Mexican sopes – a delightful street food that goes beyond mere nourishment. These thick corn masa patties, their edges pinched together like tiny vessels, hold a world of flavours. The magic lies in their texture – slightly crunchy on the outside, yet soft on the inside.
Ingredients:
Salsa Roja (red sauce):
- 2 Roma tomatoes
- 1/2 white onion, coarsely chopped
- 2 cloves of garlic
- 1 tablespoon fresh parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon ancho chilli powder
Refried beans:
- 1/4 cup neutral oil
- 1/2 cup minced white onion
- 4 cloves garlic, minced
- 1 (15-ounce) can pinto beans, drained
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
Sopes & assembly:
- 2 cups (185g) masa harina
- 1 cup plus 2 tablespoons warm water
- 1/2 teaspoon kosher salt
- 1/3 cup vegetable oil
- 1 cup cooked shredded chicken
- 1/2 cup shredded iceberg lettuce
- 1/4 cup chopped white onion
- 1/4 cup crumbled cotija cheese
- 1/4 cup Mexican Crema or sour cream
- 1/4 cup thinly sliced radishes
Method of cooking:
Blend the Roma tomatoes, white onion, garlic, parsley, kosher salt and ancho chilli powder until smooth. Set aside.
Heat neutral oil in a frying pan.
Sauté chopped white onion and garlic until fragrant.
Add the drained pinto beans, kosher salt and ground cumin. Gently mash the beans. Keep warm.
Mix the masa harina, warm water and kosher salt to a soft dough.
Divide into golf ball sized portions.
Flatten each ball into a thick disc (about 1/4 inch thick).
Heat the vegetable oil in a frying pan.
Fry the sopes until golden and crispy on both sides.
Remove and drain on kitchen paper.
Top each sope with refried beans.
Top with shredded chicken, lettuce, chopped onion, cotija cheese and radishes.
Drizzle with Mexican Crema and Salsa Roja.
