Crispy Sopes with Masienda
Sopes are the perfect party food. These masa-based antojitos (aka "little whims" or appetizers) are the best of both worlds. A fry in Sizzle followed by a generous Drizzle topping for that 1-2 punch makes for a deliciously crispy base but still molten center. Keep it simple with salsa and queso fresco, or let your guests go crazy with the toppings!
Active Time: 15 minutes
Full Time: 25 minutes
Mix the masa: Slowly add the warm water to the dry masa flour in your bowl, stirring to incorporate evenly by hand. Knead until the water is evenly incorporated and no dry, powdery spots remain. It should be moist to the touch but not tacky. If it's too wet, add a bit more masa. If it's too dry, add a bit more water.
Shape the sopes: Roll masa into about 8 ping pong sized balls, and then flatten into discs about 1/4 to 1/2 thick. You can flatten with a tortilla press or by pressing a masa ball onto a hard surface like your kitchen counter with your palm or the bottom of a glass. We recommend using a sheet of plastic or parchment paper between the surface and the masa to prevent any sticking.
Parcook the sopes: Preheat a nonstick pan or well-seasoned Made-In Carbon Steel Comal to medium-high. Lower the pan to medium heat. Cook one side of the sope for 1-2 minutes. Flip over and cook the second side for another 1-2 minutes. While hot, carefully remove the sopes and pinch the edges to create a short ridge around the circumference to retain toppings.
Fill the sopes: While they're still cooking, top each sope with salsa, crumbled queso fresco, and a few drops of Drizzle. Provecho!