Ingredients with Measurements:
- 1 cup masa harina
- 1/2 teaspoon salt
- 3/4 cup warm water
- 1/2 cup cooked black beans
- 1/2 cup chorizo, cooked and crumbled
- 1/4 cup diced onion
- 1/4 cup diced tomato
- 1/4 cup crumbled queso fresco
- 1 tablespoon chopped cilantro
- 1 tablespoon vegetable oil
Special equipment needed:
- Cast iron skillet or griddle
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine masa harina and salt. Gradually add warm water and mix until a soft dough forms.
2. Divide the dough into 4 equal portions and roll each into a ball.
3. Place a ball of dough between two sheets of plastic wrap and press down with a flat object (such as a plate) to form a flat disk, about 1/4 inch thick.
4. Heat a cast iron skillet or griddle over medium-high heat. Cook each sope for 2-3 minutes on each side, until lightly browned and cooked through.
5. In a separate pan, sauté the cooked chorizo and onion until the onion is translucent.
6. To assemble the sopes, spread a spoonful of black beans on each sope, followed by a spoonful of the chorizo mixture.
7. Top with diced tomato, crumbled queso fresco, and chopped cilantro.
8. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for cooking the sopes and sautéing the chorizo and onion.
Serving size:
This recipe makes 4 sopes, serving 2-4 people.
Nutritional information:
Calories per serving: 235
Fat: 13g
Carbohydrates: 20g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal, but the texture may be slightly different.
- Black beans can be substituted with pinto beans or kidney beans.
- Chorizo can be substituted with ground beef or pork.
Variations:
- Add sliced avocado or guacamole on top of the sopes.
- Use shredded chicken or beef instead of chorizo.
- Top with a fried egg for a breakfast version of this dish.
Tips and tricks:
- Make sure the sope dough is not too dry or too wet. Adjust the amount of water as needed.
- Use a non-stick pan or griddle if you don't have a cast iron skillet.
- Keep the sopes warm in a low oven until ready to serve.
Storage instructions:
Sopes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sopes in a toaster oven or oven at 350°F for 5-10 minutes, until heated through.
Presentation ideas:
Arrange the sopes on a platter and garnish with extra cilantro and crumbled queso fresco.
Garnishes:
Cilantro, queso fresco, diced tomato, sliced avocado, lime wedges.
Pairings:
Serve with a side of Mexican rice and a simple green salad.
Suggested side dishes:
Mexican rice, green salad, refried beans, roasted vegetables.
Troubleshooting advice:
- If the sope dough is too dry, add more water. If it's too wet, add more masa harina.
- If the sopes are sticking to the pan, make sure the pan is hot enough and lightly greased with oil.
Food safety advice:
Make sure the chorizo is cooked through before adding it to the sopes. Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Sopes are a traditional Mexican dish, similar to a thick tortilla topped with various ingredients. They are often served as a street food in Mexico.
Flavor profiles:
This dish is savory and slightly spicy, with a combination of smoky chorizo, creamy black beans, and tangy queso fresco.
Serving suggestions:
Serve the sopes on a colorful plate or platter, garnished with fresh herbs and lime wedges.
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Region: Mexican