Sopes are small, round, tart-like cakes made with masa harina, a finely ground corn flour used for making tortillas. Instead of frying the sopes, as is usually done, I baked these. Not only did baking cut my prep time way down, but it cut the fat and calories too! A win-win situation in our house! These tasty little bowls are slightly crisp on the outside and soft inside, perfect for cradling all kinds of yummy fillings! As an entree or cute little appetizer, sopes are great fingerfoods and are super kid-friendly!
Makes 24 sopes (appetizer sized)
1/4 cup Parmesan cheese (optional)
3 cups masa harina
1 1/2 tsp. baking powder
1 tsp. salt
1 large egg, lightly beaten
3 Tbs. vegetable oil or olive oil
1 cup grated Monterey Jack cheese (or Cheddar/Mexican/Etc)
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk together masa harina, Parmesan cheese (if using), baking powder, and salt in bowl.
3. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes.
4. Stir egg, then oil, into dough.
5. Roll 1/4 cup dough into a ball with oiled hands. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. (use more dough and press into a bigger circle if making for entrees rather than appetizers)
6. Press an indentation in center of disk using a small drinking glass, then pinch up a 1/2-inch edge around the circle with your fingers to form a bowl shape. Repeat with remaining dough.
7. Bake about 20 minutes, or until sopes look and feel dry and stiff.
8. Sprinkle each indentation with 2 tsp. grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted.
9. Top with desired fillings and serve warm!
(from The Vegetarian Times)