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A sope is a popular street snack that you’ll find almost everywhere in Mexico! The foundation of a sope is a homemade corn flour shell that we like to think of as a little cup; thicker than a tortilla, the sope shell has the added benefit of a rim around the edge to keep in all of the toppings. Here, we explain how to easily make the sope shells with GOYA® Masarica - corn flour. Then, we layer the sopes with some of our favorite Mexican ingredients, like traditional refried beans, spicy Salsita, shredded cheese, avocado and lettuce. ¡Que Rico!
Ingredients
3 cups
GOYA® Masarica
GOYA® Corn Oil, for frying
1 can
GOYA® Refried Pinto Beans - Traditional or GOYA® Reduced Sodium Refried Pinto Beans, heated
½ cup
GOYA® Queso Fresco, crumbled
2
avocados, chopped
2 cups
shredded lettuce
2
tomatoes, chopped
GOYA® Salsita, optional
Directions
Step 1
In large bowl, mix Masarica with 2 cups warm water until combined. Knead dough until smooth (dough should be consistency of play dough. If dough is dry, add warm water in 1 tablespoon measures. If dough is sticky, add Masarica in 1 tablespoon measures, then knead until smooth). Divide dough into 12 equal parts and form into small balls. Place balls of dough on paper towel and cover.
Step 2
Pat each ball into round disc shape that measures about 3 inches in diameter. Use fingertips to gently form slight lip around edges of each disc. Transfer sope shells to large plate or baking sheet; cover with damp paper towels.
Step 3
In medium, heavy saucepan, heat about ¾” corn oil over medium-high heat until oil is hot but not smoking. Cook sope shells in batches, gently flipping once, until golden brown on both sides, about 3-4 minutes per batch; transfer to paper towel-lined plate to drain and cool slightly.
Step 4
Assemble sopes by filling with warm refried beans, shredded white cheese, avocado slices, shredded lettuce, and tomato slices. Serve immediately with GOYA® Salsita to add more flavor.
New from Goya
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