Oven-Baked Sopes
Makes 24 sopes
30 minutes or fewer
- ¼ cup Parmesan cheese, optional
- 3 cups masa harina
- 1 ½ tsp. baking powder
- 1 tsp. salt
- 1 large egg, lightly beaten
- 3 Tbs. vegetable oil or olive oil
- 1 cup grated Monterey Jack cheese
Makes 24 sopes
30 minutes or fewer
1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.
3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.
4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp. grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.
May 2009
Soo good! I thought that they would taste too different in the over but no way, they were great! I don't usually use eggs in the sopes recipe so I can imagine that if you wanted to do vegan, it would be ok to leave out the eggs. This is def a keeper! My Grandma taught me to fry them, now I will bake, they are way healthier this way.
Melissa - 2012-01-11 19:34:22