Air-Fried Sopes: A Quick, Crunchy Mexican Treat

Sopes are a traditional Mexican dish made from masa elote (corn dough). They are similar to gorditas, which are also made from masa and prepared in a comparable way. The difference is that sopes are flattened with crimped edges, while gorditas are cut to form a pocket to hold toppings. Sopes are usually deep-fried, but they can also be made in an air fryer.

Air fryer temperature and duration

To make sopes in an air fryer, preheat your air fryer to 400°F. You can spray the basket with olive oil to prevent the sopes from sticking.

Once the air fryer is preheated, place the sopes in the basket and cook for 3-5 minutes, or until golden brown. If you are making the sopes from scratch, you will need to mix the corn masa and water first. Then, form the mixture into small patties before placing them in the air fryer.

If you are using store-bought sopes, you can spray them with cooking spray before placing them in the air fryer. This will help to ensure that they are crispy.

It is important to note that the cooking time may vary depending on the size and thickness of your sopes, as well as the model of your air fryer. Be sure to keep an eye on them to avoid overcooking.

Sopes dough ingredients

Sopes are a traditional Mexican dish made from masa elote (corn dough). They are similar to corn tortillas but thicker and with a short wall around the edges to contain toppings. The dough for sopes is made using a few simple ingredients.

The basic ingredients for sopes dough are corn flour (masa harina) and water. The type of corn flour used is typically a specific kind of corn flour made from nixtamalized corn, called masa harina. This is the same type of flour used to make tortillas and can be found in Mexican grocery stores or on Amazon. The dough is made by mixing the corn flour with water until it forms a soft, non-sticky dough with a consistency similar to playdough. If the dough is too sticky, more corn flour can be added, and if it is too dry, more water can be added. A pinch of salt can also be added to the dough, but this is optional as the toppings will add flavour.

Once the dough is mixed, it is shaped into small balls, typically ranging from 15 to 24 in number, depending on the size of the sopes. These balls are then pressed into thick discs, usually about 1/4 to 1/2 an inch thick, using a tortilla press, heavy dish, or by hand.

After shaping, the sopes are cooked on a griddle or comal, and then the edges are pinched to form a border that helps contain the toppings. This step should be done while the sopes are still warm, as they will be more pliable and easier to shape.

Overall, the dough for sopes is simple to make and only requires a few basic ingredients. The key to getting the right consistency is to add the water gradually and adjust as needed until a soft, non-sticky dough is formed.

Sopes toppings

Sopes are a traditional Mexican dish, often served as appetizers, snacks, or street food. They are made from masa elote (corn dough) and can be topped with a variety of ingredients. Here are some ideas for toppings to add to your sopes:

Traditional Toppings:

• Refried beans: This is often used as a base layer to help the other toppings stick to the sope.
• Shredded meat: This can include chicken, beef, or pork.
• Lettuce
• Cheese: Queso fresco, queso blanco, Cotija cheese, or crumbled feta cheese.
• Crema: Mexican crema or creme fraiche.
• Salsa
• Avocado or guacamole
• Pickled vegetables: Onions, peppers, or carrots.
• Tomatoes
• Cilantro

Less Traditional Toppings:

You can also get creative and experiment with less traditional toppings. Some options include:

• Kimchi
• Sweet plantains
• Nopales (cactus)
• Sour cream
• Shredded cheese
• Diced tomatoes
• Black olives
• Chapulines
• Chorizo or chicharrón
• Pickled red onions
• Jalapenos

Sopes cooking methods

Sopes are a traditional Mexican dish made from masa elote (corn dough). They are similar to gorditas, which are also made from masa, but sopes are flattened with the edges crimped like a pie, whereas gorditas are cut to form a pocket for fillings.

Air Frying

Sopes can be cooked in an air fryer. First, make the dough by mixing corn masa and water. The dough should not be sticky, and you should be able to handle it without it sticking to your hands. Form the mixture into small, circular patties, and heat your air fryer to 400 degrees Fahrenheit. Spray the sopes with cooking spray and place them in the air fryer basket. Cook for 3-5 minutes, or until golden brown.

Pan-Frying

Sopes can also be pan-fried. After forming the dough into patties, heat a comal, cast-iron griddle, or heavy-bottomed pan over medium heat. Place the dough on a tortilla press, and then onto the hot pan. Cook for about a minute on each side. Once the tortillas are cooked, pinch the edges to create a rimmed edge, and then fry them in a pan with oil or lard for about 30 seconds on each side.

Oven-Baking

As an alternative to frying, you can also bake sopes in the oven. Brush the sopes with oil and place them on a baking tray. Cook in a preheated oven at 375°F (190°C) for about 10-12 minutes, or until they are firm and slightly golden brown.

Stovetop

Sopes can be reheated on the stovetop. Heat a skillet over medium heat and place the sopes directly on the skillet. Heat each side for about 2-3 minutes, or until they are crispy.

Sopes history

Sopes are a traditional Mexican dish that has been a part of the country's culture and history for centuries. They are considered antojitos or street food in Spanish, which translates to "little cravings". Sopes are made from masa elote (corn dough) or masa (corn flour), formed into a thick patty or cake, and then fried. The edges of the sope are typically pinched up to create a shallow well that can hold various toppings and fillings.

The dish originated in the central and southern parts of Mexico, with hints of its creation dating back to the pre-colonial era and the civilizations that inhabited the territory before the arrival of colonizers. The Toltecs, who used to wrap meat in corn husks for efficient transportation, are often credited as the main contributors to the creation of sopes. As the recipe spread throughout Mexico and later to other parts of New Spain, it evolved and adapted to local tastes and ingredients.

Today, sopes can be found in various sizes and under different names throughout Mexico and other parts of Central America. They are typically topped or filled with refried beans, shredded meat (such as chicken, beef, or pork), vegetables, cheese, salsa, crema or sour cream, and other ingredients. Sopes can be deep-fried, grilled, or cooked in an air fryer for a healthier option.

Frequently asked questions