Sopes_Horizontal
  • Prep Time: 45 min
  • Cook Time: 45 min
  • Total Time: 1 hour, 30 min
  • Makes: 16 servings

Sopes Three Ways

Ingredients

  • Tortilla Base
  • 1 1⁄2 cup Masa harina
  • 1 cup plus 2 tablespoons Warm water
  • 4 cups U.S.-grown soybean oil (for cooking sopes)
  • Refried Bean (Vegetarian) Topping
  • 1 tablespoon U.S.-grown soybean oil
  • 1 can(14 oz.) Pinto beans (drained)
  • 1/2 teaspoon Ground Cumin
  • 1 tablespoon Fresh lime juice
  • Salt and pepper to taste
  • 1 cup Green cabbage (shredded)
  • 2 small Tomatoes (seeded and chopped)
  • 1 Avocado (peeled, pitted and diced)
  • 1⁄4 cup Queso fresco (crumbled)
  • Chicken Topping
  • 1 tablespoon U.S.-grown soybean oil
  • 1 pound Cooked chicken breast (shredded)
  • 1 teaspoon Dry oregano
  • Salt and pepper to taste
  • 1 cup prepared Guacamole
  • 1 cup Salsa verde
  • 3 tablespoons Mexican crema
  • 1⁄4 cup Queso fresco (crumbled)
  • Shrimp Topping
  • 1 tablespoon U.S.-grown soybean oil
  • 1 pound Medium shrimp (peeled, deveined)
  • 1 tablespoon U.S.-sourced honey
  • 1 teaspoon Minced canned chipotle chili in adobo sauce (plus 1/2 teaspoon adobo sauce)
  • Salt and pepper to taste
  • 1 cup prepared Guacamole
  • 1 Pico de gallo
  • 1⁄4 cup Queso fresco (Crumbled)
  • Chopped cilantro

Instructions for Sopes Three Ways

Tortilla Base:
Combine masa harina and water in a medium bowl and knead to combine. Add additional water 1 tablespoon at a time until mixture comes together. Divide masa into 2-inch balls and press with a plastic-lined tortilla press or rolling pin into 1/2-inch thick disks. Transfer to a parchment-lined baking sheet.

Brush a griddle or comal with soybean oil and cook sope shells on one side, about 1 minute. Turn and repeat. Transfer to toweling and cover with a kitchen towel. Allow to cool for about 30 seconds. With your fingers, pinch the edges to form a “boat.”

Topping variations:

Refried Bean (Vegetarian) Topping:
Combine the oil, beans and their liquid, cumin and lime in a small saucepan over medium heat. Cook until warmed through, mashing the beans with a potato masher. Season with salt and pepper. Spread the beans on the sopes and top with the remaining ingredients.

Chicken/Shrimp Topping:
Heat the oil in a medium saucepan over medium heat. Either add the chicken and oregano, stirring frequently until chicken has crisped and browned; or add the shrimp, honey and chipotle pepper, stirring frequently until shrimp are just cooked through, about 2 minutes. Season with salt and pepper. Spread the guacamole on the sopes and top with the remaining ingredients.

Nutrition Per Serving:

Calories 90
Fat 3g
Sat Fat .5g
Trans Fat 0g
Cholesterol 0mg
Sodium 120mg
Carbohydrate 14g
Fiber 3g
Protein 3g

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