How to make it

  • In bowl combine masa harina, flour, salt. Stir in water and egg. Add melted shortening, mix well. Gently knead dough until its moist but holds its shape. Cover and chill for 1 hour.
  • While dough is chilling begin preparing salsa. In pot place tomatillos and jalapeno and cover with water. Bring them to boil until the tomatillos skins turn brownish color. Using slotted spoon scoop tomatillos and jalapeno out and place into blender; add about 1/2 cup of water from pot. Add onion, garlic, cumin and salt. Blend several minutes until smooth.
  • To cook cecina heat skillet on high, place cecina onto skillet until browned on each side; about 3-5 minutes each side. Remove and repeat until all are cooked.
  • Divide dough into 6 portions. Roll one portion of the dough into a ball (keep remaining dough covered to prevent drying out; if it dries out add a little water) On floured surface pat ball into and roll inbetween a plastic bag to form and oval shape about 4" long; form a shell by pinching up the edges of the round to make a ridge. Repeat until dough is all done.
  • Pour oil into skillet about 1/2" deep. Heat to 365 degrees. Fry shells a couple at a time. About 1-2 minutes per side until crisp. Turning only once. Using slotted spoon remove shells from oil and place on paper towel to drain excess oil.
  • To assemble sopes spread about 3 tablespoons evenly onto each sope. Add 1 tablespoon mexican creama to each and top with casero cheese. Serve with cecina, refried beans and rice.

Reviews & Comments 2

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  • mrcooksalot 7 years ago
    So good... I always go to the carneceria with my guys and pick up marinaded cecina for our friday bbqs in the field at work... Causes a great amount of intrest let me tell ya. Thanks for another awesome post GRF.....
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  • pkusmc 7 years ago
    Wow, SB, that looks and sounds delicious.
    Was this review helpful? Yes Flag

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