet over high heat and brush with a few drops of oil. Using a tortilla press, put an 8-inch square of plastic on the bottom of the tortilla press. Place 1 of the dough balls on the center and top with another piece of plastic. Lower the handle and press lightly to form a patty about 3 inches in diameter and 1/4 inch thick. Pick up the sope with one hand and remove the top piece of plastic. Flip the dough onto the other hand. Remove the second piece of plastic and place the patty on the hot skillet. Cook about 1 minute. Turn and cook until light brown on the bottom. (The interior will still be soft.)
2. Remove sope from the heat, and while still hot, pinch up the pale top edge to make a small rim all around. Work fast--the sopes are hot! Put the sope on a plate, cover with plastic and repeat with the remaining sopes. Once you get the hang of it, you can press and bake the sopes quickly. Put the sopes in a sealed plastic bag and store refrigerated up to 1 day ahead. Before assembling, the sopes will be fried and filled. To complete and serve, see the recipes for Masa Shells with Chicken and Potatoes or Ground Beef Sopes (see Appetizers and Snacks).
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Masa Shells for Sopes comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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