Prep Time: 20 minutes Cook Time: 15 minutes
Serves: 4-6
Sopes are a popular street snack in Mexico. The base is a fried corn flower shell which is filled with any number of fillings, but here is the recipe for an easy, tasty vegetarian sope. Combined with a zesty Mexican slaw and you’ve got yourself a satisfying, light meal! This recipe was featured in our April 2023 Kitchen Intuition Cooking Workshop. Feel free to watch the video at the bottom of the page and cook alongside us!
Sopes (pinched tortillas)
- 2 cups masa harina
- 1 teaspoon kosher salt
- 1 cup water
- 2 tablespoons vegetable oil
Sopes (filling)
- 1 can refried beans
- shredded romaine
- quick pickled onions (or sliced red onions)
- ½ cup mayo or veganaise
- juice of 1 lime
- hot sauce (optional)
Directions:
- Mix the flour with the salt and gradually stir in the oil and nearly all of the water. Mix it together with your hands until a soft dough forms, with the consistency similar to playdough. Continue adding little bits of water until the correct consistency is achieved.
- Divide the dough into 10 pieces and roll them into balls, then cover them with a kitchen towel.
- Cut a gallon-sized plastic bag into 2 large squares. Get out a pie plate with a flat bottom (or rolling pin if you don’t have a pie plate)
- Heat a pan or skillet over high heat.While heating the skillet, place one of the dough balls between the two squares of plastic. Using a large pie plate with a flat bottom (or rolling pin) apply pressure until you have a flat and even disk.
- Place the masa disk onto the griddle, and cook until it looks dry on the top, about 1 minute. Then flip it over and cook for another 20 to 30 seconds until fully cooked. Place the cooked sope on a baking sheet and wait about 30 seconds until it has cooled, then pinch the edges up with your fingers to form the borders. Continue for all sopes. (This process works well with a helper!)
- To serve, spread with a thin layer of refried beans, then top with lettuce, pickled onions, hot sauce, and a mayo drizzle.
Mexican Coleslaw
Ingredients:
- 8 cups shredded cabbage (1/2 large head green cabbage)
- 1 cup shredded carrot (1 large or 2 medium carrots)
- 1/4 red onion
- ½ cup finely chopped cilantro
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Fresh ground pepper
Directions:
- Thinly slice the cabbage. Shred the carrot. Thinly slice the red onion. Finely chop the cilantro.
- In a medium bowl, mix all ingredients together. Taste and add additional salt or pepper if needed. Serve immediately.
- (Make ahead: slice the veggies in advance and store refrigerated. Mix together with the vinegar, olive oil, cumin seed, ground cumin, salt and pepper directly before serving. Store leftovers refrigerated; if you find the flavor needs refreshing, add a splash of vinegar, drizzle of olive oil and pinch of kosher salt to taste.)