Wednesday, November 9, 2016

Hearty Sopes-Tailgaiting Appetizer

These hearty Pork Sopes are absolutely perfect for your next tailgating party. This appetizer strikes the perfect combination of fresh flavor and heat that is sure to score big with all of your guests!
These do take a little planning but let me assure you they are well worth the effort!

If you've never had sopes before, then you're in for a real treat! They are essentially small crisp savory tarts with a soft interior, traditionally served with re-fried beans, shredded beef, queso fresco, lettuce, tomatoes and salsa. They're absolutely delicious and the best part is the filling possibilities are endless! 
The reason these are perfect for Game Day, is because you can do all the prep-work beforehand, allowing you more time to enjoy your guests when they arrive! 
 Sopes shells are made with the same ingredients used to make tortillas, the notable difference being they are thicker, have a rimmed edge to hold the fillings and are fried.
PRO TIP: The key to this recipe is to make sure the sopes are cooked all the way. You do this by first placing the thick flattened disks of dough on a flat cast-iron pan {comal} and toast the sopes on both sides. Then, you can create the edges by pinching the sides and finish them off by frying them.
These are admittedly best served warm, so it's best to keep them covered in a tortilla-warmer or in your oven to keep them nice & warm until they're ready to be devoured.

Recipe type: Appetizer
  • 2 cups masa harina (Maseca Corn Flour Masa)
  • ¼ teaspoon salt
  • 1 ¼ cups warm water
  • 4 cups cooked pinto beans,drained & fried
  • 1 cup queso fresco, crumbled
  • Avocado slices (optional)
  • 1 cup cilantro sprigs
  • 1 cup lettuce
  • 2 cups sliced tomatoes
  • 1 cup sliced onion

  • For the Pork Filling:
  • Pork Butt
  • 2 bay leaves
  • 1/2 onion
  • 1 garlic clove
  • pinch of salt
  1. For the Pork Filling: Simply add the pork to a slow cooker along with plenty of water, bay leaves, salt, onion, garlic. Cook on high for six hours.
  2. For the Sopes: Combine two cups of masa harina, salt, and water. Stir until mixture is smooth and slightly sticky. Add 1 tablespoon of water at a time, if needed. Dough should be soft like & not dry.
  3. Divide masa mixture into 10 portions. Cover with a damp cloth to keep the dough soft and moist.
  4. Grab one of your masa balls and use your hands to form it into a patty.
  5. Preheat an ungreased griddle /comal on medium-high heat. Cook each sope on the comal for about 3 minutes on each side until dry. Repeat with the remaining sopes.
  6. To form the sopes you will need to work quickly while each sope is warm off the comal. Pinch up the edges to make a ridge all the way around {you may need to dig into the dough}.
  7. Set each one aside until you are ready to fill with your desired toppings.
  8. Arrange sopes on serving platter and layer with refried beans, shredded pork, queso fresco, lettuce, tomato, cilantro, and garnish with avocado slices (optional).