Sopes

Let's Cook

1. Step 1.

   Combine in a medium bowl: 2 cups (210g) masa harina; ¾ teaspoon salt

2. Step 2.

   Add: 1 ¼ cups (295g) lukewarm (80° to 90°F) water

3. Step 3.

   Stir until the dough comes together. It should be smooth and pliable; not crumbly or sticky. It may need an extra splash of water or a sprinkle of masa to reach the right consistency. Divide the dough into 8 pieces. Place each piece between 2 layers of sturdy plastic or wax paper (a plastic grocery bag also works well) and flatten with a tortilla press or a heavy skillet into a ¼-inch-thick round. Heat a large, heavy, dry skillet over medium heat until hot. Add the sopes in batches and cook about 1 minute or until the bottom looks dry, then flip and cook 1 minute more. Flip one final time and let cook about 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm.

4. Step 4.

   When the sopes are cool enough to handle but still warm, pinch them all the way around the edge to create a rim. The sopes will look like little round boats. Add to the hot skillet: ¼ cup (50g) vegetable oil

5. Step 5.

   When the oil shimmers, return the sopes to the pan in batches. Cook, turning once, just until golden on both sides, about 1 minute per side. Drain on a plate lined with paper towels. Serve with toppings. For ideas, see Fillings for Tacos and Burritos.