The traditional sope is a recipe from Mexico. Through out Mexico (depending on the reign) sopes are prepared, using local ingredients and adding salsas and toppings, resulting in great regional variety.
The distinctive characteristic of the sope is the pinched sides. Though there are also flat sopes resembling a thick tortilla or a tostada. The most common variation of the sope involves simply adding meat, the most common being chicken and is known as the “sope de pollo”. In the northern regions of Mexico, sopes are often prepared without vegetables, and substituting meat for black beans.
Here is our version of the Traditional Mexican Sope and what you will need:
For the base you will need
1 cup all-purpose unbleached flour
2 cup masa (corn) flour (you can find this in the Latin section of your market or a local Latin Market)
1 cup warm water
Place flour and masa in large bowl, and mix together. Make a well in center of flour mix and gradually add water, kneading until smooth.
Form dough into 16 small balls.
With a Mexican tortilla press, place one ball of dough at a time between two pieces of waxed paper and press into 3-inch round patty. If you don’t have a press, use a pie pin roller, placing one ball of dough at a time between two pieces of waxed paper, rolling pie pin over ball into a 3-inch round patty.
Next, add oil to a large skillet over medium-high and heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.
Allow sopes to cool for 2 to 3 minutes. Next place fingers of both hands on patty, with fingers on the patty and the thumbs on the edge. With a circular motion, pinch the edges of the patty up ¼ inch.
Now for the toppings:
1 (16-ounce) can black beans, warmed
1/8 cup avocado oil
8 oz. mild salsa
2 cups shredded green lettuce or dark greens
2 medium tomatoes, diced
1 medium avocado, peeled and sliced
1 cup sour cream
1 cup crumbled Mexican Cotija cheese
Place black beans in a heated medium skillet. Heat beans thoroughly. Place heated beans into a large bowl and while hot smash beans with a potato smasher or equivalent.
Prepare the other toppings according to ingredient, amount and preparation above. The image shows a bowl of radishes. I just love to eat radishes with my Mexican meals. when I lived in Mexico, I always bought hand tacos at local taco stands. While you were waiting you could munch on prepared vegetables they had sitting out, and radishes was one of them.
Now, top each sope with black beans.
Add the other toppings in this order: lettuce, sour cream, tomatoes, salsa, Cotija, avocado slice, and more salsa if desired. ! Buen Provecho! That’s Spanish for Enjoy!
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