Traditional Sope

Name: Traditional Sope
Total time: 1800 s
Yield: Serves 5 servings
Ingredients: 2.2 lbs corn masa (for about 10 sopes); Salt, to taste; Plastic bags (enough to fold in half for pressing); 1 griddle (comal); as needed Oil,; 9 oz pork (without skin); 1/4 onion; 7 oz Oaxaca cheese; 7 oz grape tomatoes; 2 cups sour cream (about 1/2 liter); 1 lb refried beans (about 500 grams); Ground black pepper, to taste; as needed Recado seasoning,; 1 medium kitchen tongs

GERARDO CARLOS O,K.1 🇲🇽.... 🇱🇺 @cook_5791501

Mérida Yucatán.

Traditional Sope

GERARDO CARLOS O,K.1 🇲🇽.... 🇱🇺 @cook_5791501

Saved

Ingredients

30 minutes

Serves 5 servings

2.2 lbscorn masa (for about 10 sopes)
Salt, to taste
Plastic bags (enough to fold in half for pressing)
1griddle (comal)
as neededOil,
9 ozpork (without skin)
1/4onion
7 ozOaxaca cheese
7 ozgrape tomatoes
2 cupssour cream (about 1/2 liter)
1 lbrefried beans (about 500 grams)
Ground black pepper, to taste
as neededRecado seasoning,
1medium kitchen tongs

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Steps

30 minutes

1

Cut the pork into cubes and marinate with recado seasoning, salt, and pepper. Let it rest for 10 minutes. Cook until the pork releases its juices and is fully cooked.
2

Sauté the refried beans with the onion, diced. Set aside.
3

Prepare the masa by mixing with water and salt. Shape into several balls for sopes. Flatten each ball and pinch the edges to form a rim. Cook on a griddle (comal) on both sides with a little oil. Spread beans on each sope, add the pork on top, then finish with cheese and sour cream.