Sopes with Avocado Salad

Sopes with Avocado Salad

Yields1 Serving
Ingredients
For the sopes:
 1 cup masa harina
 ½ cup corn meal
 1 ¼ cups warm water
 ¼ tsp salt
For the avocado salad:
 4 ripe avocados, diced
 ¼ of one white onion, diced
 2 limes, juiced
 ¼ tsp salt
Other toppings:
 16 oz can refried beans, heated
 1 cup salsa verde
 1 cup queso fresco, crumbled
Method
1

Preheat oven to lowest temp available (this will be used to keep sopes warm while cooking).

2

Mix masa harina, corn meal, salt and warm water in a medium bowl. Knead until you have a uniform texture. If the dough is dry, add more water (by small spoonful) until dough is like play dough.

3

Cover dough with wet towel.

4

Divide the dough into 8 equal pieces. Roll into balls. Recover with the kitchen towel.

5

To form the sopes: place a sheet of plastic wrap on the table, spray with non-stick spray. Place dough ball on top of plastic wrap. Place another piece of plastic wrap on top. Using a sheet pan gently press down to flatten the ball (about ½ inch thick).

6

Heat griddle to medium-high heat; generously spray with non-stick spray. Place sope on the hot griddle. Flip after 1 minute. Flip again after 1 minute. Cook for 30 more seconds and then remove.

7

Transfer to a baking sheet and keep warm in the oven while cooking remaining sopes.

8

Warm refried beans in a small pot over low heat.

9

Dice avocado and onion. Juice lime. Mix all Avocado Salad ingredients together in a medium bowl.

10

Crumble queso fresco into a small bowl.

11

Measure 1 cup salsa verde and place into a small bowl.

Assemble sopes:
12

One sope shell

13

¼ cup refried beans

14

2 tablespoons salsa verde

15

3 tablespoons avocado salad

16

2 tablespoons crumbled queso fresco

 

Ingredients

For the sopes:
 1 cup masa harina
 ½ cup corn meal
 1 ¼ cups warm water
 ¼ tsp salt
For the avocado salad:
 4 ripe avocados, diced
 ¼ of one white onion, diced
 2 limes, juiced
 ¼ tsp salt
Other toppings:
 16 oz can refried beans, heated
 1 cup salsa verde
 1 cup queso fresco, crumbled

Directions

1

Preheat oven to lowest temp available (this will be used to keep sopes warm while cooking).

2

Mix masa harina, corn meal, salt and warm water in a medium bowl. Knead until you have a uniform texture. If the dough is dry, add more water (by small spoonful) until dough is like play dough.

3

Cover dough with wet towel.

4

Divide the dough into 8 equal pieces. Roll into balls. Recover with the kitchen towel.

5

To form the sopes: place a sheet of plastic wrap on the table, spray with non-stick spray. Place dough ball on top of plastic wrap. Place another piece of plastic wrap on top. Using a sheet pan gently press down to flatten the ball (about ½ inch thick).

6

Heat griddle to medium-high heat; generously spray with non-stick spray. Place sope on the hot griddle. Flip after 1 minute. Flip again after 1 minute. Cook for 30 more seconds and then remove.

7

Transfer to a baking sheet and keep warm in the oven while cooking remaining sopes.

8

Warm refried beans in a small pot over low heat.

9

Dice avocado and onion. Juice lime. Mix all Avocado Salad ingredients together in a medium bowl.

10

Crumble queso fresco into a small bowl.

11

Measure 1 cup salsa verde and place into a small bowl.

Assemble sopes:
12

One sope shell

13

¼ cup refried beans

14

2 tablespoons salsa verde

15

3 tablespoons avocado salad

16

2 tablespoons crumbled queso fresco

Sopes with Avocado Salad

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