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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.
Units: US | Metric
Serving Size: 1 (174 g)
Servings Per Recipe: 8