finger food is very trendy , but here we also talk about snacks or bocadillos . Perfect for eating on the go or serving as a snack, you'll love sopes
It's worth clarifying that, while sopes are consumed in various places around the world, they are an integral part of Mexico . They reflect the importance of corn in Mexican culture and nutrition, as well as the ability to combine fresh ingredients and bold flavors.
Why all that? Because the base is made of nixtamalized corn dough . Yes, the same kind used in so many Mexican dishes.
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About sopes
Mexican sopes , a delicious and characteristic culinary preparation, stand out for their uniqueness, diversity, and roots in Mexican culinary culture.
What are these snacks called sopes?
Mexican sopes are a delicious and traditional snack that is part of the country's rich gastronomy. These small dishes, also known as "sopecitos" or "Yucatecan sopes," originate from various regions of Mexico and have become a popular choice at parties, events, and as street snacks.
More than just bites, they represent a rich culinary heritage that has evolved over the years, adapting to changing needs and tastes while retaining its fundamental essence.
What's wrong with sopes?
At the heart of a sope is its iconic corn masa base, known as “ sope de maíz .” This masa is made from nixtamalized corn, the same corn used in tamale dough .
The dough is formed into rounded discs with slightly raised edges, creating a rim that helps contain the ingredients placed on top. The construction of a sope is a skillful combination of layers that result in a unique flavor and texture experience.
Often, the first component is a layer of refried beans, which adds a rich depth of flavor and a creamy texture. This layer of beans serves as a base for a variety of proteins, ranging from roast beef and shredded chicken to chorizo and vegetarian options like mushrooms or whole beans.
Fresh ingredients: an essential part of a sope
Shredded lettuce, finely chopped onion, and crumbled fresh cheese are common ingredients in the sope recipe , adding crunch and freshness to the mix.
Cream, with its smoothness and milky flavor, adds another dimension to the taste experience of the dish. But it's in the sauces that you can find a variety of flavors and spiciness levels.
From the traditional and flavorful red sauce to the vibrant and fresh green sauce, salsas complement the whole and add that spicy touch so characteristic of Mexican cuisine.
Where to find sopes?
These snacks are an integral part of Mexican street food culture. Fast food stands and markets are common places to find freshly prepared sopes.
The authenticity of its preparation and the combination of fresh ingredients and authentic flavors attract locals and visitors alike. This presence on the streets and in markets is an essential part of the experience.
Sopes also found their place in celebrations and events. Their compact size and the ability to customize them with different fillings and ingredients make them a popular choice for parties and social gatherings.
Their striking appearance and combination of colors and textures also make them an attractive dish to present at events and festivities.
Their name and relationship with culture
The term " Mexican sopes " encompasses a variety of regional and local interpretations of this dish. In different parts of Mexico, they may be called differently: "peltas," "picadas," or "huaraches," reflecting the variations in the size and shape of the dough.
This adaptability to regional preferences is a testament to how deeply rooted this snack has become in Mexico's culinary culture. Beyond their culinary appeal, sopes have a deeper meaning.
Mexico has an intrinsic connection to corn, a crop that has been the foundation of its diet and culture for centuries. The ability to combine corn tortillas with simple, local ingredients is a hallmark of Mexican cuisine and is prominent in sopes , tortilla soup , Mexican steak , and fajitas , among others.
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Sopes recipe
Yields : 8 units
Preparation time : 50 minutes
Ingredients
For the corn dough bases:
- 2 cups of corn dough (nixtamalized)
- 1/2 teaspoon of salt
- Water
- Vegetable oil
To assemble the sopes:
- 1 cup of refried beans
- 1 cup shredded meat (can be roast beef, chicken, chorizo, etc.)
- 1 cup of chopped lettuce
- 1/2 cup finely chopped onion
- 1/2 cup crumbled fresh cheese
- 1/2 cup of cream
- Sauces to taste (red sauce, green sauce, etc.)
Steps to make sopes from scratch
- In a large bowl, mix the corn masa, salt, and a little water until you have a soft, manageable dough. Divide into balls the size of a large walnut.
- Cover a flat surface with plastic wrap. Place a ball of dough on it and flatten it into a 10 cm diameter, 1 cm thick disc.
- Heat a nonstick skillet over high heat and add a little oil. Place the dough disc in the pan and cook for 1-2 minutes on each side. Repeat with the remaining balls.
- Remove from the pan and drain on a paper towel to remove excess oil. Then, spread a layer of refried beans on each base.
- Add a portion of shredded beef, chopped lettuce, finely chopped onion, and crumbled cottage cheese.
- Add a spoonful of sour cream and salsa to taste. Serve the corn sopes immediately.
