Sope, Blue

Sope (Blue, White)

Process

1. Mix the flour with the warm water and a pinch of salt
   1. Dough should be soft, smooth, pliable, not sticky, not cracking.
2. Rest for 5 minutes
3. Divide into balls (approx 45g each)
4. Flatten to ~9–10 cm discs, about 6–7 mm thick.
5. Heat a non-stick or cast-iron pan over medium.
6. Cook each disc on medium:
   1. 50s minutes on the first side
   2. Flip → 40s on the second side
   3. You want them set and lightly dry, not browned or crispy yet. Need to be slightly undercooked to be able to pinch the edges up.
7. While each disc is still hot (within 10–15 seconds of leaving the pan):
   1. Pinch the edges upward with your fingers to create a shallow 5–7 mm rim.
8. Just before assembly:
   1. Heat the pan again to medium-high.
   2. Add the sopes rim-side-up and crisp the flat bottom for 60–90 seconds.
   3. Remove from heat and assemble as desired.

Notes

First time through some of them weren’t fully cooked through and they certainly weren’t fully self-supporting under the weight of the fillings.

Need to understand how to crisp them properly. I’ve added oil to the sopes combined recipe for next time.