Yields: 16 Servings Prep: 20 Mins Cook: 20 Mins
These sopes, or cornmeal cakes, make wonderful appetizers for a fun fiesta. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans to hold on tomatoes and olives.
These sopes, or cornmeal cakes, make wonderful appetizers for a fun fiesta. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans to hold on tomatoes and olives.

Sopes

Ingredients

Directions

PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

HEAT 1 tablespoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, taco sauce, jalape
PLACE corn meal and flour in large bowl; cut in shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on wax paper.

HEAT 1 tablespoon oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

TOP with beans, cheese, taco sauce, jalape
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