Mexican-Style Sopes

1In a large bowl, mix the masa harina and salt.

2Slowly add warm water and mix with a fork. Knead the mixture for 5 minutes until a soft dough forms. The dough should not crack when you press it with your hands. If it cracks add 1 tbsp (15 mL) warm water at the time to reach the desired consistency. The masa should not stick to your hands. If it does, then you added too much water. Add a little more corn flour to achieve a soft, pliable, non-sticky dough.

3Divide the dough into eight equal balls and cover with a damp cloth to prevent them from drying out. Let them rest for 5 minutes. Using your hands, pat and press the dough balls into ½-inch thick disks.

4Heat a cast iron skillet over medium-high heat. Working in two batches, add 4 dough disks to the pan and cook for 1 minute per side or until dough is just set but not browned. Transfer to a plate and while the dough is still warm, pinch the edges all the way around each sope to form a raised border. Repeat with the remaining four dough disks. Add vegetable oil to the cast iron skillet and heat oil over medium-high heat to 204°C (400°F).

5Working in two batches, fry the sopes. Carefully slide the first four sopes into the hot oil and cook for 1 to 2 minutes per side or until golden and crisp. Transfer to a paper towel-lined tray and set aside, covered in foil to keep warm. Repeat with remaining 4 sopes.

6Assemble the sopes with your favorite toppings. Suggestions: add a layer of warm refried beans then top with pulled rotisserie chicken, crumbled and cooked chorizo or cooked cubed potatoes. Top with lettuce, crumbled Feta cheese, salsa, cilantro and sliced green onions, if desired. Serve with lime wedges.