These sopes, or cornmeal cakes, make wonderful appetizers for a fun fiesta. Top them with a dollop of sour cream and a sprinkling of green onions or use refried beans to hold on tomatoes and olives.
1 cup yellow corn meal
1 cup masa harina flour (Mexican corn masa mix)
1/4 cup vegetable shortening or lard
1 cup warm water
1 (4-ounce) can diced green chiles
1 tablespoon vegetable oil - divided use
1 (16-ounce) can refried beans, warmed
1 cup shredded shredded cheddar, Monterey Jack or crumbled cotija cheese
Topping Suggestions: taco sauce, sliced pickled jalapeños, sour cream and/or chopped green onions, (optional)
- Place corn meal and flour in large bowl; cut in vegetable shortening with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles; mix well. Form dough into 16 small balls. Pat each ball into 3-inch patty; place on waxed paper.
- Heat 1 tablespoon vegetable oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.
- Top with beans, cheese, salsa, jalapeño slices and sour cream.
Makes 16 appetizers.
Nutritional Information Per Serving (1/16 of recipe): Calories: 150 Calories from Fat: 60 Total Fat: 7 g Saturated Fat: 2.5 g Cholesterol: 5 mg Sodium: 180 mg Carbohydrates: 19 g Dietary Fiber: 2 g Sugars: 1 g Protein: 4 g
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.