Sopes, a beloved dish in Mexican cuisine, are more than just street food; they are a staple in homes and restaurants across Mexico. Growing up eating sopes, the craving for this delightful dish is deeply ingrained. Essentially, sopes are thick corn tortillas with uniquely pinched edges that form a shallow bowl, perfectly designed to cradle a medley of flavorful toppings.
The foundation of sopes is remarkably similar to that of corn tortillas. Utilizing the same simple ingredients and preparation methods, the distinction lies in crafting a thicker patty and employing a specific cooking technique to achieve that signature crispy exterior and soft, tender interior. And of course, the magic truly happens when you load them up with an array of delicious toppings! Traditionally, these include savory refried beans, succulent shredded meat like chicken or beef, crisp lettuce, crumbled cheese, zesty salsa, and creamy Mexican crema.
Achieving the Perfect Sopes Texture
The secret to truly exceptional sopes lies in a two-step cooking process. First, they are pre-cooked on a comal or griddle to set their shape and begin the cooking process. This crucial step is followed by either deep-frying for a truly indulgent experience or baking/air frying for a healthier approach. In this recipe, we’ll embrace a lighter side and opt for the oven or air fryer method, which is my personal favorite for achieving that wonderful crispness without excess oil.
Make-Ahead Tip: Sopes are incredibly convenient to prepare in advance. You can easily make the sopes shells ahead of time and store them in the refrigerator or freezer. This is a fantastic timesaver, especially when planning to serve them at gatherings or for a quick and satisfying meal during the week.
