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Flavorful Mini Sopes and Tostadas Platter Easy Recipe for Crowd Snacks

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This recipe features thick, pillowy mini sopes and crispy tostadas topped with a smoky black bean spread and fresh toppings, perfect for crowd-pleasing snacks with Mexican street food flair.

Ingredients

Scale
  • 1 ½ cups masa harina (corn flour for tortillas)
  • 1 cup warm water
  • ½ teaspoon salt
  • 2 tablespoons vegetable oil or lard (for frying and richness)
  • 8 small corn tortillas
  • Vegetable oil for frying or baking
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 small chipotle pepper in adobo sauce (optional)
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • Crumbled queso fresco or cotija cheese
  • Fresh cilantro leaves, chopped
  • Diced ripe tomatoes or pico de gallo
  • Sour cream or Mexican crema
  • Thinly sliced radishes
  • Avocado slices or guacamole
  • Pickled jalapeños

Instructions

  1. In a medium bowl, combine 1 ½ cups masa harina and ½ teaspoon salt. Slowly add 1 cup warm water while mixing with your hands until a soft dough forms. It should be pliable but not sticky. If too dry, add a tablespoon more water; if too wet, sprinkle a bit more masa. Let it rest for 10 minutes.
  2. Divide the dough into 12 equal balls (about 2 tablespoons each). Flatten each ball between your palms or using a tortilla press lined with plastic wrap to about 3–4 inches (7.5–10 cm) wide and roughly ½-inch (1.3 cm) thick. Use your fingers to pinch up the edges into a slight rim.
  3. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Fry sopes 2-3 minutes per side until golden brown and crisp on the edges but still soft in the center. Transfer to paper towels to drain.
  4. Blend black beans, chipotle pepper, garlic, cumin, salt, and pepper in a food processor until smooth but still slightly chunky. Taste and adjust seasoning. If too thick, add a splash of water or broth.
  5. Heat oil in a deep pan to 350°F (175°C). Fry tortillas one by one, flipping until crisp and golden, about 1-2 minutes per side. Drain on paper towels. Alternatively, bake at 400°F (200°C) for 8-10 minutes, flipping halfway, brushing lightly with oil.
  6. Spread a spoonful of black bean puree on each sope and tostada. Top with cheese, cilantro, tomatoes, radishes, and avocado slices. Finish with a drizzle of sour cream or crema and a few pickled jalapeños.
  7. Serve immediately while sopes are warm and crispy. If needed, keep sopes warm in a low oven (200°F/90°C) while finishing assembly.

Notes

Rest dough for 10 minutes to improve pliability. Pinch edges of sopes to hold toppings. Use medium heat for frying to avoid burnt edges and raw centers. Black bean spread can be made a day ahead to deepen flavors. Leftover sopes can be reheated in a skillet to regain crispness; avoid microwaving. Tostadas can be baked for a lighter version.

Nutrition

Keywords: mini sopes, tostadas, black bean spread, Mexican street food, crowd snacks, easy recipe, vegetarian, gluten-free

Find it online: https://magnetmeal.com/flavorful-mini-sopes-and-tostadas-platter-easy-recipe-for-crowd-snacks/