Seriously people, frying things is majorly awesome! Of course, we know you already know that. But, damn, sometimes you just need to say things out loud. We. Love. Crispy. Fried. Goodness! Well, I mean, maybe not everything. There is always that creep, hawking thick battered abominations, out of a ramshackle carnival trailer. But, were not talking about submerging the snack aisle of the gas station into the ol' Fry Daddy here. We are slightly more civilized here. Slightly.
The sope is simple in its ingredients, but totally transformed into something amazing by frying. It is one of those dishes that is both, the perfect vehicle for almost any topping you could imagine, but totally able to stand all on its own. In this particular version, we decided to take full advantage of that bubbling oil, and double up on our intake crispy goodness. If you are going to do it, do it right; we always say.
Not unlike the sope, a jalapeno is totally transformed when it hits hot oil. Understandably, this may be a little intense for some people. So, the technique could also be used on other, less spicy peppers. However, the frying process does mellow out the heat slightly. So, we definitely recommend trying the jalapeno first, before totally wussing out. In truth, the heat is the last thing you should be worrying about when you make this dish. What should really concern you, is how you are going to feel about yourself when you realize you just ate enough of these tasty little dudes for 4 grown men. Fried is good. But it can be dangerous.
- jalapenos (15-20)
- shredded red cabbage
- queso fresco
- salsa (optional)
- oil for frying
for the sopes:
- 2 cups masa flour
- 1/2 tsp salt
- 1 1/3 cup water
- oil for frying (we used the same oil for the jalapenos and sopes)
Combine masa, salt, and water in a bowl. Mix thoroughly. If dough feels dry, add water, 1 tablespoon at a time until moist, but still maintains shape.
Add 1-1 1/2" oil to a high walled, heavy skillet. Heat to 325-350 (you do have a thermometer, right). Fry the rounds in batches, 3-4 at a time, until golden brown. About 2-3 minutes. Remove from oil, drain on paper towels. Top with remaining ingredients, serve immediately.
for the jalapenos:
- 15 - 20 jalapenos, cleaned
- oil for frying
- salt to taste
Add 1-1 1/2" oil to a high walled, heavy skillet. Heat to 325-350. Fry the rounds in batches, 5-6 at a time, until softened and cooked though, about 6 to 7 minutes. Remove to paper towel to drain and sprinkle with salt. Repeat with remaining jalapenos.
Assemble sopes. And try not to over do it. Enjoy!