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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.

Sopes
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    16
    appetizers
Other Suggestions

Ingredients

  • 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 can (4 oz.) diced green chiles
  • 1 tablespoon vegetable oil
  • 1 can (16 oz.) refried beans
  • 1 cup (4 oz.) shredded cheddar, Monterey Jack or crumbled cotija cheese
  • Topping Suggestions: taco sauce, sliced pickled jalapeños, sour cream and/or 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 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.