Gluten-Free Mexican Sopes
Hearty corn cakes are made from masa (corn pre-treated with lime) and then fried in coconut oil. After they are fried, they make a base for your favorite mexican toppings; refried beans, guacamole, fresh salsa, and more.
Toppings of choice:
, Ground beef with taco seasoning, sour cream, shredded cheese, etc.
In a small bowl, mix hot water into masa with a fork, making sure to mix the bottom as well. It will form a stiff dough that will soften as it rests.
Allow dough to rest for 5 minutes, adding up to 1/4 cup more hot water if necessary to form dough that is easy to handle and holds its shape.
Heat oil in a large saute pan over medium heat.
As the oil heats, form masa dough into golf-ball sized balls, and then flatten, creating shallow even sides as shown in the picture.
Place 3-4 pieces of formed dough in the hot oil, flat side down first, and allow to cook until golden brown, about 5 minutes.
Turn with a spatula or tongs, being careful not to splash hot oil. Cook until the top is also golden brown, another 3 minutes or so.
Carefully remove cooked sopes and drain on paper towels.
Repeat with the remaining dough, this recipe makes about 20.
Fill with choice of toppings, and serve hot or at room temperature.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com