When I think of sopes (pronounced ‘soap-ess‘), a lovely no she is family, comes to mind – Maria.
A true Latina through and through, this lady loved to have us over for just about any latin dish you can think of… including nopales…which I didn’t acquire a taste for :/
Highlighting the best however, there were many dishes that truly did stick for me – guess Mexican heritage really does run through my veins! Those were Latino favorites like sopes, enchiladas, fajitas, chilaquiles, arepas, etc.
But the best of these were her sopes – with champurrado! LOL!
I remember trying Maria’s sopes one evening in 2011 and they were so amazing, that I thought she cheated and purchased them. But no. This lady hand made every sope and made them literally to perfection.
A perfect golden tint, with literally the best homemade frijoles I have EVER tried…they included Flor de Mayo (or Flor de Junio) Beans.
They were just perfect sopes.
You get the point.
And well, I guess after these couple years, I still remembered how to pull of what she showed me! A perfectly delicious sope! With of course, beans and cheese.
For this recipe, I used pintos though. Why? Because Flor de Mayo/Junio beans do not readily grow in the USA and as a result they are not easy to find in local stores.
But, no worries – the pinto bean version is the closest in flavor (still that same creamy flavor and texture), and is still very yummy.
Authentically, this recipe would use crumbled cojita cheese, but I simulated it a bit and just used crumbled Daiya havarti cheese. Tastes just as good.
- For the Sopes:
- 1½ cups warm water
- a small squeeze of lime juice
- ½ tsp sea salt
- 2 cups masa harina (I use Bob's Red Mill)
- ¼ cup oil, for frying
- For the Toppings:
- 1 - 15 oz. can pinto beans (drain a little of the water from can)
- 2 tsp onion powder
- 2 tsp garlic powder
- ½ tsp cumin
- dash chili powder
- seasalt, to taste
- ⅓ cup vegan havarti cheese (I use Daiya brand, crumbled) plus some to sprinkle on top
- 1 guacamole recipe (Check recipe index for mine)
- In a glass mixing bowl, add water, salt, and lime to a bowl. Mix, and then add the masa harina and again mix thoroughly. This will be easiest to do with your hands after a few seconds of mixing with a spoon. Do this until you form a soft dough. If the dough is dry, add more water, up to 1½ cups total (any more will be too watery).
- Divide masa dough into medium/small balls, and flatten into disks about ¼ inch thick and 2 to 2½ inches in width.
- Preheat an oiled pan now on medium-low heat.
- Once the pan is heated, add as many sopes as can comfortably fit, and cook each sope for about 2-5 minutes on each side. These will become lightly browned- a golden color, and a little crisp.
- When both sides have been cooked on the sopes, carefully remove from the pan, and place each on a plate that is covered with a paper towel to drain excess oil.
- For the toppings: Prepare beans (by heating them in a sauce pan, adding seasonings, then finally adding in cheese and stirring in well).
- Next prepare the guacamole, and crumbled cheese for when the sopes are ready for toppings.
- When the sopes are done: On top of each, add about 2 tbsp of pinto bean/cheese mix. Then, top with guacamole, vegan sour cream (optional), and vegan crumbled Daiya cheese. Serve with your favorite sauce, or as is. You can add salsa to this recipe as well!
Serve warm, same day. ~Bella