2

The standard method of making sopes (and also huaraches, chalupas*, and gorditas*) can be summed up as:

  1. form medium-thick masa patties
  2. griddle those on both sides on a dry griddle
  3. form the raised edges of the sopes
  4. let sopes cool
  5. shallow-fry the sopes on both sides
  6. add toppings and serve

Sample instructions, here.

The problem with the shallow-frying is that it's a very messy step, and sometimes you dip them in tomato sauce, making the frying even messier.

I'm wondering if step (5) could be replaced by baking them in a very hot oven, and if so what the optimal combination of time, temperature, and oil would be. I've found a few internet sources with oven-baked sopes, but none of them appear to be very well-tested. Has anyone actually tried this, or something similar, and if so what was your experience?

(* the traditional Mexican dishes by this name, not the Taco Bell versions, which are quite different)

FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
  • 1
    I've never tried it, but I'd brush or spray them with oil before baking. You might even put them on a wire rack if you have a fan oven so that it's sort of like an air fryer. – Joe Dec 16 '20 at 16:53

0 Answers0