Mexican: Sopes

Makes 6 sopes approximately 10cm in diameter, can decrease size for more of a snack bite as desired. Increase recipe size as required.

INGREDIENTS

• 2C Masa Harina
• 1C Warm Water, more as required
• Oil, for shallow frying
• Toppings!

Toppings: Any combination of the following (in FODMAP friendly quantities):

• Shredded or minced chicken/beef/pork, cooked
• Fresh or breaded fish pieces/bites, cooked
• Lettuce, thinly sliced
• Red or Green Cabbage, thinly sliced or grated
• Feta, crumbled
• Cheddar Cheese, grated
• Tomatoes, diced
• Avocado, diced or sliced
• Carrot, grated
• Corn Kernels, charred
• Roasted Tomato Salsa
• Guacamole
• Sour Cream
• Coriander
• Hot sauce (FODMAP friendly)

INSTRUCTIONS

1. Mix the masa harina and the water together in a bowl. Knead until it forms a smooth ball (you may need additional water, adding small amounts only at a time).
2. Separate the dough into portions and roll into balls.
3. Place a separated plastic bag onto a tortilla press, covering both sides. Add a portion of dough into the press as squash to form a pancake shape (you may need to flip the dough around to squish the other side also to make it an even thickness). If you don’t have a tortilla press, you can use an alternative heavy flat object and press down to flatten.
4. Heat oil in a large pan over medium-high heat.
5. Fry both sides of the dough until light brown. This will take a couple of minutes each side.
6. Once cooked and browned, remove from pan and place on a paper towel to drain any excess oil.
7. Wait for the sopes to cool slightly, then pinch the sides up to form a small wall around the edge.
8. Serve with toppings.