nutritional information

Per Sope (unfilled):

  • Calories: 86
  • Protein: 3 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 11 g
  • Cholesterol: 13 mg
  • Sodium: 159 mg
  • Fiber: 1 g
  • Sugar: <1 g
Gluten-Free

Oven-Baked Sopes

Oven-Baked Sopes

Makes 24 sopes

30 minutes or fewer

Sopes are small, round, tartlette-like cakes made with masa harina, the flour used to prepare tortillas. Instead of frying the sopes on a griddle, we’ve baked them for entertaining ease. Topped with Zucchini-Corn Filling  or Pico de Gallo, they make beautiful appetizers, or you can serve a trio of stuffed sopes as an entrée.
  • 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

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

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comments

I added 2 1/2 cups water and got a soupy mess. Is this amount of water correct?

Feebeesnees - 2012-06-20 15:00:35

Just made these last night- great recipe! I have been craving sopes for so long, but sopes like these that have the crunchy edge texture...without having to fry them. I made them with refried beans and a pico de gallo salsa- perfect. This recipe is definitely a keeper. Thank you!

Nora - 2011-09-05 08:30:52

I made these sopes for my daughter's birthday. We had 17 guests, so I really appreciated the ease of baking them in the oven. I made them in advance, and reheated them at 200 degrees for about 5 minutes. They were delicious! I put out the zuc/corn filling, homemade refried beans (Rockin' Robin has a great recipe), and a variety of garnishes. They were totally awesome!!!

Tamara - 2010-07-10 03:30:49

I LOVE this recipe! I've made it dozens of times and everyone always raves. These are also awesome with the soy chorizo from Trader Joes.

Kate - 2010-05-05 01:46:34

even after baking for 20 min the sopes reamined uncoked, not sure why as i followed the same procedures......

ANONYMOUS - 2010-04-10 17:53:54

These were super easy to make. Instead of using 1/4 cup dough, I used 1/2 cup to make entree size. Tasted very much like a tamale but much simplier to make. This recipe is a keeper!

Sandra - 2009-11-10 14:01:54

i need kid-friendly, easy recipies! i'm 13 and some ingrediends and cooking methods used in these recipies are not easily accesible.

Anonymous - 2009-07-21 13:15:25

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

vegan recipe ???? Help

Mike - 2011-10-10 06:50:43