Expanding Culinary Skills Into the Local Culture...

  

      Of course I have prepared several different types of Mexican food as well as dined at some not so good all the way up to those that were absolutely authentically delicious in San Felipe, Baja, MX.  I have never been one to try anything just once, especially if I loved it.  Leakey, TX has several very good eateries in this category.   This is NOT Taco Bell, La Seniorita, or Casa la Whatever.  This is one thing I wanted to try on my own 

      A sope, also known as picadita is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes known as pellizcadas.  It is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.   You can serve them warm or allow them to cool.  They are often filled with refried beans, ground beef or turkey, lettuce, tomatoes, black beans, cheese, etc.  Whatever you can put in a taco you can pile on top of your sope.  

      For my virgin experience I decided to use some recently prepared beef brisket along with beans, hatch chiles, onions, and cheese.  First of all you have to make the sopes.  This requires masa harina or Mexican corn flour.  Easy for me to get here, but you may have to visit your local Mexican Grocery. 

One of the more popular brands 

       In a mixing bowl, combine 2 cups masa harina and 1/2 teaspoon salt. Add only 1 cup of the warm water and combine as much as you can using a spoon or spatula. Dump the mixture onto a work surface and add the remaining water (approx. 1/2 cup) a few tablespoons at a time, kneading the dough until it comes together into a cohesive ball.  This part was especially difficult for me to obtain.  I only made it work by adding more masa flour and NOT water.  When finished, set aside and cover with a damp towel until you need it.  In the meantime prepare the refried beans to your liking.  

      Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball)  Surround the dough ball in plastic (or a Ziploc bag) and use a flat-bottomed baking dish to flatten it to 1/4" thickness.  

Working masa into balls about 3" diameter

Work the masa into thick patties about 6" diameter

      Pre-heat a dry skillet to medium heat. Cook each side of the Sope until light brown spots are forming on the underside, approximately 2 minutes per side.  Once both sides are cooked, set aside to cool for a minute or so, then use your fingers to pinch up the edges to form an outer ridge. This will prevent the toppings from slipping off the Sopes.  If you want to finish off the Sopes with a shallow fry, heat up a thin layer of oil in a skillet -- just 1-2 tablespoons will do the job.  I recommend this.  Use a thermometer to get the oil up to 360F, about a medium setting on my stove. Add the cooked Sope and shallow fry in the hot oil for 1-2 minutes or until the bottom side is brown and crispy.  You can put the beans on top while it's cooking to partially heat them up, but this is optional.

My finished sopas (not pretty)

Toppings

      Fill the sopes with your choice of ingredients; for these mine included refried beans, garlic, chives, chopped brisket, and topped with cheese.  Finish with some cilantro and a squeeze of lime.  Serve while warm or rewarm if necessary.  Top with condiments to your liking.  I LOVE Melinda's Green Sauce.  Admittedly my homemade sopas sucked, but I have nothing to lose, but to try again.  The meal itself was quite tasty and the possibilities of toppings are endless.  

 

Bon apetite'

"Thicker can be better, but the toppings are everything....as long as Mommy and Daddy give us some"

Roux & Bones Hilts

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