Jun 18, 2008
A couple weeks ago my cleaning lady came early and brought with her all the items she would need to show me how to make Sopes. Sopes are a traditional Mexican antojito (basically "snack" or "appetizer") constructed of a thick, homemade tortilla whose edges have been turned up to create a sort of boat for holding all the condiments. On top of the tortilla goes refried black beans, (in our case) shredded chicken, strings of Oaxaca cheese, tomatoes, that powdery, sprinkle-y cheese that they put on everything, Mexican-style sour cream (runnier than the sour cream in the states) and homemade tomato hot sauce. They can have anything you'd like on them, but that's what ours had.
I should have been taking pictures, but I was so amazed at the whole process that I failed to get the old camera a-clicking. Next time we do a cooking project, I'll be sure to get some photos, but for now, I just wanted to say:
Sopes, oh how I love you, let me count the ways...
1. Your yummy, warm and crunchy/chewy tortilla bottom is the perfect base for all things wonderful and diet-busting about Mexican food.
2. Refried beans so carefully placed seem to make the difference between just an ordinary sandwich and a delicious Mexican one. Sope, you would not be the same without your refried-beany goodness.
3. Oaxaca cheese is quite possibly the best, most meltable cheese that could adorn your luscious corn tortilla flavor. In fact, a handmade tortilla with Oaxaca cheese is a delicious snack just by itself, but don't worry Sope, I won't cheat on you.
4. Sprinkle cheese, I wish I knew your name, you add your cheesy flavor to this already awesome creation. You make Mexican food so, so good. Without you the Sopes would not be as pretty as can be.
5. Homemade tomato hot sauce, where have you been my whole life? Thirty one years is too long to live without knowledge of your existence. Now my life is complete.
6. Media Crema you are the proverbial cherry on top of this delicious concoction. You crown this small joy in life with extra fat and flavor, and you make me smile.
Now that I have participated in the making of the most-delicious (and, coincidentally, the only) Sopes that I have ever eaten, I can't get them off my mind! I will be trying restaurant-made Sopes soon to see if they're just as good. They take quite a time dedication to make, and while they're not exactly waste-band friendly, they are muy rico and satisfying in a way that only warm, homemade corn tortillas can be.
If you are in the States I recommend you find your way over to the nearest Mexican part of town and get yourself an order of Sopes. Order at least two, because one will leave you wanting another. If you live in a part of the country that suffers the misfortune of not having a Mexican part of town, you can make them by following a recipe like this one. You won't be disappointed, addicted maybe, but disappointed, no.