Ric
Nov 30, 1919, 12:00 AM
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I just got back from a week and a half in Mexico. It was split between a week in the Celaya area (visits to Querretaro, Celaya, Leon) and Ixtapa/zhihuatanejo. In both places I had 'sopes'. As far as I could tell, it was simply the same masa as for tortillas, only left much thicker, toasted on one side, flipped, and then crimped around the edge to leave a sort of tart shell 3 inches accross. I then had it filled with everything from squash blossoms to chorizo and topped with lettuce and chopped tomato and pico de gallo. My question is - am I right about the dough? Anyone ever made these? It looks simple but I haven't tried it yet. It sure makes a great breakfast food (and fast!).
Ric
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