Masa Shells For Sopes Recipes

EASY MEXICAN SOPES

Steps:

• 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.
• Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
• 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.

SOPES

Steps:

• Mix Masa harina and warm water in a medium-size bowl and knead until you have a uniform texture. If the dough feels dry, add more water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. If you live in a place with lots of humidity, the dough won't need too much water. If that's not your case, make sure the dough has enough moisture to avoid any cracking on the sope's surfaces. Now, cover the dough with a wet kitchen towel; this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and the dough moist.
• Divide the dough into 10 pieces of the same size, cover with the kitchen towel.
• Heat the griddle to medium-high heat.
• To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches.
• Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hand.

SOPES

Steps:

• Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.
• Take a piece of the dough about the side of a cue ball, and roll into a firm ball. In a tortilla press or with a hard flat book or cutting board, line with 2 pieces of plastic. Place masa ball in the middle and apply pressure until ball pushes out to 4 to 5-inch diameter. (if edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist.)
• Heat a cast iron pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool.
• While still warm, remove the center of the dough, and form the edges up, making a hollow tart like shell.
• Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Hold warm for service.

SOPES

Steps:

• Preheat the oven to 200 degrees F and line a baking sheet with paper towels.
• Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two. You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.
• Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep the dough from drying out. One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick. Brush a little of the vegetable oil on a skillet or comal and heat it over medium-high heat until it's good and hot. Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds. Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet. Keep it warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to), and keep them in the oven until you're ready to serve them.
• Pour a couple of tablespoons of the oil into a skillet and add the chile, garlic and onions. Set the skillet over medium heat and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a good pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are a little browned and cooked through, about 10 minutes). Take the mixture off the heat and stir in the cilantro.
• Arrange your sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the huitlacoche or mushrooms, a drizzle of the crema fresca and a sprinkle of queso fresco. Serve the remaining salsa on the side.
• Preheat the boiler.
• Put the tomatoes on a baking sheet and broil until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool just until you can handle them, slip off the skins and cut out the tough cores. Transfer the tomatoes to a big bowl (don't you dare forget the tomato juice that has leaked out and reduced to awesomeness on the baking sheet), and then roughly chop them.
• While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles (in batches, if necessary), flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set them aside in a bowl.
• Put the olive oil, garlic and onions in a saucepan, set it over medium heat and cook, stirring occasionally, until the onions are soft, about 7 minutes. Add the toasted chiles, tomatoes and 2 cups water, bring to a simmer and cook for another 12 minutes, so the flavors come together. Let it cool a bit.
• Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth. Pour the mixture through a medium-mesh sieve into a bowl. Serve at room temperature or slightly chilled. Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.

SOPES

Steps:

• In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. , Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough., In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. , To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately.

MEXICAN SOPES RECIPE BY TASTY

Steps:

• In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
• Heat a large pan or griddle over medium-high heat.
• Pat the dough out into 6 flat circles.
• Fry the dough, turning frequently, until just lightly brown about 5 minutes.
• Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
• Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
• Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
• Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
• Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
• Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
• Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
• Transfer the meat to a cutting board and cut into small pieces. Set aside.
• Heat the corn oil in a deep, large pan over high heat.
• Dip the sopes in the chile sauce, turning to coat completely.
• Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
• To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
• Enjoy!

MASA SHELLS FOR SOPES

Steps:

• 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.

SOPES TAPATIOS

Steps:

• For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
• Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
• If needed adjust the consistency of the dough with a little water.
• Divide the dough into 12 equal balls.
• Place them on a plate and cover with plastic wrap.
• Heat a cast iron skillet over medium heat.
• Cut a square of heavy plastic and lay it out in front of you.
• Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
• With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
• Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
• It will still be soft and uncooked inside.
• Pat out and bake the remaining masa balls in the same way.
• With a thin sharp knife slice each tortilla in half.
• With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
• Cover with plastic and set aside.
• For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
• In a small skillet heat 1 T.
• oil over medium heat.
• Add the chorizo and cook, breaking up any pieces.
• When cooked drain off fat and cover with foil-place in oven to keep warm.
• Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
• Fry the shells 4 at a time until lightly browned.
• Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
• Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
• chorizo 1 T.
• tomatillo sauce 1 t.
• cheese a little lettuce 2 radish slices Serve.