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Orden Sopes Recipe

Name: Mariachis de Jaliscos ORDEN SOPES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cups masa harina; 3 tbs warm water; 1 tsp salt; 2 tbs vegetable oil (for cooking); 3 tbs vegetable oil (for frying); 1 cups canned pinto or black beans (drained); 0.25 cups onion (small, finely chopped); 1 tsp garlic (minced); 1 tbs lard or vegetable oil; 0.25 tsp salt; 0.5 cups cooked shredded chicken or shredded beef or ground beef; 1 tsp cooking oil (if using raw ground beef); 0.25 tsp salt; 0.125 tsp ground black pepper; 1 tbs mild salsa or chipotle salsa (optional, for flavor); 0.5 cups shredded lettuce; 0.25 cups fresh tomatoes (diced); 2 tbs crumbled queso fresco; 2 tbs sour cream or Mexican crema (optional); 2 to taste lime wedges (optional); 1 tbs fresh cilantro (optional, chopped)

Inspired by Mariachis de Jalisco

Time45m

Serves2

2 sopes with your choice of meat. With lettuce, refried beans tomatoes, & queso fresco on top.

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Ingredients

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Sopes (masa bases)

1 cups masa harina

3 tbs warm water

1 tsp Celtic sea salt

2 tbs vegetable oil (for cooking)

3 tbs vegetable oil (for frying)

Refried beans

1 cups canned pinto or black beans (drained)

1/4 cups onion (small, finely chopped)

1 tsp Garlic (minced)

1 tbs lard or vegetable oil

1/4 tsp Celtic sea salt

Meat filling (choose one; recipe yields enough for 2 sopes)

1/2 cups cooked shredded chicken or shredded beef or ground beef

1 tsp cooking oil (if using raw ground beef)

1/4 tsp Celtic sea salt

1/8 tsp ground black pepper

1 tbs mild salsa or chipotle salsa (optional, for flavor)

Toppings

1/2 cups shredded lettuce

1/4 cups fresh tomatoes (diced)

2 tbs crumbled queso fresco

2 tbs sour cream or Mexican crema (optional)

2 to taste lime wedges (optional)

1 tbs fresh cilantro (optional, chopped)

Method

Sopes (masa bases)

Make masa dough

In a medium bowl, combine masa harina and salt. Gradually add warm water, mixing with your hands until a soft moist dough forms that holds together but isn't sticky. If too dry, add water 1 tsp at a time; if too sticky, add a little more masa harina.

Shape sopes

Divide dough into 4 equal portions for slightly smaller sopes or 2 portions for very large sopes — for this recipe divide into 2 portions. Roll each portion into a ball. Place a ball between two pieces of plastic wrap or wax paper and press with a heavy skillet or use a tortilla press to form a 3 1/2–4 inch thick disc about 1/4 inch thick.

Form raised edges

Carefully peel the plastic wrap and use your fingers to pinch up a 1/4 inch rim all around the edge of each disc to form the characteristic sope border. Keep shaped sopes covered lightly with a damp towel while you cook to prevent drying.

Cook sopes

Heat a heavy skillet or comal over medium-high heat. Cook each sope on the dry skillet 1–2 minutes per side just until cooked with light brown spots (they should be set but not deeply golden). Remove and set aside.

Fry sopes

Add 2–3 tablespoons vegetable oil to the skillet and lower heat to medium. Fry each cooked sope 1–2 minutes per side until the outer surface is crisp and golden and the edges hold their shape. Transfer to a paper towel-lined plate. Keep warm.

Refried beans

Warm a small skillet over medium heat. Add lard or oil and sauté the finely chopped onion until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds more.

Add the drained beans and a splash (1–2 tablespoons) of water or reserved bean liquid. Mash the beans with a potato masher or fork to your desired consistency. Cook, stirring, until heated through and slightly thickened, 3–5 minutes. Season with salt to taste and keep warm.

Meat filling

If using leftover cooked shredded chicken or beef: warm it in a small pan with the optional salsa for 2–3 minutes, seasoning with salt and pepper to taste. If using raw ground beef: heat 1 teaspoon oil in a skillet over medium heat, add the ground beef and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary and stir in salsa or seasonings, then taste and adjust salt and pepper.

Keep the chosen meat warm and ready to assemble. Use about 1/4–1/2 cup meat per sope depending on preference; this recipe yields ~1/2 cup total to split between 2 sopes.

Assembly & toppings

Place one warm fried sope on a plate. Spread about 2 tablespoons of refried beans in the center of the sope, leaving the raised edge free.

Top the beans with approximately 2 tablespoons of the warmed meat filling (repeat for the second sope).

Add a small handful (about 2 tablespoons) of shredded lettuce over the meat, then sprinkle diced tomatoes and crumble 1 tablespoon queso fresco over each sope.

Finish with a drizzle of sour cream or crema if using, a few cilantro leaves, and a squeeze of lime if desired. Serve immediately while sopes are warm and crisp.