Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.recepi mexican sopes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recepi mexican sopes?),it will help you,my kids.
Answers:
"
Ingredients:
FOR THE FRIJOLES CON CHORIZO:
1 c. dried pinto beans, sorted, soaked overnight, drained and rinsed
Hot water
1/2 smal onion, chopped
1 large garlic clove, minced
Salt
1/4 lb. chorizo, casings removed, browned and crumbled
Place soaked beans in a large saucepan. Cover with hot water.
Bring to a boil; reduce heat and add onion and garlic.
Simmer with the lid ajar for 2 hours. Add salt to taste and simmer 2 to 4 hours longer or until beans are very tender.
Add drained beans to chorizo.
Add a little cooking liquid.
With a potato masher, mash beans and meat together.
Continue cooking to desired consistency.
FOR THE SALSA MEXICANA:
2 samll tomatoes (about 1/2 lb.), peeled, and chopped
1 serrano chile, seeded and chopped
1/4 c. cilantro leaves, chopped
1/3 c. chopped onion
1/4 tsp. salt
Combine all ingredients.
Set aside to be served at room temperature. Makes 1 1/4 cups.
THE OTHER INGREDIENTS:
Your favorite guacamole
1 1/ c. instant masa
3/4 c. water
Oil for frying
8 oz.(about 2 c.) Cheddar cheese, shredded
1/2 head iceberg lettuce, shredded
6 radishes, thinly sliced
Sour cream
Directions:
Mix masa with the water. Add a little more water if needed to make a smooth dough.
Line the bottom of a tortilla press with plastic wrap. Preheat an ungreased griddle over medium-high heat.
Shape dough into 16 to 18 balls about 1 inch in diameter or slightly larger.
Place 1 ball at a time in the press.
Cover with more plastic wrap, press with the palm of your hand to flatten slightly, close press firmly and then open. The tortilla should be about 3 1/2" in diameter.
Remove plastic.
Cook tortillas one at a time on hot griddle 10 seconds on each side; do not overcook.
Remove from griddle and immediately fold up edges, pressing and pinching to form a frim rim 1/2 high.
Use cloth towel if tortilla is too hot.
Return to giddle and cook the bottom 1 minute.
Just before serving, pour oil 1/4 inch deep in a medium skillet.
Heat to 365 degrees F (185 degrees C).
Fry each sope until lightly browned and crisp.
Drain on paper towels.
Fill with a spoonful of hot Frijoles con Chorizo.
Add some of the cheese, lettuce and radish slices.
Top with a spoonful of Salsa Mexicana, a spoonful of guacamole and a little sour cream.
Makes 16 to 18 sopes.
Sopes are little fried masa cups filled with beans and garnishes ."
got this from http://recipes.epicurean.com/recipe/12874/sopes.html
OR TRY THIS RECIPE
"MEXICAN BEAN FILLED CORN SHELLS (SOPES)
Sopes are little fried masa cups filled with beans and garnishes.
FOR THE FRIJOLES CON CHORIZO:
1 cup dried pinto beans, sorted, soaked overnight, drained and rinsed
Hot water
1/2 small onion, chopped
1 large garlic clove, minced
Salt
1/4 lb. chorizo, casings removed, browned and crumbled
Place soaked beans in a large saucepan. Cover with hot water. Bring to a boil; reduce heat and add onion and garlic. Simmer with the lid ajar for 2 hours.
Add salt to taste and simmer 2 to 4 hours longer or until beans are very tender.
Add drained beans to chorizo. Add a little cooking liquid. With a potato masher, mash beans and meat together. Continue cooking to desired consistency.
FOR THE SALSA MEXICANA:
2 small tomatoes (about 1/2 lb.), peeled, and chopped
1 serrano chile, seeded and chopped
1/4 cup cilantro leaves, chopped
1/3 cup chopped onion
1/4 tsp. salt
Combine all salsa ingredients. Set aside to be served at room temperature. Makes 1 1/4 cups.
THE OTHER INGREDIENTS:
1 1/2 cups instant masa
3/4 cup water
Oil for frying
8 oz. (about 2 cups) shredded Cheddar cheese
1/2 head iceberg lettuce, shredded
6 radishes, thinly sliced
Your favorite guacamole
Sour cream
Mix masa with the water. Add a little more water if needed to make a smooth dough.
