Ingredients with Measurements:
- 1 cup masa harina
- 2/3 cup warm water
- 1/4 teaspoon salt
- 1 can of tuna, drained
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado, diced
- 1/4 cup crumbled queso fresco
Special equipment needed:
- Mixing bowl
- Plastic wrap
- Cast iron skillet or griddle
- Spatula
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 portions and roll each portion into a ball.
3. Place a ball of dough between two sheets of plastic wrap and flatten it with a tortilla press or a heavy skillet.
4. Heat a cast iron skillet or griddle over medium-high heat. Cook the sopes for 2-3 minutes on each side or until lightly browned and cooked through.
5. In a separate bowl, mix together the drained tuna, red onion, tomato, cilantro, lime juice, olive oil, salt, and pepper.
6. Top each sope with a spoonful of the tuna mixture, diced avocado, and crumbled queso fresco.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 8 sopes
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 20g
- Protein: 9g
Substitutions for ingredients:
- Canned salmon or chicken can be substituted for the tuna.
- Red onion can be substituted with white onion or green onion.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add diced jalapeño or serrano pepper for a spicy kick.
- Substitute the avocado with guacamole.
- Top with a fried egg for a breakfast version.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the water or masa harina accordingly.
- Use a non-stick skillet if a cast iron skillet is not available.
- Keep the sopes warm in a low-temperature oven until ready to serve.
Storage instructions:
- Store leftover sopes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sopes in a skillet over medium heat until warmed through.
Presentation ideas:
- Arrange the sopes on a platter and garnish with extra cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Sliced radish
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Margaritas
Suggested side dishes:
- Grilled corn on the cob
- Mexican street corn
- Black bean salad
Troubleshooting advice:
- If the sopes are too dry, add a little more water to the dough.
- If the sopes are sticking to the skillet, add a little more oil to the skillet.
Food safety advice:
- Make sure the tuna is fully drained before using it in the recipe.
- Wash hands and surfaces thoroughly before and after handling raw fish.
Food history:
- Sopes are a traditional Mexican dish that originated in the central and southern regions of Mexico.
Flavor profiles:
- The sopes have a slightly sweet and nutty flavor from the masa harina, which pairs well with the savory tuna mixture and creamy avocado.
Serving suggestions:
- Serve the sopes as an appetizer or a light meal.
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Region: Mexican