What are sopes (pronounced so-pez)? Sopes are traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. It is an antojito (translation: “little cravings”), which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. Think ‘Mexican pizza bites'. They are small discs of fried corn dough, topped with meat or beans (pronounced so-pez), are easy to make but less common than tacos or enchiladas. They are super easy and very, very tasty!
4 pcs masa sope*
4 tbsp black bean purée**
1 tbsp cotija cheese
2 tbsp salsa jalapa***
1 tbsp crema
Fresh cilantro, chives or green onion to finish (optional!)
Reheat your masa sope with a little bit of oil in a pan or comal. Place the refried black bean purée on top. Then add the salsa jalapa followed by the cotija cheese, crema fresca thin sliced of avocado and fresh herbs if you are using them. Enjoy!
1.5 cup corn flour masa
1 cup water
1 pinch of salt
In a medium bowl combine the corn flour and salt. Once combined begin adding small amounts of water while mixing with your hands. The quantity of water is relative to the consistency of the dough. Your dough should have the consistency of playdough (when it doesn't stick to your hands or crumble).
Once your dough is ready, begin to form spheres about the size of a golf ball. Use two fingers to press the dough ball to flatten it slightly.
Once the dough balls are formed, place it in your tortilla press between two plastic sheets. Press the dough until it is 4 millimetres thick.
Once the dough is pressed, transfer it to a comal or cast iron pan (no oil) over medium heat and cook them for about 2 minutes on each side. Remove the masa and press the edges all around the edge to create a little basket. Set aside, allowing masa sopes to cool down before use.
**BLACK BEAN SAUCE
1/3 cup dried black beans
2 cups water
2 tbsp white onion, diced
2 tbsp of pork fat (canola oil works too)
1 clove of garlic, finely chopped
As pre-preparation, soak the dried black beans in warm water for an hour.
Drain the water and put aside beans. In a medium-sized pot, bring salted water to a boil. Once boiling, add the black beans and turn down the heat to medium. Allow the beans to simmer for about 60 minutes.
Once black beans are done cooking, drain them and reserve the water. Transfer the beans to a blender, and blend until smooth, add reserved water as needed to achieve desired consistency.
Heat the pork fat or canola oil on high. Once heated cook the onion and garlic on high for 3 minutes. After 3 minutes, add the black bean purée and cook for 6 minutes, stirring constantly. Remove from the heat and allow it to cool down.
1 clove garlic
½ white onion
Salt, to taste (about 1 tsp)
1 tbsp cilantro
Start by cutting the jalapeño, onion and tomatoes into quarters. Heat a medium-sized pan on high with no oil. Once hot place all of the vegetables into the pan and cook until they become charred (brown/black on each side). Once charred, transfer the vegetables to a pestle and mortar to smash (a blender will work too). Add a teaspoon of salt and it is ready to serve!