Sopp Recipes

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.

SOPPRESSATA AND CHEESE IN PUFF PASTRY

Steps:

• Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan.
• Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash.
• Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes.
• When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

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.

S.O.P.P.

Steps:

• Heat oil in a large skillet over medium heat. Place the potatoes in the skillet, cover and simmer, turning occasionally, until potatoes are almost tender and a little browned, about 10 minutes.
• Stir in the sausage, onion and peppers. Cover and cook for about 5 more minutes, or until onion and peppers are to desired tenderness.

EASIEST CHICKEN TACO SOUP

Steps:

• Boil chicken for 20 minutes in a pot of water.
• Start chopping onion and mincinng garlic.
• Put olive oil, taco seasoning, onions, and garlic in a large pot and saute on medium heat.
• Shred the boiled chicken and add to the pot with the onion mixture.
• Once the onions are soft and turning transparent, add everything else and let simmer for 1 to 1.5 hours.
• Serve over chips and cheese.