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    You are in: Home / Recipes / Sopes Tapatios Recipe
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    Sopes Tapatios

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Dib's's Note:

    This recipe is posted by request. Original recipe from Rick Bayless.

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    Units: US | Metric

    The Dough

    The Filling


    1. 1
      For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes.
    2. 2
      Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined.
    3. 3
      If needed adjust the consistency of the dough with a little water.
    4. 4
      Divide the dough into 12 equal balls.
    5. 5
      Place them on a plate and cover with plastic wrap.
    6. 6
      Heat a cast iron skillet over medium heat.
    7. 7
      Cut a square of heavy plastic and lay it out in front of you.
    8. 8
      Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter.
    9. 9
      With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic.
    10. 10
      Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned.
    11. 11
      It will still be soft and uncooked inside.
    12. 12
      Pat out and bake the remaining masa balls in the same way.
    13. 13
      With a thin sharp knife slice each tortilla in half.
    14. 14
      With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center.
    15. 15
      Cover with plastic and set aside.
    16. 16
      For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed.
    17. 17
      In a small skillet heat 1 T.
    18. 18
      oil over medium heat.
    19. 19
      Add the chorizo and cook, breaking up any pieces.
    20. 20
      When cooked drain off fat and cover with foil-place in oven to keep warm.
    21. 21
      Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep.
    22. 22
      Fry the shells 4 at a time until lightly browned.
    23. 23
      Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done.
    24. 24
      Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t.
    25. 25
      chorizo 1 T.
    26. 26
      tomatillo sauce 1 t.
    27. 27
      cheese a little lettuce 2 radish slices Serve.

    Ratings & Reviews:

    • on January 25, 2009

      Hi! I am looking for sopes recipes for my husband, and I found your recipe. I have never heard of it or eaten it. Are sopes, tortillas and "shells" all the same thing in this one? Thanks in advance for any help!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2007


      Delicious and authentic. - muy rico! The queso fresco is the key to the good taste. You can use canned refried beans in a pinch, but it isn't as good that way.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sopes Tapatios

    Serving Size: 1 (117 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 440.8
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 5.7 g
    Cholesterol 27.9 mg
    Sodium 618.3 mg
    Total Carbohydrate 59.7 g
    Dietary Fiber 7.1 g
    Sugars 0.5 g
    Protein 14.1 g

    The following items or measurements are not included:


    green tomatillo sauce

    queso fresco

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