Oven baked sopes
Here is a picture of my heroic attempt!
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 filling (recipe follows) or Pico de Gallo, they make beautiful appetizers, or you can serve a trio of stuffed sopes as an entrée.
Makes 24 sopes
- 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.
Per sope (unfilled): Calories: 86, Protein: 3g, Total fat: 4g, Saturated fat: 1g, Carbs: 11g, Cholesterol: 13mg, Sodium: 159mg, Fiber: 1g, Sugars: <1g
This ultraversatile filling works just as well in tacos, enchiladas, and quesadillas as it does as a filling for Oven-Baked Sopes.
Makes 2 cups
- 3 Tbs. vegetable oil
- 1 small onion, chopped (1 cup)
- 6 cloves garlic, peeled and thinly sliced
- 2 medium zucchini, cut into 1/2-inch cubes (2 cups)
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup cooked black beans
- 1/4 cup coarsely chopped cilantro
- 2 Tbs. lime juice
- Chili powder, for sprinkling
- 1/2 cup crumbled queso fresco or feta cheese, optional
DirectionsHeat oil in skillet over medium-high heat. Add onion and garlic, and sauté 7 minutes. Add zucchini and corn, and sauté 7 minutes more. Stir in beans, and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.
Per 2-Tbs. serving: Calories: 81, Protein: 2g, Total fat: 5g, Saturated fat: <1g, Carbs: 8g, Cholesterol: mg, Sodium: 34mg, Fiber: 2g, Sugars: 1g
I tried this recipe from Vegetarian times. It was simple, the ingredients were easy to find, it looked as pretty as the picture in the magazine and best of all my kids liked it!
Not too bad huh? Of course not!! Its fantastic!