Sopes, chalupas, huaraches, pellizcadas, etc. are all related and stand for masa boats filled with all sorts of yummy things..... this is a great fridge cleaner outer and the combinations are endless!!!!
You will need:
Maseca brand corn flour (1 bag is 1 kilo)
White, All purpose flour (add 1/2 cup for each 2 cups of Maseca
Oil for frying
Assorted Fillings (chicken, beef, veggies, fish, etc.)
Pico de Gallo (tomato, onion, cilantro)
Finely shredded lettuce Cotija cheese or grated cheese
Crema or Sour Cream
Put 2 cups of the Maseca flour and 1/2 cup regular flour, in a large bowl and add water, 1/2 cup at a time and work with your hands until the dough no longer sticks to the bowl. Should feel tender and not be runny or wet but moist. Cover with moist towel so dough doesn't dry out, even when using.
Be sure your oil is hot, that you have either a colander or a plate with paper towels ready and your thongs or a perforated spoon or wire to fish out.
Make a ball about the size of a ping-pong ball in your palm with the dough and you can either flatten with your hand or use a plastic bag and put inside (cut the sides open) or use a tortilla press or a plate or a jar or.... you get the idea, we're making thick little disks about 2-3 inches diam. or you can make them botanas and do them smaller..... Once you've flatten them out to about 1/8-1/4 thickness, pinch the edge UP so you make a barrier to keep stuff in and they will look like little boats.
Fry them in the oil, taking care to turn them before they puff up but make sure they are cooked (they will not get golden unless you burn them), about 5 min or so. Drain and go thru the dough. They are now ready to fill. Traditional Fillings: (if you want recipes for these, let me know) Chorizo, Chicken, Picadillo, Chicharon, Mushroom, Huitlacoche, Beans and Cheese, Zuchinni, any leftovers, etc.
To serve: Spread a little refried beans on the bottom, put filling on top and then comes the Pico de Gallo topped with lettuce, crema, grated cheese and radishes! TA DA! Sopes....
If they're round with ridges they are called sopes and pellizcadas (pinched ones), chalupas are more oval sopes; huaraches are larger and have no ridges but all basically the same and just as tasty. You can also put guacamole, salsa, catsup (yes, I know), jalapenos, etc. on top. Don't forget: No rules apply to these and the sky's the limit to get creative!