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Sope
SUBMITTED BY: Philip Dorwart


INGREDIENTS
3 cups masa harina (all purpose flour will do)
2 cups warm water
1 Tablespoon salt
oil for frying


DIRECTIONS
Combine the flour, 2 cups of water and salt until a soft dough forms. If dough seems dry, add water by the teaspoon until soft. On a lightly floured surface, knead until all ingredients are well combined, about 5 minutes.

Roll small balls out of the dough, 1 inch for small, 2 inch for regular size, 3 inch for large sized sopes. By hand, press each ball to about ½ inch thick. Or use two pieces of parchment paper, sandwiching the ball, and pressing with a plate. Use a drinking glass that the bottoms diameter is smaller than the pressed out dough. Press the glass bottom into the center of the dough; flatten the center and allowing a ridge to rise. Use parchment paper to keep the glass from sticking.

Heat 1/4 inch of hot oil in a frying pan, fry the dough on both sides until lightly golden brown and cooked thoroughly. Garnish with one of the following toppings, and serve immediately.

Topping - Shredded Beef
SUBMITTED BY: Philip Dorwart


INGREDIENTS
1½ pounds beef
2 onions, coarsely chopped
6 cups water
1 cup red chili sauce
1 cup tomato sauce
cotija cheese


DIRECTIONS
Simmer beef in 6 cups of water for 4 hours. Remove from water, allow it to cool. Shred with 2 forks or pull apart with your fingers. Stir in remaining ingredients, simmer for 45 minutes. Top sopes with beef and a teaspoon of crumbled cotija cheese.

Topping - Vegetables
SUBMITTED BY: Philip Dorwart


INGREDIENTS
1 whole onion, peeled and chopped
3 carrots, peeled and chopped
5 cloves garlic, peeled and chopped
2 green zucchini, chopped into ½ inch cubes
3 large potatoes, peeled and chopped
2 yellow zucchini, chopped into ½ inch cubes
1 teaspoon finely diced, seeded jalapeno
2 tablespoons oregano
2 teaspoons cumin
8 cups vegetable broth
1 teaspoon salt
1 tablespoon oil
parsley for garnish


DIRECTIONS
In a large pot, bring broth to a boil. Add carrots and potatoes, reduce heat and simmer for 45 minutes. Add onion; simmer for an additional 15 minutes.

In a medium saucepan, sauté the zucchini, jalapeno, garlic, and seasonings in hot oil for 8-10 minutes. Strain the carrots, potatoes and onions from broth and drain on paper towels. Top sope with the stewed vegetables and then a layer of sautéed vegetables; add a sprig of parsley for garnish.

Topping - Bean & Cheese
SUBMITTED BY: Philip Dorwart


INGREDIENTS
4 cups warmed refried beans
16 oz. shredded jack cheese
4 oz. cotija cheese, crumbled
6 green onions, chopped


DIRECTIONS
Top each sope with 1-2 tablespoons of shredded jack, including the edges. Heat sopes under broiler until cheese begins to bubble and brown. Add beans, cotija and green onion.

Topping - Seafood
SUBMITTED BY: Philip Dorwart


INGREDIENTS
3 lbs cooked shrimp, skin removed and coarsely chopped
2 cucumbers peeled and coarsely chopped
1/4 cup oil
1 teaspoon salt
½ cup chopped cilantro
4 tomatoes, seeded and diced
2 tablespoons lime juice
½ cup chopped white onion


DIRECTIONS
Toss together all ingredients and top the sopes. Serve immediately -liquids in the topping may make the sopes soggy.