Sopes

Made from corn masa, these little bean-and-cheese-filled boats are the perfect finger foods. They're great for cocktail parties served with margaritas, ice cold Mexican beer, or Mexican sodas.

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  • Makes: 24 sopes
  • Prep: 1 hr
  • Chill: 1 hr
  • Cook: 1 min per batch

Sopes

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Directions

  1. For dough, in a medium bowl combine masa harina, all-purpose flour, and salt. Stir in the water and egg. Add melted shortening; mix well. Gently knead dough until it is moist but holds its shape. Cover and chill for 1 hour.
  2. Divide the dough into 24 portions. Roll one portion of the dough into a ball (keep remaining dough portions covered to prevent them from drying out). On a well-floured surface pat ball into a 3-inch round. Form a shell by pinching up the edge of the round to make a ridge. Repeat with remaining dough portions.
  3. Pour about 1/2 inch vegetable oil into a saucepan or deep skillet. Heat over medium heat to 365 degrees F. Fry shells, one or two at a time, for 30 to 60 seconds or until crisp, turning once. Using a slotted spoon, remove shells from hot oil. Drain shells upside down on paper towels.
  4. Fill shells with Black Bean Filling. If desired, top sopes with assorted toppings.

From the Test Kitchen

Make-Ahead Directions:

Prepare sopes and fry as directed. Place cooled sopes in a single layer in an airtight container. Cover and freeze for up to 1 month. Arrange frozen sopes in a single layer on a baking sheet. Bake for 8 to 10 minutes or until heated through. Fill as directed.

Black Bean Filling

Directions

  1. Spoon black beans into a medium saucepan. Cook over low heat until heated through. Mash beans slightly with a potato masher or fork. Stir in salsa and fresh cilantro.
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Nutrition Facts (Sopes)

  • Per serving:
  • 113 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 11 mg chol. ,
  • 114 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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