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HOW TO MAKE SOPES. 1. Form The Dough. In a bowl, mix together your dry ingredients. Then, using your hands, work the lard into the dry ingredients. Add half of your warm water and mix with hands, slowly adding more water as you mix. The dough should be soft and tacky, but not quite sticky. 2.
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To bake: Preheat oven to 400°F. Transfer the sopes to 2 large baking sheets and bake for 5 minutes to fully cook the sopes. To fry: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the sopes 2 or 3 at a time, flipping frequently, for about 2 minutes until light golden brown.
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Preheat a comal or griddle or cast iron skillet over medium heat. You want it less than 500°F, and about 350°F is best. Form the masa into balls of about 45 grams, or the size of a golf ball. Pat them into fat tortillas, gorditas, between your palms. You want them about 1/4 inch thick or a little fatter.
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Then pinch off a knob of dough and roll it into a three-inch ball, and press down with your palms to form a disk that is about five inches across and ¼-inch thick. Griddle the disks on a comal or.
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Heat the remaining 2 cups grapeseed or vegetable oil in a large saucepan over medium heat until 350ºF. Line a second baking sheet with paper towels. Place 1 sope in the hot oil and fry until golden brown in spots, flipping halfway through, 1 to 1 1/2 minutes total. Transfer to the paper towels.
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Remove from griddle and quickly pinch edges to form a 1/2 inch rim around the edges. Place on a baking rack. In a 12 inch skillet with straight sides, melt lard or shortening over medium high heat. When the lard/shortening is hot, add half the grilled sopes, flat side down, without crowding the pan.
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Preheat a comal or well-seasoned cast-iron skillet to medium heat (350 degrees), about 2-3 minutes. If you don't have a well-seasoned cast iron skillet, use a nonstick skillet. Once hot, carefully add 4 sopes in a single layer. Cook just until the bottoms feel dry and light golden spots appear, about 60 seconds.
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Stir the masa, salt and water together until a dough forms. With lightly floured hands, knead the dough for a few minutes. Form the dough into a large ball. Cover with a damp kitchen towel and let rest for 20 minutes. Divide the dough into golf ball sized portions and roll each one into a ball shape.
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Form the Sopes. Heat the griddle or cast iron skillet over medium-high heat. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover it with the other piece of plastic.
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Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool. Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary. Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
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Hello, my friends! Welcome to another exciting cooking tutorial. Today, I will be walking you through how to make authentic Mexican Sopes, step by step. Alth.
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**Step 3: Cook the sopes** Now it's time to cook the sopes. Heat a griddle or non-stick skillet over medium heat and lightly grease it with oil. Place the sopes on the griddle and cook for a few minutes on each side until they are lightly browned and cooked through. Remove the sopes from the heat and let them cool slightly before adding the.
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Use the lined tortilla press (or the bottom of a plate) to flatten each ball to ¼"- ½" thick and about 4" - 4 ½" in diameter. 3. Cook on Comal. Gently peel off the plastic and place each of the thick tortillas on the comal. Cook on one side for 30 seconds, then flip and cook for another 30 seconds. 4.
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Pull off a 3 oz. chunk of masa dough and use your hands to roll it into a ball. (3 oz. is somewhere between a golfball and a racquetball.) Surround the dough ball in plastic (or a Ziploc bag) and use a flat-bottomed baking dish to flatten it to 1/4" thickness. Pre-heat a dry skillet or comal to medium heat.
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Grab a piece of dough and form into a ball, the size of a ping pong ball (this is to know how much to use). Pat into a flat circle and add on the dry pan. Heat up for a total of 5 minutes, turning frequently. Once the dough is done, shape the sopes by pinching the border to form a wall.