I now know how much more I can learn from Rick and others. I grew up in Texas and have ate and watched a lot of videos, know about corn & flour tortillas, corn chips, flour tortilla "chips", flautas burritos enchiladas quesadillas tostadas and (non Mexico?) things like empanadas pupusas... Rick was the first place I ever saw "enchiladas" that were NOT rolled, but this is completely new to me. So cool!!!!
In Mazatlán sopes almost always have a little shredded lettuce and Méxican crema on top of the filling (as well as the cheese). So good for the taste buds, but so bad for the diet! Lol. Thanks, Rick!
Sopes have been one of my favorite things to eat since I first found them in Tucson years ago. I have made them myself when I lived in Tucson, but we were able to buy fresh masa there. Fortunately, we have a place where I live in Tennessee that makes incredible sopes.
I have been watching you since I was a young woman. I am so glad to see you are YT!! Edit: I made these today and oh my, are they delicious. I am serving them filled with Carne Guisada, refried beans (from scratch), and Mexican rice!
so glad I found this video! I was reading your sope recipe in your cookbook and couldn't quite put all the concepts together, et voila! The magic of youtube saved me
I’m thinking breakfast alternative here. Egg chorizo filling with queso y crema and a topping of cilantro. The possibilities seem endless. Thanks. This is new to me.
Oh yeah, I'm going to make these today, I have some leftover blue corn masa and pork belly adobada... We can do this! Masienda is great product, it's what I use!
Omg my mouth was watering I usually make dem wit papas and chorizo and salsa and bistec and ur toppings fresco cheese avcodos dis are so delicious I luv ur videos thank u for sharing have a blessed day Rick💯🤤🤤🤤🤤🤤
Hi, there exist in Hidalgo Mex, sometnig close, the form of masa is a square but thin as a tostada, and they are filled with col and a special non spicy red salsa, they are also called chalupas as the finger snack from Puebla but are very different. The way of frying this sopes remind me to them 😁 that's all.
I'm Mexican Salvadoran, but grew up in a Middle Eastern neighborhood in Encino California. So I like to incorporate flavors that I grew up with. Hands-down, one of the best ingredients you can add to your beans, tacos and especially sopes? FETA CHEESE! Especially Bulgarian feta if you can get it from the Middle Eastern market. Otherwise, just regular feta cheese gives it such a nice flavor. I tend to mix the feta with the queso fresco! One of the best tacos I've ever had are ones that I made up with ground turkey, and mix it with garlic powder, onion powder, pepper, a little bit of Johnny's seasoning and a lot of smoked paprika. Then I use those smaller corn tortillas that the street vendors use, and all add shredded lettuce, diced tomatoes, a little bit of shredded cheddar, green salsa, sour cream and feta cheese. I promise you, they will become addicting. Ever since I've had my tacos, I don't like other tacos and especially beef tacos. I'm not using turkey to be healthy, but it's especially because of the taste and it brings the entire meal together.
This looks like so much fun for a party! I love that this can be made ahead. One question I've been wanting to ask Rick is the best way to efficiently prepare fresh tortillas for a crowd. I've had 4 or 5 people over for tacos but it seems like I'm standing at the stove making tortillas for 30 minutes! Is there a good way to do this more efficiently? Thanks! These recipes and videos have spread a lot of happiness for myself, friends, and family. -Adam
I feel your pain, I don't really think there’s an easy way around it. For people to feel satiated you normally need around 8 tacos per person, so for a group of five that’s at least 40 tacos. Unless you have a very big comal, on a home setting you will be working with a pan that’s probably around 12 inches, where you can probably accommodate 3 tortillas at a time, it takes around 2.5 minutes to cook 3 tortillas, so 40 tortillas will take aprox 33 minutes at best. I’m guessing you are using a tortilla press, if you are skilled with it, and get a hold of a very big surface where you can place something like 8 tortillas at a time, with enough practice you could probably cook 40 tortillas in 15 minutes, which is not bad at all, but you need some Mexican abuela skills to pull something like that off 😁
Ever since I found you on PBS, I've followed you, you truly honor the flavors of Mexico 🇲🇽 😋
Nice recipe. How is your daughter doing? I remember watching pbs channel and your daughter would join you sometimes. 🤗🤗🤗
I now know how much more I can learn from Rick and others. I grew up in Texas and have ate and watched a lot of videos, know about corn & flour tortillas, corn chips, flour tortilla "chips", flautas burritos enchiladas quesadillas tostadas and (non Mexico?) things like empanadas pupusas... Rick was the first place I ever saw "enchiladas" that were NOT rolled, but this is completely new to me. So cool!!!!
In Mazatlán sopes almost always have a little shredded lettuce and Méxican crema on top of the filling (as well as the cheese). So good for the taste buds, but so bad for the diet! Lol. Thanks, Rick!
Sopes have been one of my favorite things to eat since I first found them in Tucson years ago. I have made them myself when I lived in Tucson, but we were able to buy fresh masa there. Fortunately, we have a place where I live in Tennessee that makes incredible sopes.
These are the sopes of my heart.
Sopes with picadillo, shredded lettuce, dice tomatoes, crema or queso fresco and salsa. 😋 One of my favorite.
Crema and Queso Fresco🤤
Rick Bayless Crispy Fried Soap is amazing, I'll definitely give it a try 👍
*sopes. Idk if crispy fried soap would taste good. Lmao.
