Sopes (Corn Masa Cups)
Sopes are a quintessential regional food from central and southern Mexico; they’re also a fun way to gather in the kitchen with friends and family. Pile on the toppings and serve them as a delicious snack!
Serves: 5Prep: 25 minutesCook: 8 minutesTotal: 33 minutesDifficulty: Easy
- 1 1/4 cups instant corn masa flour
- 1 teaspoon coarse salt dissolved in 1 cup cold water
- Kroger Brand Non-Stick Extra Virgin Olive Oil Cooking Spray
- 1 cup cooked roast pork, shredded
- 5 tomatillos, quartered
- 3/4 cup yellow onion, chopped, divided
- 1 clove garlic
- 1 1/2 tablespoons jalapeño, seeded and diced
- 1 cup cilantro leaves and stems, chopped, divided
- 1/2 cup cold water
- 1/2 teaspoon coarse salt
- 1 package (8 oz.) queso fresco, crumbled
- Optional topping of refried beans if desired
- Combine flour and salted water to make moist dough. The dough should not stick to hands, should hold its shape, and should not crack when molded. Divide dough into 5 equal parts and form into balls.
- Cut the sides of a gallon-sized plastic bag, leaving the bottom attached. One ball at a time, place dough in between the plastic and carefully flatten to form ¼”-thick and 4” diameter sopes.
- On griddle or skillet over medium heat, cook sopes 2½ minutes per side. While still warm, quickly pull dough from the center outward and pinch the sides to form a ¼” border. Spray sopes on both sides with a light coating of oil; continue cooking 1½ minutes per side.
- In blender or food processor, combine tomatillos, ½ cup onion, garlic, jalapeño, ¾ cup cilantro, water and salt; purée to medium consistency.
- To serve, top each sope with 1½ tablespoons salsa, 2 tablespoons pork, an even amount of onion, an even amount of cilantro and ½ teaspoon of queso fresco. Top with refried beans if desired.