Made This Recipe? Add Your Photo
Got this recipe from Vegetarian Times. it says sopes are small round tartlette-like cakes made with masa harina the flour used to prepare tortillas. Instead of frying the sopes on a griddle, we've baked them for entertaining ease. Topped with zucchini-corn Filling or Pico de Gallo, they make beautiful appetizers or you can serve a trio of stuffed sopes as an entree. Zucchini corn filling is a ultraversatile filling works just as well in tacos, enchiladas and quesadillas as it does as a filling for sopes. The filling seemed to need the chili powder and I added some bell pepper. very simple flavor, and would be easy to spice up.
- 3 cups masa harina
- 1⁄4 cup parmesan cheese (optional)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 3 tablespoons vegetable oil or 3 tablespoons olive oil
- 1 cup grated monterey jack cheese
- 3 tablespoons vegetable oil
- 1 small onion, chopped (1 cup)
- 6 garlic cloves, peeled and thinly sliced
- 2 medium zucchini, cut into 1/2 inch cubes (2 cups)
- 1⁄2 cup corn kernel
- 1⁄2 cup cooked black beans
- 1⁄4 cup coarsely chopped cilantro
- 2 tablespoons lime juice
- chili powder, for sprinking
- 1⁄2 cup crumbled queso fresco (optional) or 1⁄2 cup feta cheese (optional)
- 1. preheat oven 350 line 2 baking sheets with parchment paper.
- 2. whisk together masa harina parmesan cheese if using, baking powder and salt in bowl. stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil into dough.
- 3. Roll 1/4 cup dough into ball. Press into 3 inch disk on prepared baking sheet pinching together any cracked edges. Press indentation in center of disk using a small drinking class then shape 1/2 inch edge around indentation with your fingers. repeat with remaining dough.
- 4. Bake 10 minutes or until sopes begin to look dry. Sprinkle each indentation with 2 tsp grated monterey Jack cheese. return to oven and bake 5 minutes more, or until cheese has melted. Top with Zucchini-corn filling or Pico de Gallo.
- Zucchini-corn Filling.
- Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.
- Add zucchini and corn and saute 7 minutes more.
- Stir in beans and cook 2 minutes.
- Stir in cilantro and lime juice.
- Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.
The sopes are great. I am not doing stars because I only made that part, without the filling. I actually made this with an Italian-type sausage/greens thing to go on top (which usually gets made with polenta). I think I will add a tiny bit more salt next time, but we really really liked them and they were very easy to make. Mine took a bit longer than the listed time to crisp up in the oven, and at the end I turned on the broiler to brown the edges a bit. I added cheese (shredded parm in my case) before the topping rather than during baking. It is especially nice that they are baked because that is just so much easier to manage and time than when you have to fry/cook things in batches and keep warm. One day I may try with this filling, but I think next time I will add a bit of spice to the mix (cumin and garlic) and just top with cheddar.