Mexican Sopes

• Vegan
• Gluten free

• Baking & Spices

  • 1 1/2 cup Masa
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Cooking oil

• Liquids

  • 1 cup Water

Found on yellowblissroad.com

Ingredients

• 1½ cup masa
• 1 cup warm water
• ½ tsp salt (optional)
• Cooking Oil
• Toppings: refried beans, shredded lettuce, cheese, salsa, etc.

Directions

• Stir the masa, salt and water together until a dough forms. With lightly floured hands, knead the dough for a few minutes.
• Divide the dough into golf ball sized portions and roll unto a ball shape.
• Press each ball lightly between your hands and then use your fingers to flatten into a disc. The dough should be between ¼ to ½ inch thick. Pinch the edges all around the outer edge of the disc to create a raised edge. Keep extra dough in the bowl covered with a wet paper towel to keep the dough from drying out.
• Heat about ½ to an inch of oil in a skillet over medium heat. (You will know its ready when a drop of water sizzles in the pan).
• Place masa discs into the hot oil and cook until lightly browned, turning once. The edges should be nice and crispy and the center soft.
• Remove from oil and place on a paper towel lined plate.
• Add toppings and serve immediately.