Pots & Pans Kitchen & Dining Home 4 Heavy Duty Cast Iron Tortilla Sopes
Mexican sopes are the perfect vehicle for all your favorite taco toppings, from chicken tinga to rajas con crema.. Using a tortilla press or flat object such as a clear pie dish, press each ball between two pieces of plastic wrap or parchment paper to approximately 1/4 inch thick discs (about 3 inches in diameter).
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Sopes
Stir the masa, salt and water together until a dough forms. With lightly floured hands, knead the dough for a few minutes. Form the dough into a large ball. Cover with a damp kitchen towel and let rest for 20 minutes. Divide the dough into golf ball sized portions and roll each one into a ball shape.
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Preheat a comal or griddle or cast iron skillet over medium heat. You want it less than 500°F, and about 350°F is best. Form the masa into balls of about 45 grams, or the size of a golf ball. Pat them into fat tortillas, gorditas, between your palms. You want them about 1/4 inch thick or a little fatter.
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Take piece of the dough with water on your hands and make small circular patties using your palms. Then pinch the edges to make a bowl shape. Heat oil to 350 degrees F. Use a food thermometer for checking the oil. Place the sope dough bowl side down into the oil and fry for about 2 minutes or until light golden color.
Tortilla Press
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Heat a griddle or a comal over medium-high heat. As you are shaping each piece, place them on the hot griddle and cook for about 1 minute on each side or until dark spots appear. Step 4. Make the border. Place the sope just removed from the pan between a clean cloth napkin or paper towel.
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In a heavy skillet, heat an inch of oil over medium heat to 365°F, or until the surface of the oil is shimmering. Fry 4 sopes at a time until they are golden on each side. Line a baking sheet with paper towels and let them drain upside down. 6. Add Toppings and Enjoy!
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Add enough oil (or extra lard) to coat the bottom of the pan 1/4 inch deep. As the oil is heating, use a tortilla press or rolling pin to flatten the balls into disks, approximately 1/3-1/2 inch thick. Once the oil is hot, place 5-7 Sopes in the skillet. Cook for 2-3 minutes, until golden brown.
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Heat the oil in a heavy skillet. Form a small ball from the dough, the size of a large golf ball. Open the tortilla press and place a large piece of plastic wrap. Or, use a cut up large gallon-size Ziploc plastic bag. Place the ball into the center of the tortilla press and in between the two pieces of plastic wrap.
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Use the lined tortilla press (or the bottom of a plate) to flatten each ball to ¼"- ½" thick and about 4" - 4 ½" in diameter. 3. Cook on Comal. Gently peel off the plastic and place each of the thick tortillas on the comal. Cook on one side for 30 seconds, then flip and cook for another 30 seconds. 4.
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Combine the masa harina with salt and water until the dough is smooth and comes together. Working in batches of 3 to 4 sopes, divide the dough into 1-1/2 inch balls. Using a tortilla press lined with plastic, flatten each ball of dough into a 4-inch circle. Heat the sopes on the griddle or comal for 1-1/2 to 2 minutes per side.
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Alternatively, flatten sopes using a tortilla press. Cook the sopes. Preheat a comal or well-seasoned cast-iron skillet to medium heat (350 degrees), about 2-3 minutes. If you don't have a well-seasoned cast iron skillet, use a nonstick skillet. Once hot, carefully add 4 sopes in a single layer. Cook just until the bottoms feel dry and light.
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Form the Sopes. Heat the griddle or cast iron skillet over medium-high heat. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover it with the other piece of plastic.
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To bake: Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes. To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown.
