Sopes are small, round, tartlette-like cakes made with masa harina, the flour used to prepare tortillas. Instead of frying the sopes on a griddle, we’ve baked them for entertaining ease. Topped with Zucchini-Corn Fillingor Pico de Gallo, they make beautiful appetizers, or you can serve a trio of stuffed sopes as an entrée.
- sope (unfilled)Servings
- 1/4 cup Parmesan cheese, optional
- 3 cups masa harina
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 large egg, lightly beaten
- 3 Tbs. vegetable oil or olive oil
- 1 cup grated Monterey Jack cheese
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.
3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.
4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp. grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.
- Serving Size: Makes 24 sopes
- Calories: 86
- Carbohydrate Content: 11 g
- Cholesterol Content: 13 mg
- Fat Content: 4 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 1 g
- Sodium Content: 159 mg