The Call of the Siren ~ Part 2 Making Sopes

June 10, 2013 | 7 Comments

sopes, beatrice valenzuela

One of my most favorite Mexican dishes is sopes. I love the way the sopes are a bit chewy in texture and how they cradle the various toppings. On our visit with Beatrice Valenzuela we made sopes with beans, pickled onion and fresh salsa. She served it with most refreshing summer drink of  hibiscus tea with rose water.

We spent some time learning how to mold the sopes into little vessels. This does take some technique I discovered after Beatrice had to redo the sope I made! Her garnishes were so delicious made with sliced radishes, pickled onion (just in some vinegar and lemon), and fresh made salsa. I was so delighted with the afternoon and the yellow canary almost came home with me!

Look below for the recipes. Photos by Mel Blanchard.

sopes. bean sopes

sopes, vegetarian sopes, beatrice valenzuela

Sopes, vegetarian mexican food. Beatrice Valenzuela

sopes, beatrice valenzela

sopes, handmade sopes, vegetarian mexican food

salsa, homemade salsa, beatrice valenzela

radish, radishes, sopas

sopes

vegetarian sopes

beatrice valenzuela

bean sopes

sopes, mexican food, vegetarian mexican food, beatrice valenzuela
Recipe for Sopes: makes about 12 sopes
Combine 2 cups of masa Flour (we used Maseca), 1/4 teaspoon salt and 1 1/3 cups of warm water. Mix Throughly for about 2 minutes to form soft dough with your hands. If dough feels dry, add more water (one tablespoon at a time).
Directions for Sopes:
For a small ball and form a patty with yours hands about 2 inches in diameter. Preheat ungreased griddle, skillet or comal on medium-high heat.
Cook the sopes about 50 seconds on each side. When they are are cooked pinch a rim with your fingers around the edge and a bit in the middle. This will help keep the condiments from spilling over.
Fry the sopes about 1 minute per side and strain extra oil. 
Top soles with refried beans, your choice of vegetables, shredded lettuce or arugula, queso fresco, pickled onion and homemade salsa. Garnish with fresh cilantro.

Recipe for hibiscus and rose water ice tea.
Soak 1 cup of dried hibiscus flowers over night in 1 liter of water.
Add sweetener of your choice (sugar, honey or agave). Add 1 more liter of water and strain the flowers out.
Add 2oz of rose water. Serve chilled or with ice.

 

7 comments

  1. Mel says:

    OMG Yum!

  2. Amanda says:

    This does look very nice! i hope to give it a try one day.

  3. kris says:

    Is it true, do you happen to know, if corn products are not labeled organic, they are then gmo?

    • Shiva Rose says:

      Very good question Kris. I’m afraid most flours are GMO unless they state that they are organic. Bob’s Red Mill carries an organic masa which I was going to try. I can let you know when I experiment with it. Thank you!

  4. What fun to spend time in the kitchen with Beatrice! The Sopes look delicious, definitely going to have to give this recipe a try.

  5. dina says:

    Shiva, j’adore ton blog et les sopes ont l’air delicieuses~

  6. Maiz says:

    Lovely recipe- though I would urge anyone (especially in Los Angeles where we are blessed with mexican cooking resources) to seek out masa made out of nixtamal, the ancient way of making tortillas (from which sopes, tlayudas, tlacoyos, huaraches and other beloved corn-based foods came). This link is a good summary of why Maseca is a product worth avoiding: http://www.globalpressinstitute.org/americas/mexico/children-maseca

    (p.s the place next door to Guisados in East LA is one place in LA that sells great masa, if you have not had their amazing tacos)

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