sopes_anchor
Make sopes, savory corn tarts, for your next party and watch the platter vanish.

Sopes — savory Mexican masa tarts — are kind of like the guy who lives under the bridge by choice, the one you only ever hear about as an urban legend, and you assume he’s not real. Then one day you see him pushing a wheel-mounted half-ton sculpture of Republican presidential candidate Donald Trump eating his own head made entirely out of scrapped Motorola Razrs circa 2006 and think, “Wow, why isn’t this more of a thing?”

It’s probably because sopes are a bit of work. You have to press them like a tortilla, but not too much! And you have to griddle them like a soft tortilla, but not all the way! And then you have to shape them into little cups while they’re still warm, but not too cold ’cause then they won’t form right! Finally you fry them like a hard taco shell, but not too much — it should still have a soft interior! Then there’s the stuffing.

Sounds like a pain, right? Maybe, but it’s really not as hard as it sounds, and by your second go-round you’ll be a seasoned pro. Also, they’re impressive. You walk out with a tray of these, and people are like, “Oooh, what is that?! Gimme!!” And because you’re a boss, they shall receive the glory that is the sope.