When traveling in Mexico or dining out closer to home, I seek out antojitos — those little whims of street snacks and appetizers. My favorites include flavor-packed, handheld chalupas and sopes made from corn masa dough that has been transformed into crispy, crusty golden containers. They are perfect for Cinco de Mayo, but equally delicious any day of the year.
After a year of pandemic yeast dough and quick bread projects, it’s a pleasure to work with corn masa dough — it’s super simple and forgiving. This flavorful, gluten-free dough is used in the Mexican kitchen for everything from corn tortillas to quesadillas, tamales, dumplings and — of course — shallow rounds for sopes and chalupas that resemble small canoes.
If you live near a tortilleria, by all means purchase freshly made masa dough for the snacks. Most of us will have access to powdered corn masa in a Mexican market or large grocery store. It’s super simple to reconstitute the powdered masa with hot water for tortillas. For the recipes below, a bit of oil, salt and baking powder yields a tender result.
Crispy Chalupas (0r Sopes) with Various Toppings
This recipe takes about 45 minutes to prepare and serves up to 24
2 cups (10 ounces) powdered masa harina, such as Maseca, OR 1 pound fresh masa dough for tortillas
2 tablespoons sunflower, safflower or expeller pressed canola oil
1 teaspoon salt
1/2 teaspoon baking powder
Sunflower, safflower or expeller pressed canola oil for shallow frying
Chopped fresh cilantro, for serving
Salsa, warmed for serving
Mix masa harina and 1 1/3 cups very hot water in a medium-size bowl with a spoon until a dough forms. (Alternatively, put fresh masa dough in the bowl without the water.) Add 2 tablespoons oil, salt and baking powder. Use clean hands to work ingredients into dough, then gather dough into a smooth ball. Dribble in teaspoons of water as needed to make a soft dough that isn’t crumbly.
Divide the dough in half, then divide each half into 10 to 12 equal portions (each about 1 ounce) and roll each into a ball. Cover the balls with a damp towel.
For chalupas, put one dough ball onto a piece of parchment paper. Use clean hands to shape the dough ball into a football about 2 ½ inches long. Use your fingertips to press a slight indentation in the center of the football to form a shallow canoe shape about 2-inches long with thick sides. Place it back under the damp towel while you shape all the balls. (Always keep the dough covered with a moist towel to prevent drying.)
Alternatively, for sopes, flatten the ball into a 2 ½ inch diameter round disk. Use your fingertips to pinch up an edge, about ½ inch in height, to form a shallow cup.
Line a baking sheet with a paper towel. Turn on the exhaust fan.
Pour oil into a large nonstick skillet to a depth of ¼-inch. Heat over medium until hot but not smoking. Check the oil temperature by dipping an edge of a corn masa shape into the oil; it should sizzle. Add several corn masa shapes (canoes or cups) to the pan without crowding them. Fry until bottoms are beautifully golden, about 2 minutes. Carefully flip to fry the edge of the shapes to golden, about 1 minute. Flip again so they are flat side down and spoon a little of the oil in and around the shapes’ edges. Cook 1 to 2 more minutes to crisp. Carefully remove to prepared baking sheet. Repeat to fry all the shapes.
Top each hot, crispy chalupa or sope with 1 to 2 tablespoons of the warmed filling of your choice. Choices include caramelized onion and tofu picadillo (see recipe below), (potato, poblano and chorizo (see recipe below) or shredded chicken with chipotle and avocado (see recipe below). Other easy options include sauteed mushrooms and onion, guacamole, refried black beans and shredded cheese
Sprinkle with cilantro. Spoon on salsa as desired. Eat out of hand with plenty of napkins or place on a plate, garnish with a salad and use a fork to enjoy.
