Mexican Sopes So Tasty

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Mexican Sopes

"These are generally served as a mild snack or dinner during Mexico. They can be filled with your preferred toppings including: beans, cheese, shredded red meat, lettuce, tomatoes, sour cream, and many others. They are also scrumptious with only a dollop of butter on them."

Ingredients :

1 1/2 cups masa harina (corn flour)
3 tablespoons flour
half teaspoon salt
3/4 cup water
1 egg, beaten
1/4 cup shortening, melted
2 cups vegetable oil for frying, or as wished

Instructions :

Prep : 15M	Cook : 15M	Ready in : 1H30M

Combine masa harina, flour, and salt in a bowl. Stir water and egg into the masa mixture; add melted shortening and mix well to form dough.
Gently knead dough until moist however retains shape; switch to a bowl, cover bowl with plastic wrap, and refrigerate for 1 hour.
Divide chilled dough into 15 quantities. Roll 1 part of dough right into a ball, at the same time as retaining remaining dough protected to prevent it from drying. On a lightly floured work floor, pat ball right into a 3-inch round. Pinch along the rims of the round to make a ridge. Repeat with remaining dough portions.
Pour sufficient oil into a skillet to be approximately half of-inch deep; warmness to 365 stages F (185 degrees C). Fry a couple shells in hot oil at a time until crisp, 1 to 2 minutes in line with side. Remove sopes from oil the usage of a slotted spoon to a plate lined with paper towel. Add greater oil as wanted and reheat among batches.

Notes :

They can be frozen after being fried. Let sopes cool, then vicinity them in a unmarried layer in an hermetic container. Cover and freeze for up to at least one month.
To reheat, place sopes on baking sheet and bake for 8 to 10 mins until heated through.

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