|Serves||4 to 8|
|Total Time||30 minutes|
Sopes are thick little tortilla boats garnished with cheese and salsa sold as street food in Mexico; north of the border, you’ll see them on appetizer menus in upscale Mexican restaurants. The chief difference between Mexican sopes (which are typically basted in lard) and this recipe is the use of Guatemalan-style tortillas: thick, hand-patted tortillas about four inches in diameter and dry-cooked on a griddle. Serve a single sope as an appetizer, or several as a full meal.
|2||cups masa harina flour|
|1||cup water, plus more as needed|
|~||Cheddar cheese, queso fresco, or other medium-tasting, meltable cheese|
|2||cups cooked beans (pinto or black)|
|~||Fresh cilantro leaves for garnish|
Turn this dish into a vegan meal by skipping the cheese.
This content is from the Culinate Kitchen collection.
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