Sopes

If you have approximately 50 minutes to spend in the kitchen, Sopes might be an amazing gluten free recipe to try. This recipe serves 16 and costs 27 cents per serving. One serving contains 120 calories, 5g of protein, and 5g of fat. Plenty of people made this recipe, and 107 would say it hit the spot. It works well as a very reasonably priced hor d'oeuvre. It is brought to you by Taste of Home. Head to the store and pick up salsa, refried beans, salt, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is rather bad. Similar recipes are Sopes de Pollo con Frijoles (Chicken Sopes with Beans), Sopes, and Sopes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap. Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned. Remove to wire racks; cover. Repeat with remaining dough. In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned. Remove to paper towels to drain. To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco. Serve immediately. Yield: 16 servings. Originally published as Sopes in Taste of Home Clip Strip Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, combine masa harina and salt; stir in water. Knead until mixture forms a ball. Divide dough into 16 portions; shape into balls and cover with plastic wrap.

2. Working between two sheets of plastic wrap, press four balls into 3-1/2-in. circles. On an ungreased griddle, cook dough circles over medium-low heat for 1-2 minutes or until bottoms are lightly set. Turn and cook 2 minutes longer.

3. Remove from the heat; quickly pinch edge of circles to form a 1/2-in. rim. Return to the griddle; cook 2 minutes longer or until bottoms are lightly browned.

4. Remove to wire racks; cover. Repeat with remaining dough.

5. In a small saucepan, combine chicken and 1/2 cup salsa. Cook over medium-low heat until heated through, stirring occasionally. In a large skillet, melt shortening. Cook sopes over medium-high heat for 2 minutes on each side or until crisp and lightly browned.

6. Remove to paper towels to drain.

7. To assemble, layer each sope with refried beans, chicken mixture and remaining salsa. Sprinkle with lettuce and queso fresco.

8. Serve immediately.

Nutrition Information:

covered percent of daily need