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Sopes with Queso Fresco

Sopes with Queso Fresco

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30 Min
6
Servings
14
ingredients

Our recipe for Sopes with Queso Fresco is one of our favorite antojitos. Sope or picadita originates in the central and southern parts of Mexico, traditionally is made with corn masa that you can top with our Pork Chorizo, Queso Fresco and Supremo® Brand Mexican Sour Cream.

 

 

 

 

 

 

 

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Ingredients

6 Steps to complete

  • 1
    In a bowl; combine corn flour and salt. Gradually add warm water while mixing until a dough begins to form. Knead dough until it has a soft and moist texture, the masa dough should not stick to the bowl or hands. Evenly divide the masa dough into 6 balls. Cover masa dough with a damp towel and let it rest for 15 minutes.
  • 2
    Preheat a cast iron skillet for 2 minutes over medium low heat. Remove the plastic casing from Chorizo and cook for 4 to 5 minutes, crumbling with a spoon while cooking. Add onion and garlic. Cook for an additional 3 minutes. Divide into 6 equal portions. Keep warm until needed.
  • 3
    Cut a large zip top bag along the seams to make plastic sheets. Using a plate, flatten each dough ball between the plastic sheets to form a 5-inch tortilla.
  • 4
    Preheat a nonstick comal or skillet for 2 minutes over medium heat. Cook tortillas for 1½ minutes on each side and remove from heat. When cool enough to handle, pinch around the perimeter to create a ½-inch wall around the edge.
  • 5
    Preheat vegetable oil in a heavy bottom pot for 6 to 8 minutes over medium heat or until oil reaches 350˚F. Fry sopes in batches for 1 to 2 minutes on each side, flipping occasionally. Drain the sopes on paper towels or a wire rack.
  • 6
    Top each sope with 1 portion Chorizo, 2 tablespoons Rancherito® Cheese, lettuce, a drizzle of Sour Cream, and 1 additional tablespoon Rancherito® Cheese. Serve with extra Supremo® Sour Cream, and the salsa of your choice. Enjoy!
In a bowl; combine corn flour and salt. Gradually add warm water while mixing until a dough begins to form. Knead dough until it has a soft and moist texture, the masa dough should not stick to the bowl or hands. Evenly divide the masa dough into 6 balls. Cover masa dough with a damp towel and let it rest for 15 minutes.; Preheat a cast iron skillet for 2 minutes over medium low heat. Remove the plastic casing from Chorizo and cook for 4 to 5 minutes, crumbling with a spoon while cooking. Add onion and garlic. Cook for an additional 3 minutes. Divide into 6 equal portions. Keep warm until needed.; Cut a large zip top bag along the seams to make plastic sheets. Using a plate, flatten each dough ball between the plastic sheets to form a 5-inch tortilla. ; Preheat a nonstick comal or skillet for 2 minutes over medium heat. Cook tortillas for 1½ minutes on each side and remove from heat. When cool enough to handle, pinch around the perimeter to create a ½-inch wall around the edge. ; Preheat vegetable oil in a heavy bottom pot for 6 to 8 minutes over medium heat or until oil reaches 350˚F. Fry sopes in batches for 1 to 2 minutes on each side, flipping occasionally. Drain the sopes on paper towels or a wire rack. ; Top each sope with 1 portion Chorizo, 2 tablespoons Rancherito® Cheese, lettuce, a drizzle of Sour Cream, and 1 additional tablespoon Rancherito® Cheese. Serve with extra Supremo® Sour Cream, and the salsa of your choice. Enjoy!

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