Check out this delicious and simple air-fried sopes recipe if you’re craving Mexican food. It’s the ideal appetizer for gatherings or parties, and it’s also incredibly simple to make. A few basic ingredients and your dependable air fryer are all you need. So what are you waiting for? Get cooking.
Masa elote (corn dough) is used to make the traditional Mexican dish sopes, which is then deep-fried. We’ll demonstrate how to prepare them using an air fryer in this recipe. Skip the deep fryer instead, and you can quickly enjoy some crispy and delicious sopes!
Originally found in central Mexico. Sopes gained popularity across the nation and are now available in a variety of sizes and names. Sopes are made with masa (corn flour), are typically between a third and a half of an inch thick, and are both soft and crispy on the outside.
To make Herdez Instant Refried Beans
1 1/2 cups of water should be added to one pan and boiled. The beans from the pouch should be added and simmered in the pot covered for 5 minutes. Stir occasionally. Remove from heat, uncover and stir.
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Mexican sopes are a great choice for lunch, dinner, snacks, appetizers, or to wow your guests at your next fiesta. This sopes recipe brings you all these flavors and textures in an easy weeknight meal that the whole family will love. I love sopes because they are SO versatile, easy to make, and loaded with multiple flavors and textures all in one bite. crispy, crunchy, creamy, juicy, earthy, robust, spicy, cooling, fresh – ah, my happy place!
Sopes (pronounced: [ˈso. pes]), are tiny, savory, handheld corn cakes that are toasted and fried before being topped with an endless variety of fillings. They are about 13 to 12 inch thick and resemble a thicker version of a tortilla. They have a rimmed edge to hold the fillings, similar to a mini upside-down Frisbee or pizza, a strong corn flavor, and a delicious crispy, fried exterior that remains slightly malleable and gives way to a soft interior. You can find them everywhere in Mexico, from grocery stores to street carts, and you’ll soon discover why they’re so popular!
Originally from central and southern Mexico, sopes have since spread throughout the entire nation under various names and variations, including picadita, pellizcadas, and sopecitos.
The same masa harina and water used to make tortillas, tamales, and gorditas are also used to make Mexican sopes. Sometimes they also include lard, vegetable shortening or vegetable oil. Making sopes is easy and convenient at any time of the year with these basic ingredients.
Masa harina and water are combined to create a dough to make Mexican sopes. Each portion of the dough is flattened into a circle after being divided into balls. The sopes are then briefly toasted on a comal, also known as a cast iron skillet, which is made of ungreased cast iron. The edges are then curled up to form a rim, and the sopes are shallow-fried in hot oil to complete the process.
Sopes are typically layered with refried beans, shredded meat (beef, pork, or chicken), lettuce, onions, tomatoes, cheese (queso fresco), and salsa, creating the ideal vehicle for your favorite Mexican protein and toppings. Other well-liked garnishes include pickled carrots, radish slices, Mexican crema, diced avocado or guacamole, and jalapeno slices.