The Latino Experience

The Latino Experience

Start watching
Professor T

Professor T (UK)

Start watching
SoCal Update

SoCal Update

Start watching
Us

Us

Start watching
Key Art of "Summer of Rockets" featuring Keeley Hawes and Toby Stephens.

Summer of Rockets

Start watching
Line of Separation Key Art.

Line of Separation

Start watching
Artbound

Artbound

Start watching
Death in Paradise Series 10

Death in Paradise

Start watching
millionaire still

KCET Must See Movies

Start watching
Independent Lens

Independent Lens

Start watching
MJ250sC-show-poster2x3-Bflky7i.png

Tending Nature

Start watching
Southland Sessions

Southland Sessions

Start watching
Earth Focus

Earth Focus

Start watching
City Rising

City Rising

Start watching
Lost LA

Lost LA

Start watching
Member
Your donation supports our high-quality, inspiring and commercial-free programming.
Support Icon
Learn about the many ways to support KCET.
Support Icon
Contact our Leadership, Advancement, Membership and Special Events teams.

Recipe: Sopes

Support Provided By
sopes
Courtesy of Pati's Mexican Table.

This recipe was originally published on patijinch.com.

Sopes

Makes about 12 sopes

Ingredients

To make the Sopes:

  • 2 cups masa harina or corn tortilla flour such as Maseca
  • 2 cups water more if needed
  • Pinch kosher or coarse sea salt

​To serve:

  • 1 cup refried beans
  • 1/2 cup finely chopped white onion
  • 1/2 cup crumbled queso fresco or cotija
  • 1/2 cup shredded romaine lettuce
  • 1 recipe Quick Roasted Tomatillo Salsita

To Prepare 

Heat a comal or skillet over medium heat until very hot.

To make the sopes: Combine the masa harina and water, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.

Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a thin plastic bag (like the ones from the produce section of your grocery store). One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). You can also flatten and form them by hand. Repeat with all 12 balls.

As you make them, place each sope on the hot comal or skillet. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking.

Take them off the comal and place them on a chopping board. Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal or skillet, and let them cook for one or two more minutes per side, until thoroughly cooked.

If eaten the same day, they may be kept wrapped in a clean kitchen towel. If not, wrap them in a kitchen towel or paper towel, and store inside a closed plastic bag in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal or skillet for a couple minutes before eating. They can also be frozen and kept for months.

Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.

Support Provided By
Read More
Nat King Cole And John F. Kennedy greet an African American debutante.

How African American Debutantes Shaped a New Vision of Black Womanhood

The history of the young Black "deb" illuminates African American women's history and the complexity of racial representation. Theirs is a story of challenging institutionalized stereotypes that limit the role and potential of Black girls.
A bed cushion is carried by a man walking into one of the homes in the Olympic village during the 1932 Los Angeles Olympic Games.

The Olympic Village: A Los Angeles Innovation

The Olympic Village is now an accepted part of the Olympic tradition, but it wasn't always that way. It was an innovation born in Los Angeles.
ROADRUNNER (2021) Anthony Bourdain

Nine L.A. County Spots Anthony Bourdain Would Have Enjoyed, According to Food-Loving Angelenos

Three years after Anthony Bourdain's death, we still think about all the spots he didn't get to try that embody his love of food and immigrant communities. From night markets, tlayudas, knockout Filipino food and more, here are a few L.A. spots we think he would have enjoyed.