Mexican Food 101: Sopes For The Soul

Jan 18, 2016
Mexican-Food-101-Sopes-for-the-Soul

In the dynamic and colorful arsenal of Mexican food, what are sopes? A traditional Mexican dish which looks like a very thick tortilla with toppings. It’s similar to a pizza but much smaller, about the size of your fist. A circle of fried masa with pinched sides is topped with sauce and a variety of vegetables and meats and crumbled cheese. Another variation similar to tostadas substitutes the tomato sauce for red or green salsa, and is topped with lettuce, onions and cheese. This Mexican food recipe, which combines chicken and chorizo with corn and zucchini, is definitely a crowd pleaser; and it’s also one of the Mexican recipes that kids love, too!

Photo & recipe courtesy Vivemejor

Preparation time: 30 min
Cook time: 55 min
Total time: 85
Servings: 16

Ingredients

  • Cups masa harina
  • 1 1/3 
    Cups warm water
  • Knorr® Cilantro MiniCube , crumbled
  • box (10 oz.) frozen whole kernel corn, thawed and drained
  • Tbsp. olive oil
  • zucchini, chopped
  • Oz. chorizo sausage, finely chopped
  • Oz. shredded cooked chicken (about 2 cups)
  • jar (1 lb. 8 oz.) pasta sauce
  • Tbsp. chopped fresh cilantro
  • Oz. crumbled queso fresco cheese 

Instructions

  1. Combine masa harina, water and Knorr® Cilantro MiniCube & set aside.

  2. In 12-inch nonstick skillet, cook corn until golden brown, about 8 minutes. Remove and set aside.

  3. In the same skillet heat the olive oil and cook zucchini until tender, about 4 minutes. Stir in the chorizo and cook until browned. Stir in the corn and chicken & cook another 2 minutes.

  4. Stir in the sauce and bring to a boil. Reduce heat and simmer 5 minutes or until sauce thickens.

  5. Stir in the cilantro & keep warm.

  6. Roll the masa mixture into 16 balls & cover with plastic wrap.

  7. Shape balls into 3½ inch discs, a few at a time.

  8. In another skillet heat a small amount of oil & cook discs in batches over medium heat for 1 minute on each side. Remove from the skillet & cool slightly.

  9. With your fingers pinch up the edge of sope to make a rim. Return them to the skillet and cook another 2 minutes, or until the dough is firm and cooked through & keep warm. Repeat with the remaining dough.

  10. To serve top the sopes with the sauce mixture & top with queso fresco. If desired garnish with additional cilantro.

    Note: The filling can also be used as a pizza topping, in burritos, or as a dip served with tortilla scoops.

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