This post is also available in: Español
This recipe is for homemade sopes, a classic Mexican dish that can be served as breakfast, lunch or dinner.
Cinco de Mayo is almost here, but let me tell you first, that Mexicans do not celebrate it at all. But I find it so cool that it’s celebrated; it’s like having a special day to share margarita recipes and Mexican food.
This post was inspired by A Couple of Cooks‘ adoption story. Their story is amazing, and it is very close to my heart.
Their baby has some Mexican roots. I am Mexican and the idea of them wanting to nourish those routes really touched me. For me, home has always been where my family is and where my food is. I am a Mexican living in the USA, and I love both countries equally. But I do have to confess that every time I prepare Mexican food, my heart lights up a bit.
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I love that my kids come back from school and know that the smell of tortilla or chiles on the stove is the smell of Mexico.
I’m pretty sure that that lucky baby will also know the smell of his food and his home, always.
So here is the recipe for the
and I hope you like them. If you do, please share the recipe and the blog.
- 2 cups masa harina
- 2 tablespoons neutral tasting oil
- 1 teaspoon salt
- 1 cup water
- 11/2 cup refried beans
- 2-3 cups sliced lettuce , romaine
- Mexican sauce
- sliced red onion
- Cream , Mexican crema (I use vegan)
Mix the masa harina with the salt and oil; little by little add the water. If you need more, just add it in subtle quantities. The idea is to achieve the consistency of a soft dough.
Heat a pan or skillet on high heat. To cook the sopes, the skillet or pan has to be very hot.
While heating the pan or skillet, form a ball with the masa harina dough and put it between two pieces of plastic. With a plate that has a flat bottom, apply pressure until you have a flat and even disk.
Put each masa disk on pan until it looks dry on top. Turn it over and leave it until cooked. As soon as you pull it out, pinch the edge.
Repeat with all of the dough until done. When the sopes are ready, add a tablespoon or two of the refried beans, then some lettuce, Mexican salsa, and a dollop of cream.
You can also add red onion or pickled onion and some sliced chiles.