Heat refried beans in a frying pan, until warm. Grapeseed oil, canola, or other high smoke-point cooking oilġ/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)ġ-2 chopped peeled and pitted avocados or guacamoleĨ ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheeseġ cup of Salsa or 1/2 cup sliced pickled jalapeñosġ.
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This recipe details how to fry up corn tortillas to make the tostada shells. Serve with salsa and enjoy your delicious sopes with LA PRIMERA! Remove from the heat and place on a plate that has already being covered with paper towels to absorb any excess fat.Ģ. Now is time to spread the refried beans, top with shredded lettuce, beef, chicken, or any other topping of your choice. Place the sopes on the skillet and lightly fry them on both sides (about 30 seconds each side will be enough time to fry them and give them a little golden color). Now, the tortillas had become sopes, cover again with the kitchen towel and keep cooking the rest of the sopes.ġ. Heat the oil or lard in a skillet or griddle at medium heat. Cover the tortillas with a dry kitchen towel and allow to cool for about 30-45 seconds, and start forming the border pinching the edges with your fingers. Remove from the griddle with the help of a spatula. Turn again after a minute, and the last cooking will take about 20-30 seconds.
Turn the tortilla after a minute, don’t the it cook longer or the dough will dry and crack.
Place the tortilla on the already hot griddle-comal, this is a fast but gentle move. If you don’t have a Tortilla Press, use a glass pie dish to press down the dough I use it all the time and it works wonderfully.Ħ. A large part of the tortilla will cover your hand. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. of about 4-1/2 inches.ĥ. Lift the handle and remove the top plastic. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. Always keep a small bowl of water next to your working area to keep your hands and dough moisten.Ģ. Divide the dough into 25 pieces of the same size, cover with the kitchen towel.Ĥ. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Now, cover the dough with a wet kitchen towel, this will help to keep the dough moist. But if that is not your case, make sure the dough has enough moisture to avoid any cracking on the sope surfaces.
Sometimes, if we live in a place with lots of humidity in the environment our dough won’t need to much water. You will need a plastic bag like the ones used to store food in the freezer (to form the sopes), a griddle-comal, a tortilla press or a glass pie dish in case you don’t have a tortilla press (please look picture below).ġ. If the dough feels dry, add a bit of water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. Making Sopes require certain amount of time and preparation, that's why is better to make them when you have some leftovers in your fridge, like refried beans and beef or chicken from a stew that way you will have some of the ingredients ready. For the cream, mix equal amounts of sour cream and heavy cream with a pinch of salt. If you can’t find Mexican queso fresco or Mexican cream, you can do the following: Substitute the Mexican cheese with feta cheese and even parmesan cheese. 10 lb bag of LA PRIMERA MASA PARA TAMALES REGULARġ-1/2 cup cooked beef or chicken, shreddedġ/2 cup Mexican cheese (queso fresco) crumbled
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