Sopes
These Sopes, or cornmeal cakes, make wonderful appetizers. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans with tomatoes and olives.
Prep: 20 min | Cook: 20 min | Yield: 16 servings
Ingredients
Sopes
- 1 cup yellow corn meal
- 1 cup masa harina flour (Mexican corn masa mix)
- 1/4 cup shortening or lard
- 1 cup warm water
- 1 (4 ounce) can diced green chiles
- 1 tablespoon vegetable oil, divided
- 1 (16 ounce) can refried beans, warmed
- 1 cup (4 ounces) shredded Cheddar, Monterey Jack or crumbled cotija cheese
Topping Suggestions
- Taco sauce
- Sliced pickled jalapeños
- Sour cream
- Chopped green onions
Instructions
- Place corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into a 3 inch patty; place on wax paper.
- Heat 1 teaspoon oil in large skillet over medium-high 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.
- Top with beans, cheese, taco sauce, jalapeño slices, sour cream and green onions.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com