Caramelized Onion and Tofu Picadillo
This recipes takes 25 minutes to prepare and makes about 4 1/2 cups
2 tablespoons vegetable oil
1 small (6 ounce) sweet onion, chopped
1/2 medium-size red bell pepper, seeded and chopped
2 or 3 cloves garlic, minced
1 (6-ounce) can tomato paste
1/3 cup sliced pitted manzanilla or kalamata olives, or a combination
1 tablespoon cider vinegar
1 teaspoon kosher salt
1 teaspoon smoked sweet paprika
1/2 teaspoon ground cumin
1/4 teaspoon each: dried oregano
1/4 teaspoon thyme
Pinch of sugar
Pinch of cinnamon
Pinch of crushed red pepper flakes
1 pound very firm tofu, well-drained
In a large nonstick skillet over medium-high heat heat 2 tablespoons oil. Add 1 chopped onion; cook and stir until well-browned, about 6 minutes.
Stir in 1/2 chopped bell pepper and 2 to 3 cloves minced garlic; cook 1 minute. Stir in 6 ounces tomato paste, 1/3 cup sliced olives, 1 tablespoon cider vinegar, 1 teaspoon salt, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/4 teaspoon oregano, 1/4 teaspoon thyme and a pinch each of sugar, cinnamon and crushed red pepper. Stir in 2 or 3 tablespoons water to loosen the mixture. Remove from heat and cool. (Mixture can be made up to 2 days in advance and stored, covered, in the refrigerator.)
Reheat onion mixture if necessary in the skillet. Crumble in the tofu and cook, stirring so the tofu is fully mixed in, until piping hot, about 2 minutes. Taste and adjust seasonings. Use to fill chalupas, sopes or in warm tortillas for a taco filling.
Potato, Poblano and Chorizo
This recipe takes about 30 minutes to prepare and makes about 3 cups
1 medium russet potato, about 8 ounces
6 to 8 ounces uncooked Mexican pork chorizo, removed from casing
1/2 small white onion, chopped
1 poblano pepper, cored, seeded and cut into ½-inch pieces
1 or 2 cloves garlic, crushed
1/2 teaspoon dried oregano, preferably Mexican
Salt to taste
1/2 to 3/4 cup (4 ounces) crumbled queso fresco or farmers cheese
2 to 4 tablespoons chopped fresh cilantro
Scrub potato clean and pierce in several spots with the tip of a knife. Microwave on high (100 percent power) until fork-tender, about 5 minutes. Cool, then cut into small dice (skin is fine).
Meanwhile, put 6 to 8 ounces crumbled chorizo and ½ small chopped onion into a large nonstick skillet. Set over medium heat and cook, stirring and breaking up the chorizo with a wooden spoon, 5 minutes.
Add poblano pepper, 1 to 2 cloves crushed garlic and ½ teaspoon oregano; cook and stir until chorizo browns, 5 more minutes. Stir in diced potato.
Taste and adjust seasonings, adding salt as needed. Stir in 4 ounces crumbled cheese and 2 to 4 tablespoons chopped cilantro. Use warm or at room temperature to top chalupas or sopes or to fill warm tortillas for tacos.
Shredded Chicken with Chipotle and Avocado
This recipe takes about 15 minutes to prepare and makes 3 cups
3 cups shredded cooked chicken
1/2 of a 14-ounce can diced fire-roasted tomatoes with can juices
2 tablespoons ketchup
2 green onions, thinly sliced
2 to 3 teaspoons pureed chipotle in adobo
1/2 teaspoon salt
3 tablespoons chopped fresh cilantro
1 small avocado, pitted and chopped
In a medium, microwave-safe bowl, mix together 3 cups shredded chicken, 1/2 can fire-roasted tomatoes, 2 tablespoons ketchup, 2 sliced green onions and 2 to 3 teaspoons chipotle. Microwave on high (100 percent power) until warm, 2 to 3 minutes.
Stir in 1/2 teaspoon salt, 3 tablespoons chopped cilantro and avocado. Use warm or at room temperature to fill chalupas, sopes or warm tortillas for tacos.