Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Mixing bowl
- Plastic wrap
- Griddle or non-stick pan
- Rolling pin
- Cookie cutter or cup
Step-by-step instructions:
1. In a mixing bowl, combine masa harina, warm water, salt, and vegetable oil. Mix until a smooth dough forms.
2. Divide the dough into 8 equal portions and roll each into a ball.
3. Flatten each ball into a disk about 1/4 inch thick. Cover with plastic wrap and set aside.
4. In a non-stick pan, sauté onion and garlic until fragrant.
5. Add mushrooms and cook until they release their moisture and start to brown.
6. Add spinach, cumin, chili powder, salt, and pepper. Cook until spinach is wilted.
7. Preheat a griddle or non-stick pan over medium-high heat.
8. Using a cookie cutter or cup, cut the flattened masa disks into circles.
9. Place the circles on the griddle and cook for 2-3 minutes on each side until lightly browned.
10. Spoon the mushroom and spinach mixture onto each masa disk.
11. Top with crumbled queso fresco and chopped cilantro.
12. Serve with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Griddle or non-stick pan over medium-high heat
Serving size:
8 sopes
Nutritional information:
Calories: 160
Fat: 4g
Carbohydrates: 27g
Protein: 5g
Fiber: 4g
Sodium: 200mg
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Queso fresco can be substituted with feta cheese or goat cheese.
Variations:
- Add cooked chicken or beef to the mushroom and spinach mixture for a heartier dish.
- Top with avocado slices or guacamole for added creaminess.
Tips and tricks:
- Make sure the masa dough is moist enough to form into disks without cracking.
- Use a non-stick pan or griddle to prevent the sopes from sticking.
- Don't overcrowd the pan or griddle 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 lime wedges and chopped cilantro.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
Black beans and rice
Troubleshooting advice:
- If the masa dough is too dry, add more warm water a tablespoon at a time until it reaches the right consistency.
- If the sopes are sticking to the pan, add a little more oil to the pan or griddle.
Food safety advice:
Make sure to cook the mushroom and spinach mixture thoroughly to prevent foodborne illness.
Food history:
Sopes are a traditional Mexican dish that originated in central and southern Mexico. They are similar to tortillas but thicker and have a raised edge to hold the toppings.
Flavor profiles:
The sopes have a savory and earthy flavor from the mushrooms and spinach, with a hint of spice from the cumin and chili powder.
Serving suggestions:
Serve the sopes as an appetizer or main dish.
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Region: Mexican