Easy Mexican Sopes
Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
30 mins
Servings:
12
Yield:
12 sopes
Jump to Nutrition Facts
Ingredients
- 3 cups masa harina
- 1 tablespoon salt
- 2 cups warm water, or as needed
- 1 quart oil for frying
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Great Value Iodized Salt, 26 oz
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Directions
- Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
DOTDASH MEREDITH FOOD STUDIOS - Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
DOTDASH MEREDITH FOOD STUDIOS - Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
- Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
- Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.
DOTDASH MEREDITH FOOD STUDIOS
Tips
You can use warm broth instead of warm water if desired.
Editor’s Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
