Ingredients with Measurements:
- 1 cup masa harina (corn flour)
- 1/2 teaspoon salt
- 3/4 cup warm water
- 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
- Salt and pepper to taste
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced
- 1 lime, juiced
- 1 avocado, diced
Special equipment needed:
- Cast iron skillet or griddle
- Mixing bowl
- Plastic wrap
- Rolling pin
- Large spoon or ladle
Step-by-step instructions:
1. In a mixing bowl, combine masa harina and salt. Gradually add warm water and mix until a dough forms. Knead the dough for a few minutes until it becomes smooth and pliable.
2. Divide the dough into 6 equal portions and roll each portion into a ball.
3. Place a ball of dough between two pieces of plastic wrap and use a rolling pin to flatten it into a 1/4-inch thick circle.
4. Heat a cast iron skillet or griddle over medium-high heat. Cook each sope for about 2-3 minutes on each side until lightly browned and cooked through. Set aside.
5. In a separate bowl, toss shrimp with olive oil, chili powder, garlic powder, cumin, salt, and pepper.
6. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through.
7. In another bowl, mix together diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt to make the pico de gallo.
8. To assemble the sopes, spoon a generous amount of shrimp onto each sope. Top with pico de gallo and diced avocado.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
6 servings
Nutritional information:
Calories: 230
Fat: 9g
Carbohydrates: 28g
Protein: 11g
Sodium: 350mg
Fiber: 5g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken, beef, or tofu.
- If you don't have masa harina, you can use regular cornmeal.
Variations:
- Add black beans or corn to the pico de gallo for extra flavor and texture.
- Top the sopes with crumbled queso fresco or cotija cheese.
- Drizzle with hot sauce or sour cream for added creaminess and spice.
Tips and tricks:
- Make sure the dough is well-kneaded and smooth before rolling it out.
- Don't overcrowd the skillet or griddle when cooking the sopes.
- Use a large spoon or ladle to shape the edges of the sopes while they cook.
Storage instructions:
Store leftover sopes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat sopes in the oven at 350°F for 5-7 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
Arrange the sopes on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
Cilantro, lime wedges, hot sauce, sour cream, queso fresco, cotija cheese
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, guacamole, chips and salsa
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the sopes are sticking to the skillet or griddle, lightly grease it with oil or cooking spray.
Food safety advice:
Make sure to cook the shrimp and sopes thoroughly to avoid any foodborne illnesses.
Food history:
Sopes are a traditional Mexican dish that originated in the central and southern regions of the country. They are similar to tortillas but thicker and have a raised edge to hold toppings.
Flavor profiles:
The sopes have a slightly sweet and nutty flavor from the masa harina, while the shrimp and pico de gallo add a savory and tangy taste.
Serving suggestions:
Serve sopes as an appetizer or main dish for a Mexican-themed dinner party or family meal.
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Region: Mexican