Line the bottom of a tortilla press with plastic wrap.
Preheat an ungreased griddle over medium-high heat.
Shape dough into 16 to 18 balls about 1 inch in diameter or slightly larger. Place 1 ball at a time in the press.
Cover with more plastic wrap, press with the palm of your hand to flatten slightly, close press firmly and then open. The tortilla should be about 3 1/2-inch in diameter. Remove plastic.
Cook tortillas one at a time on hot griddle 10 seconds on each side; do not overcook. Remove from griddle and immediately fold up edges, pressing and pinching to form a firm rim 1/2-inch high. Use cloth towel if tortilla is too hot.
Return to griddle and cook the bottom 1 minute.
Just before serving, pour oil 1/4 inch deep in a medium skillet.
Heat to 365 degrees F (185 degrees C).
Fry each sope until lightly browned and crisp. Drain on paper towels.
Fill with a spoonful of hot Frijoles con Chorizo. Add some of the cheese, lettuce and radish slices. Top with a spoonful of Salsa Mexicana, a spoonful of guacamole and a little sour cream.
Makes 16 to 18 sopes"
got this from http://www.recipelink.com/mf/31/31507
Other Answers:
MEXICAN SOPAPILLAS
1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil
Soften yeast in lukewarm water. Set aside.
Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.
Stir in beaten egg and yeast mixture. Gradually add flour.
Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.
Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.
Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.
Heat oil to 350°F.
Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.
Drain on absorbent paper and serve with powdered sugar sprinkle.
Source(s):
cooks.com
You can actually buy the sopes already made in most hispanic grocery stores, then all you have to do is fry them until golden brown. Add refried beans ( caned or you can make your own for better taste), growned beef, lettuce, cheese and salsa if you'd like.
Making your own sopes is also very easy if you cant find at your grocery store. simply mix some water into corn flower until soft dough forms. Take some dough and shape into small tortillas and fry them until golden brown.
hope it helps
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.recepi mexican sopes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(recepi mexican sopes?),it will help you,my kids.
Answers:
"
Ingredients:
FOR THE FRIJOLES CON CHORIZO:
1 c. dried pinto beans, sorted, soaked overnight, drained and rinsed
Hot water
1/2 smal onion, chopped
1 large garlic clove, minced
Salt
1/4 lb. chorizo, casings removed, browned and crumbled
Place soaked beans in a large saucepan. Cover with hot water.
Bring to a boil; reduce heat and add onion and garlic.
Simmer with the lid ajar for 2 hours. Add salt to taste and simmer 2 to 4 hours longer or until beans are very tender.
Add drained beans to chorizo.
Add a little cooking liquid.
With a potato masher, mash beans and meat together.
Continue cooking to desired consistency.
FOR THE SALSA MEXICANA:
2 samll tomatoes (about 1/2 lb.), peeled, and chopped
1 serrano chile, seeded and chopped
1/4 c. cilantro leaves, chopped
1/3 c. chopped onion
1/4 tsp. salt
Combine all ingredients.
Set aside to be served at room temperature. Makes 1 1/4 cups.
THE OTHER INGREDIENTS:
Your favorite guacamole
1 1/ c. instant masa
3/4 c. water
Oil for frying
8 oz.(about 2 c.) Cheddar cheese, shredded
1/2 head iceberg lettuce, shredded
6 radishes, thinly sliced
Sour cream
Directions:
Mix masa with the water. Add a little more water if needed to make a smooth dough.
Line the bottom of a tortilla press with plastic wrap. Preheat an ungreased griddle over medium-high heat.
Shape dough into 16 to 18 balls about 1 inch in diameter or slightly larger.
Place 1 ball at a time in the press.
Cover with more plastic wrap, press with the palm of your hand to flatten slightly, close press firmly and then open. The tortilla should be about 3 1/2" in diameter.
Remove plastic.
Cook tortillas one at a time on hot griddle 10 seconds on each side; do not overcook.
Remove from griddle and immediately fold up edges, pressing and pinching to form a frim rim 1/2 high.