I thought these were close to Salbutes from Belize but watching this they arent close. Thanks for the video.
I have been watching you since I was a young woman. I am so glad to see you are YT!!
Edit: I made these today and oh my, are they delicious.
I am serving them filled with Carne Guisada, refried beans (from scratch), and Mexican rice!
I love sopes.🎉😍
Haven't had Sopes much due calories. I'd rather have tostadas. Tostadas can be made in so many different ways. Rick Bayles provides much inspiration.
I used to eat similar sopes from a cart in Northern California. Thanks for this recipe, looking forward to trying it.
so glad I found this video! I was reading your sope recipe in your cookbook and couldn't quite put all the concepts together, et voila! The magic of youtube saved me
I’m thinking breakfast alternative here. Egg chorizo filling with queso y crema and a topping of cilantro. The possibilities seem endless. Thanks. This is new to me.
Oh yeah, I'm going to make these today, I have some leftover blue corn masa and pork belly adobada... We can do this!
Masienda is great product, it's what I use!
Can I come over? 😆
Definitely one of my favorite dishes
So delicious have to make my own homemade sopes
Flattening the bottom of the sopes is easier using a small glass to press into the dough. Like a small juice glass.
Hello mr Rick
Is a different way you start it
Nice trick...I know you from PBS
Use to watch your show is good to see you again..
It's like corn bannock that you form into a bread bowl. and im loving it.
I love these sopes, con asientos de chicharrón, frijoles refritos, quest fresco, jalapeños y cilantro. Yuuuuuuummmmm
As an Okie, Thanks 🙏 for this!
Omg my mouth was watering I usually make dem wit papas and chorizo and salsa and bistec and ur toppings fresco cheese avcodos dis are so delicious I luv ur videos thank u for sharing have a blessed day Rick💯🤤🤤🤤🤤🤤
I haven’t had Sopes in years . I need to make some .
Love all Rick’s classes🐞
Today I learned Rick cuts his English muffins with a knife…. Savage!
This recipe looks awesome though!
Thank you for the tips!
Awwwww hell yeah, I love these!
Thank you they came out awesome
Thanks Rick
One of my favs😋
I love sopes 🤤🤤🤤
Hi, there exist in Hidalgo Mex, sometnig close, the form of masa is a square but thin as a tostada, and they are filled with col and a special non spicy red salsa, they are also called chalupas as the finger snack from Puebla but are very different. The way of frying this sopes remind me to them 😁 that's all.
I miss the La Pina flour…looks delish😎❤️
Nice!!! I love sopes!!
🎉thank you!!!
How does he stay so fit on this diet delicious as it is?
great video!
i love the sopes and the gorditas
I'm Mexican Salvadoran, but grew up in a Middle Eastern neighborhood in Encino California. So I like to incorporate flavors that I grew up with. Hands-down, one of the best ingredients you can add to your beans, tacos and especially sopes? FETA CHEESE! Especially Bulgarian feta if you can get it from the Middle Eastern market. Otherwise, just regular feta cheese gives it such a nice flavor. I tend to mix the feta with the queso fresco! One of the best tacos I've ever had are ones that I made up with ground turkey, and mix it with garlic powder, onion powder, pepper, a little bit of Johnny's seasoning and a lot of smoked paprika. Then I use those smaller corn tortillas that the street vendors use, and all add shredded lettuce, diced tomatoes, a little bit of shredded cheddar, green salsa, sour cream and feta cheese. I promise you, they will become addicting. Ever since I've had my tacos, I don't like other tacos and especially beef tacos. I'm not using turkey to be healthy, but it's especially because of the taste and it brings the entire meal together.
Great I always enjoy you making delicious grub…thanks #lvdrizzle
Thank you is that your Restaurant I know you y in New York
We call those Picadas in Puebla, same thing though... just depends where in Mexico you are
THANKS YOU GOODNESS 🌟 AMAZING LOVELY S ...FRY DAPHNE COTTON ALWAYS 💜 AWESOME
This looks like so much fun for a party! I love that this can be made ahead. One question I've been wanting to ask Rick is the best way to efficiently prepare fresh tortillas for a crowd. I've had 4 or 5 people over for tacos but it seems like I'm standing at the stove making tortillas for 30 minutes! Is there a good way to do this more efficiently? Thanks! These recipes and videos have spread a lot of happiness for myself, friends, and family.
-Adam
I feel your pain, I don't really think there’s an easy way around it. For people to feel satiated you normally need around 8 tacos per person, so for a group of five that’s at least 40 tacos. Unless you have a very big comal, on a home setting you will be working with a pan that’s probably around 12 inches, where you can probably accommodate 3 tortillas at a time, it takes around 2.5 minutes to cook 3 tortillas, so 40 tortillas will take aprox 33 minutes at best.
I’m guessing you are using a tortilla press, if you are skilled with it, and get a hold of a very big surface where you can place something like 8 tortillas at a time, with enough practice you could probably cook 40 tortillas in 15 minutes, which is not bad at all, but you need some Mexican abuela skills to pull something like that off 😁
yummmmmmmmmm
nice a youtuber who never replies /acknowledge his viewers, very cool!
Woot, gj rb
Mmmm
Dang🔥🔥💛💛🇺🇸🇲🇽
😋
Can you do one for gorditas?
Hay
Can i do it in oven????
🤤
They look to thick from what I'm use to and the method not quite the way I learned how to make them.
🦊
I'm not nearly coordinated enough to pinch up a wall.