The texture and flavor of sopes cannot be recreated with just cornmeal. I grew up on homemade sopes, as well as homemade tortillas and tamales, which also cannot be made with regular cornmeal. It would be kind of like making puff pastry with high-gluten, whole wheat flour. Also, if you're getting technical, you'd need some lard for all of them, but most of us would understand if you didn't keep lard in your larder. :) I've used butter, or just plain canola oil, and had it turn out OK. Obviously, whatever your recipe says should be wonderful. I'm partial to Maseca brand masa, and am always saddened if the store only stocks Quaker.
Don't know about sopes either, but I agree masa harina is a good pantry item to have around - for tamales, empanadas, as a thickener for chilis/stews...and kept in an airtight container it keeps a long time - maybe a year? (Also, I'm able to find it in bags that aren't that giant, just at the supermarket.)
Masa de harina and cornmeal are quite different, and can't be used interchangeably. Masa de harinia is a dough that has been dried, then is reconstituted for use in recipes. http://en.wikipedia.org/wiki/Masa
I can't speak to the sopes as I've never made them, but we have a big bag of masa on hand and I use it more than I thought I would. It is great to finish off chili, particularly. I've been surprised by the number of recipes where I'm glad it is in my pantry.
5 Comments
cornmeal may substitute but will not act or taste anywhere near the Masa.