[CH] Sopes
Mary-Anne Durkee (durkee.ch.list@gmail.com)
Tue, 12 Dec 2006 12:11:23 -0800
Sopes are a wonderful snack or meal. The base is made of
masa/cornmeal sort of like a thick tortilla shapped like an English
muffin. Sopes are specially made thick tortillas with raised edges.
They are about 3 inches in diameter and are available at specialty
Latin American Markets. Uses epazote, queso fresco, avocado, chicken
breast, chorizo, smoked pork or chicken.
Sopes are popular in some parts of Mexico and eaten out of hand. I
make them so piled up with a lot of lettuce, tomatoes, salsa, cilantro
that a plate and fork work better.
They are wonderful and the perfect thing for us ChileHeads as you can
adjust the heat level to what you love and crave. I make them pretty
hot as we love heat.
Here is the way I make them, but be creative and use any left over
meats. Smoked chicken is our favourite, and I jazz up the refried
beans with just mixing in a fiery salsa-quick and easy.
Sopes
Serves 2 as it makes 4 large sopes
1 cup boneless, skinless turkey breast, cut into bite size pieces
½ cup mole*
1 tsp water
One packet Sopes**
1 cup refried beans***, canned or home made
A few sprays roasted garlic spray
1 green onion sliced
handful cilantro leaves, torn off stem
1/2 cup Crema Fresca (Mexican table cream)
1/2 cup Cotija (fresh Mexican cheese)
1/2 avocado, diced
1 ripe tomatoes cut into 1/3" dice
1 ½ cups slivered romaine lettuce
Salsa, bottled or home made****
* I used Juanita Brand Mole
**Sopes are specially made thick tortillas with raised edges. They
are about 3 inches in diameter and are available at specialty Latin
American Markets. Or you can make your own.
***I used Ranch Style XXXSpecial Hot Refried Beans (they contain
Rotel), but often I just jazz up canned refried beans black or pinto
with fiery salsa.
****I used Gil's Simply Zinful Garlic Salsa, XXXtra Hot
Place sliced turkey in microwave proof dish with mole and water.
Make sure each piece of turkey is coated. Heat in microwave until
just warm.
Brush the sopes with oil (I used olive oil). Place in pre-heated
toaster oven on broil or under broiler to heat thoroughly.
Each ingredient should be on the table in a separate serving dish.
Each person constructs their own sope to taste. Please note: the
beans should always be at the bottom of the sope because they serve
as a binder.
However, I make them and just serve. I layer the refried beans, then
the turkey or smoked chicken and mole, etc. ending with the crema
fresca and some cilantro on top of the lettuce, salsa, avocado, and
cojita cheese.
This is a layered dish, do not mix all the ingredients.
Usual serving -- 2 sopes per person. The sopes are to be eaten out of hand,
but I pile so much on each one we use a fork and knife.
This was a quick easy to make a tasty lunch. If you wanted to
make your own refried beans, sopes, mole, and salsa you could of
course make the sopes totally from scratch. Sometimes, it is just
nice to be able to whip up a quick lunch. These would also make a
great dinner!
ENJOY!
Mary-Anne