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Sopes (known to friends as Mexican pizza) | Great Performances


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Sopes (known to friends as Mexican pizza)
by David Heredia, Executive Chef at BAM

4  cups Instant corn masa, such as Maseca
3 cups cold water
1 cups cold lard or vegetable shortening
1 tablespoon kosher salt

Salsa Roja

1cup Dried Serrano Peppers seeded 

5 Guajillo chiles seeded 
8 garlic toes 

3 cups water

salt and pepper to taste

1 cup crumbling Mexican cheese Queso fresco

1 ice berg lettuce shredded 

1cup chopped cilantro

1 cup Mexican crema or prepared sour cream*

Heat skillet to medium heat. In a bowl, mix the corn flour, water, lard or shortening, and salt. Knead till its shiny and smooth, portion into 3 oz balls, rolled them out with a rolling pin or by hand using palms about 3/4-inch-thick and place on skillet for 3 minutes on each side. Remove and cover with towel. Pinch the sides about a thumb length into the center and pulling to the edges repeat with others, brush lard oil or shortening on both sides and place on skillet Pinched side down first to give it crispy edges then flip to add salsa leave it on for 2-3 minutes add, cheese shredded lettuce cilantro crema and a slice avocado or two.

On a pan medium heat toast the dried chiles carefully without burning it (burn equals bitter) about 5 to 7 minutes seeded and place in a blender add garlic 22 cups of water and blend 10 minutes until smooth and shiny red and more water if it get too thick salt and pepper to taste. 

*To make your own Mexican crema, prepare sour cream

2 cups sour cream 

1/2 cup milk

1/2 lemon juice 

salt and pepper to taste

Mix all ingredients in a bowl.

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