Mix the first three ingredients. Add the broth a little at a time eventually letting the marina absorb all the liquid, the water should also be added a little at a time being careful not to make the masa wet. Season with salt and knead the dough by hand from 3 to 5 minutes. Let the dough rest for about 5 to 10 minutes.
Heat up your griddle to medium high heat. Portion out the dough to the size of a golf ball then flatten out with the palm of your hand to half the thickness of a slice of bread. On your medium hot, clean griddle lay your sopes down, after about one minute flip the sopes to the other side and let cook for another minute then flip over again you will notice the brown speckled sopes, now pull your sopes off the griddle. Before they cool too much, pinch the sides up to form a small wall.
They are now ready to fill with your choice of filling (chorizo, black beans, and chile and cheese).
Serve with Chile Arbol Salsa.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (52g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 24 (100%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 5.8mg||2 %|
|Sodium 362.9mg||13 %|
|Potassium 4.9mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.1g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 24
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!