A favorite Mexican snack, sopes ("little boats") are traditionally made from corn masa and are the purview of street cooks, who deftly pat the dough and form it into little rounds that are baked on a griddle. In this contemporary version, the sopes are made from a blend of corn masa and potatoes, producing an invitingly soft texture. The sope bases can be cooked on the griddle several hours ahead; cover them and let stand at room temperature. Finish the frying just before you want to fill and serve these crisped delicacies.
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