Ingredients with Measurements:
- 1 cup masa harina
- 2/3 cup warm water
- 1/4 teaspoon salt
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup refried beans
- 1/4 cup crumbled queso fresco
- 1/4 cup diced tomato
- 1/4 cup diced avocado
- 1/4 cup chopped cilantro
- Lime wedges for serving
Special equipment needed:
- Sopes mold or small bowl
- Skillet
Step-by-step instructions:
1. In a mixing bowl, combine masa harina, warm water, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal pieces and roll each piece into a ball.
3. Place a ball of dough in a sope mold or small bowl and press down to form a small, thick tortilla.
4. Heat a skillet over medium-high heat and cook each sope for 2-3 minutes on each side until lightly browned. Set aside.
5. In the same skillet, heat olive oil over medium heat. Add shrimp, chili powder, garlic powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes until shrimp are pink and cooked through.
6. Spread a spoonful of refried beans on each sope. Top with cooked shrimp, crumbled queso fresco, diced tomato, diced avocado, and chopped cilantro.
7. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking sopes and medium heat for cooking shrimp.
Serving size:
This recipe makes 8 sopes, serving size is 2 sopes per person.
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 25g
Protein: 11g
Sodium: 370mg
Fiber: 4g
Sugar: 1g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Refried beans can be substituted with black beans or pinto beans.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
- Shrimp can be substituted with chicken or beef.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Use different toppings such as diced onion, shredded lettuce, or sour cream.
- Make vegetarian by omitting the shrimp and adding more beans and vegetables.
Tips and tricks:
- To prevent the sopes from sticking to the mold or bowl, lightly grease with cooking spray or oil.
- If the dough is too dry, add more warm water a tablespoon at a time until it comes together.
- Don't overcrowd the skillet when cooking the sopes to ensure even cooking.
Storage instructions:
Store leftover sopes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sopes in the microwave or oven until heated through.
Presentation ideas:
Arrange the sopes on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced jalapenos
- Hot sauce
Pairings:
- Mexican rice
- Grilled vegetables
- Margaritas
Suggested side dishes:
- Black bean salad
- Corn on the cob
- Guacamole and chips
Troubleshooting advice:
- If the sopes are too thick, press down harder on the mold or bowl to flatten them out.
- If the shrimp is overcooked, it will become tough and rubbery. Cook just until pink and opaque.
Food safety advice:
- Make sure to properly clean and devein the shrimp before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Sopes are a traditional Mexican dish made from masa harina and topped with various ingredients. They are similar to tostadas and tacos but have a thicker base.
Flavor profiles:
The sopes have a crispy and slightly chewy base with a savory and slightly spicy shrimp topping. The toppings of refried beans, queso fresco, tomato, and avocado add a creamy and fresh element to the dish.
Serving suggestions:
Serve sopes as an appetizer or main dish for a Mexican-inspired meal.
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Region: Mexican