Wild Turkey Sopes

Growing up a southern California kid, Mexican cuisine heavily influenced my diet. One of those dishes that comes to mind is the flavorful sope. A sope is a thick homemade corn tortilla that, when it’s still hot, has its sides pinched to create a wall. This corn tortilla cup creates the perfect well for your toppings. Imagine a taco and tostada having a baby, and you’ve got yourself a sope.

The best part of sopes, like tacos, is that you can top them with anything. In the recipe below, I’ll show you how to make the sopes and my taco seasoning mix. From there, it’s up to you to create your sopes exactly how you would like.

Ingredients: Wild turkey or your choice of meat

  • 1 pound ground (any wild game here)
  • 2 cloves garlic, minced
  • ¼ cup white onion, diced
  • 2 tablespoons taco seasoning (see recipe)

Ingredients: Sope

  • 2 cups Maseca flour
  • 2 cups warm water
  • 1 teaspoon salt
  • 1 teaspoon garlic powder


1. In a large bowl mix your Maseca, warm water, salt and garlic powder. Mix with your hands until you form a soft dough ball. Unlike mixing with flour, the dough should still be soft and not firm.

2. Make a 3-inch dough ball, smash it and form it into a 6-inch round, about a ¼-inch thick.

3. Over medium-high heat, cook your sopes until browned, about 2-3 minutes. Flip and cook another 2-3 minutes. **Remove** from heat and let cool 1 minute.

4. Pinch the side to create a wall. Your sopes should still be hot to the touch when this is done. Set aside and work on meat.

5. In skillet, add 1 tablespoon oil and onions, and cook until fragrant and translucent. **Add** garlic and cook additional 30 seconds.

6. Add your ground meat and taco seasoning, cook until browned.

7. Remove from heat, assemble the perfect sope and enjoy!

Jeremiah Doughty is an organic meat harvester. He hunts for the joy of knowing where his food comes from. His goal is to teach others that the meat you put on your table can look great, and taste even greater. For more recipes and cooking know-how from Doughty, go to www.fromfieldtoplate.com

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