Antojitos are like small plates or appetizers, and one of my favorite categories of food. Sopes (pronounced Soap-es) look like a thick round corn tortilla and are topped with anything you can think of to pair with a corn tortilla taste. Some of my favorite toppings include refried beans and shredded cheese, mole, picadillo, and sometimes just butter and salt!
- 2 cups masa harina
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1.5 cups water
- 1/3 cup lard/shortening
- Combine the harina, salt, and baking powder in a bowl of your food processor.
- Add in the lard/shortening and pulse as you add in water till a dough forms.
- Take a scoop of dough and form into a ball. Using a tortilla press, gently press the dough to form a thick disk
- You can also press into a tortilla and make corn tortillas!
- Once the disk is formed you can cook the sope on a hot griddle till golden brown to brown spots appear and the disk is cooked all the way through.
- You can also pan-fry the sopes in a pan with a little oil
- Once cooked, while still hot, you can press into the sope with the bottom of a spoon to create an indentation for the filling to sit in. I do not always do this step and serve the disks as they are too!