Use cloth towel if tortilla is too hot.
Return to giddle and cook the bottom 1 minute.
Just before serving, pour oil 1/4 inch deep in a medium skillet.
Heat to 365 degrees F (185 degrees C).
Fry each sope until lightly browned and crisp.
Drain on paper towels.
Fill with a spoonful of hot Frijoles con Chorizo.
Add some of the cheese, lettuce and radish slices.
Top with a spoonful of Salsa Mexicana, a spoonful of guacamole and a little sour cream.
Makes 16 to 18 sopes.
Sopes are little fried masa cups filled with beans and garnishes ."
got this from http://recipes.epicurean.com/recipe/12874/sopes.html
OR TRY THIS RECIPE
"MEXICAN BEAN FILLED CORN SHELLS (SOPES)
Sopes are little fried masa cups filled with beans and garnishes.
FOR THE FRIJOLES CON CHORIZO:
1 cup dried pinto beans, sorted, soaked overnight, drained and rinsed
Hot water
1/2 small onion, chopped
1 large garlic clove, minced
Salt
1/4 lb. chorizo, casings removed, browned and crumbled
Place soaked beans in a large saucepan. Cover with hot water. Bring to a boil; reduce heat and add onion and garlic. Simmer with the lid ajar for 2 hours.
Add salt to taste and simmer 2 to 4 hours longer or until beans are very tender.
Add drained beans to chorizo. Add a little cooking liquid. With a potato masher, mash beans and meat together. Continue cooking to desired consistency.
FOR THE SALSA MEXICANA:
2 small tomatoes (about 1/2 lb.), peeled, and chopped
1 serrano chile, seeded and chopped
1/4 cup cilantro leaves, chopped
1/3 cup chopped onion
1/4 tsp. salt
Combine all salsa ingredients. Set aside to be served at room temperature. Makes 1 1/4 cups.
THE OTHER INGREDIENTS:
1 1/2 cups instant masa
3/4 cup water
Oil for frying
8 oz. (about 2 cups) shredded Cheddar cheese
1/2 head iceberg lettuce, shredded
6 radishes, thinly sliced
Your favorite guacamole
Sour cream
Mix masa with the water. Add a little more water if needed to make a smooth dough.
Line the bottom of a tortilla press with plastic wrap.
Preheat an ungreased griddle over medium-high heat.
Shape dough into 16 to 18 balls about 1 inch in diameter or slightly larger. Place 1 ball at a time in the press.
Cover with more plastic wrap, press with the palm of your hand to flatten slightly, close press firmly and then open. The tortilla should be about 3 1/2-inch in diameter. Remove plastic.
Cook tortillas one at a time on hot griddle 10 seconds on each side; do not overcook. Remove from griddle and immediately fold up edges, pressing and pinching to form a firm rim 1/2-inch high. Use cloth towel if tortilla is too hot.
Return to griddle and cook the bottom 1 minute.
Just before serving, pour oil 1/4 inch deep in a medium skillet.
Heat to 365 degrees F (185 degrees C).
Fry each sope until lightly browned and crisp. Drain on paper towels.
Fill with a spoonful of hot Frijoles con Chorizo. Add some of the cheese, lettuce and radish slices. Top with a spoonful of Salsa Mexicana, a spoonful of guacamole and a little sour cream.
Makes 16 to 18 sopes"
got this from http://www.recipelink.com/mf/31/31507
Other Answers:
MEXICAN SOPAPILLAS
1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil
Soften yeast in lukewarm water. Set aside.
Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.
Stir in beaten egg and yeast mixture. Gradually add flour.
Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.
Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.
Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.
Heat oil to 350°F.
Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.
Drain on absorbent paper and serve with powdered sugar sprinkle.
Source(s):
cooks.com
You can actually buy the sopes already made in most hispanic grocery stores, then all you have to do is fry them until golden brown. Add refried beans ( caned or you can make your own for better taste), growned beef, lettuce, cheese and salsa if you'd like.
Making your own sopes is also very easy if you cant find at your grocery store. simply mix some water into corn flower until soft dough forms. Take some dough and shape into small tortillas and fry them until golden brown.
hope it helps
correctness,It's Non-profit and only for informational purposes.
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