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- 1
Make the masa dough
In a big bowl, whisk together the masa harina and salt. Pour in the warm water and stir until a dough comes together. Knead it with your hands for about 3 minutes until all the water is absorbed. Quick test: roll a little ball and press it with a finger. Cracks on the edges means it's too dry (splash in more water); sticks to your skin means it's too wet (add a little more masa). You want it firm and springy.
- 2
Roll into balls
Divide the dough into 12 even pieces and roll each into a ball. Keep them under a damp cloth or plastic wrap so they don't dry out while you work.
- 3
Press them out
Cut open a gallon zip-top bag so it's one flat sheet (parchment works too). Lay it in a tortilla press, set a dough ball in the middle, fold the plastic over, and press gently. You want them a touch thicker than a regular corn tortilla, not tortilla-thin.
- 4
Sear on the griddle
Heat a griddle or skillet over medium-high until hot. Cook each pressed disc 15 to 20 seconds per side, just until lightly seared. Don't cook them all the way through like a tortilla; they need to stay soft enough to shape.
- 5
Pinch the rim
Let each disc cool about 30 seconds, then, while it's still warm, pinch the edges all the way around with your thumb and index finger to build up a little rim. That's the boat that holds all your toppings. Cover and repeat with the rest.
- 6
Crisp them up
To fry: heat the vegetable oil in a large skillet over medium-high and fry the sopes 2 or 3 at a time, flipping often, about 2 minutes until light golden. Drain on paper towels. To bake instead: heat oven to 400F, arrange on baking sheets, spritz with cooking spray, and bake 5 minutes.
- 7
Load 'em up
Pile on the good stuff: refried beans, then carnitas, ground beef, or shredded chicken, plus shredded lettuce, crumbled queso fresco, and a big spoon of salsa. Eat immediately while they're crispy.
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Crispy Homemade Sopes
Created by: TacoEveryDay
Ingredients
- 2 cup masa harina
- 1 tsp salt
- 1 1/2 cup warm water
- 2 cup vegetable oil
Instructions
- Make the masa doughIn a big bowl, whisk together the masa harina and salt. Pour in the warm water and stir until a dough comes together. Knead it with your hands for about 3 minutes until all the water is absorbed. Quick test: roll a little ball and press it with a finger. Cracks on the edges means it's too dry (splash in more water); sticks to your skin means it's too wet (add a little more masa). You want it firm and springy.
- Roll into ballsDivide the dough into 12 even pieces and roll each into a ball. Keep them under a damp cloth or plastic wrap so they don't dry out while you work.
- Press them outCut open a gallon zip-top bag so it's one flat sheet (parchment works too). Lay it in a tortilla press, set a dough ball in the middle, fold the plastic over, and press gently. You want them a touch thicker than a regular corn tortilla, not tortilla-thin.
- Sear on the griddleHeat a griddle or skillet over medium-high until hot. Cook each pressed disc 15 to 20 seconds per side, just until lightly seared. Don't cook them all the way through like a tortilla; they need to stay soft enough to shape.
- Pinch the rimLet each disc cool about 30 seconds, then, while it's still warm, pinch the edges all the way around with your thumb and index finger to build up a little rim. That's the boat that holds all your toppings. Cover and repeat with the rest.
- Crisp them upTo fry: heat the vegetable oil in a large skillet over medium-high and fry the sopes 2 or 3 at a time, flipping often, about 2 minutes until light golden. Drain on paper towels. To bake instead: heat oven to 400F, arrange on baking sheets, spritz with cooking spray, and bake 5 minutes.
- Load 'em upPile on the good stuff: refried beans, then carnitas, ground beef, or shredded chicken, plus shredded lettuce, crumbled queso fresco, and a big spoon of salsa. Eat immediately while they're crispy.