Organising a party and confused about what to serve the guests? Think no more! I have come up with a superb recipe for you – Sope. Top it with meat, cheese and beans to make a hearty meal. This dish is a showstopper.

If you intend to make your child creative and involve them in cooking, what could be a better choice than the Mexican sopes? It is so easy to make that kids who have just begun working in the kitchen can make it. If you successfully learn tapping by hand, you need not invest in a tortilla press. Several home cooks face challenges working with masa, and for them, this is a game-changer.

What is Sope?

Making an authentic Mexican-style sope is no rocket science, and here I am, guiding you in getting that authentic taste wherever you are. In Mexico, locals pronounce it as so-pez or so-pays.

You can make sope using masa harina or fresh nixtamal. However, it tastes exceptional when you use fresh masa. There are two methods you can use for making sopes – patting them with your hands or using a tortilla press. Both methods have their benefits, so which method you use depends on your preference. I used a tortilla press when I was new to making sopes. However, with practice, I have become a pro at making sopes, and now I pat them with my hands.

So, let’s begin with the traditional method. Initially, the locals tapped a fat tortilla or gordita by hand. They then cooked it at a medium to high temperature in a cast iron skillet, flattop, or griddle for around two minutes (one minute each side). Once cooked, remove the warm gordita and press around one side with your thumbs and fingers to build an edge. If you want to make authentic sope, I suggest you stick to this traditional method. No worries! You may consider tapping it with your hands tough, but it is easy.

Since the sopes are warm now, let them cool and set their shape. Till then, let’s prepare the hearty fillings. Once it’s all set, fry it in vegetable oil or lard till it turns crunchy.

Now, let’s explore the second method. Though not authentic, it tastes yummy. Mexican chefs use this method. In this method, chefs use raw masa to shape the sopes and fry them instantly. If you compare it shape-wise, it is better than the traditional one – The edge is taller and evenly shaped. However, since the frying is intense, sopes may break. 

Thus, from the discussion, one may consider the traditional method to be a better option.

Popular fillings:

• Carne con chile
• Chicharron en salsa verde
• Chile Colorado
• Shredded Duck Confit
• Vension birria or Vension barbacoa
• Vension carne guisada

Remember this when filling the sopes – add refried beans, then your preferred protein, salsa, and lastly, cheese (most preferably queso fresco). Though less popular, fish is also a tasty filling. However, whatever fillings you choose, remember to slice them into tiny bits. Why? It is for their small size. Being a sope lover, I discovered that one can finish a perfect sope within four bites. I believe if you measure a sope, it will not weigh more than 50 grams. You’ve seen a golf ball, haven’t you? Oh, yes! These sopes and golf balls are mostly identical in appearance.

Ingredients

For sopes:

• 1¾ cups hot water
• 2 cups masa harina

For fillings:

• Filling (See above the popular filling options and add one)
• Salsa
• Refried beans
• Cotija cheese or queso fresco

For frying:

• Vegetable oil

Directions to Make Sope

• Mix masa harina and hot water to form a dough. Do not add all the water at once. Add a little water at the beginning (say ½ cups). Gradually, add the remaining water as required. The water you should add depends on two factors: the climate and the age of the masa harina.

Pro Tip: Hey, don’t worry! Most probably, you are not kneading dough for the first time. The way you knead other doughs, knead this dough the same way. 

• If your sopes breaks, you can use it as a stew. It’s awesome!
• If you are using fresh masa instead of masa harina, skip the frying method and use the comal method.