The first time I had a sope was at this little restaurant called Maize in Chicago. I wasn't quite sure what to make of it the first time I had one; it just looked like a fried tortilla shell, but the corn flavor was much more intense, and it didn't taste greasy at all. I've been smitten with them since, but I haven't been able to find them in Ohio, nor have I recreated them at home since I'm always a little leery about frying in the apartment. That is, until I ran across this website that walked through the process. I didn't use the exact same recipe that they did, but I did find their instructions wonderful.
Turns out sopes are pretty easy to recreate. I'm not sure if this is the most authentic version of them, but it is an incredibly tasty one. The only part that might scare off people is the moment the thermometer comes out to measure the hot fat. Instead of filling a large pot with gallons of oil and frying them all at once, I poured just a tiny amount into the smallest pot I could find and fried each sope individually. It took a little longer than I had originally planned, but it made for a cleaner process. As for the fillings, I just decided to use what I had on hand, which included a can of black beans, some leftover roast pork, salsa, and sour cream—whatever filling you decide is up to your own preference. These little guys make for a great alternative to tortillas.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
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