Madeline's Sopes

The dish I chose is Sopes de pollo. They are a delicious Mexican treat perfect to serve as a starter or as a main dish. A delicious chicken mixture is used to fill a sope and then top it with a mild-spicy tomato and chipotle sauce, cream and lots of cheese. This is significant to my family because it reminds me of my grandma that passed away. She was a very special person in my life. Growing up as a kid my cousins and I would get babysat by my grandma. I have so many great memories in the house my grandma lived in. Whenever it was time for us to eat she would usually make us any food or sopes. My cousins and I would be so excited when we would find out that she was making sopes for us because that was our favorite thing to eat with our grandma. I really only ever liked the sopes that were handmade by her. Sometimes we wouldn’t finish our food but she wouldn’t let us leave the table until our plates were cleared so whenever I eat a sope I can just imagine my cousins and I laughing trying to stuff our mouths so we could finish and leave to go play. Although she would be angry with us sometimes she was still the sweetest person I ever knew and she positively impacted my life a lot. Everyday I wish she was still here so maybe I could have at least one more moment with her and my cousins just like when I was a kid. 

Ingredients 

-3 cups masa harina

-1 tablespoon salt

-2 cups warm water, or as needed

-1 quart oil for frying

Steps:

1. Whisk masa harina and salt together in a bowl. Stir in enough water until the dough is smooth and holds together.

2. Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.

3. Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).

4. Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.

5. Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

6. Assemble with your favorite toppings. Suggestions: add a layer of refried beans, a layer of picadillo or chicken tinga, chorizo and potatoes, etc. Then top with lettuce, crumble queso fresco, Mexican crema or sour cream, salsas, avocado, pickled onions etc.