When I met Ori, I loved talking about her travels through the world and the different flavors and recipes that she has incorporated into her cooking. I used to LOATHE Mexican food when I was younger, but I realized it was because I didn’t know what ‘real’ Mexican food was. My brother-in-law is a Mexican citizen and he and my sister have done a great job of making my love of Mexican food grow. He introduced me to sopes years ago when we were all traveling in Mexico together and now whenever I go back it is a must have dish for me to find and eat. I called my sister when Ori sent this recipe to me and since we have a bunch of great Mexican grocers where we live AND since my brother just gave me a jar of the most divine homemade chipotle peppers, we are going to try to make this delicous dish for our families as soon as possible.
Sopes are like tortillas but thicker and crispier. As the edge of a sope is curled upward, the filling stays in very nicely. They are made with a corn flour called masa harina which can be found where Mexican groceries are sold (or online at mexgrocer.com or bobsredmill.com). Masa harina is also used for tortillas, tamales and to thicken certain Mexican soups and sauces. An authentic taste of Mexico!
In this version of sopes the flavors are layered on. CHILI RUB is sprinkled on cubed pork and simply sauted. The pork is then piled on top of the SOPES and topped with SALSA VERDE, CHIPOTLE SAUCE, chopped onion and fresh cilantro (see recipes below). Best served with extra lime wedges and a cold Mexican beer. Buen provecho!
Summary: This rub is great for pork, chicken or beef.
- 1/2 teaspoon Mexican oregano
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon salt
- Mix spices together and rub meat.
Amp up the spice by adding extra chipotle powder or a dash of cayenne. Enough for about 2 pounds of meat.
- 2 cups masa harina
- 1 1/3 cups water
- 1/2 teaspoon salt
- cooking oil
- Mix masa, water and salt to form a soft dough. (Add a tablespoon of water if it feels dry.)
- Roll dough into 12 balls and flatten with your hands to form a disc about 1/4 inch thick.
- Heat a dry skillet and cook the sopes about 45 seconds on each side until beginning to lightly brown and blister.
- As soon as each one is removed from the pan press around the edges to create a small brim.
- When all the sopes are cooked and shaped, use about 1 tablespoon of oil to just coat the bottom of the pan.
- Cook the sopes in the hot oil, quickly frying the bottom of each one until lightly crisp and fragrant.
- Keep in a warm oven until ready to use.
This recipe makes approximately 12 Sopes.(2 per serving) Sopes can be filled with any number of ingredients such as beans, shredded meat, lettuce, tomatoes, onion, salsa, sour cream, avocado, etc.
Number of servings (yield): 6
Summary: This salsa is also delicious served as a dip with tortilla chips.
- 1 pound tomatillos, husks removed and rinsed
- 1 large onion, halved*
- 3 cloves garlic
- 1 teaspoon salt, plus extra for seasoning
- 1/2 jalapeno (optional)
- Cut 1/2 of the onion into large pieces and place in a medium saucepan with the tomatillos, garlic salt and jalapeno, if using. Fill the pot with water to cover the vegetables.
- Bring pot to a boil and simmer until vegetables are soft (test them with a fork or knife) and tomatillos have turned a darker shade of green, about 15 minutes.
- Spoon vegetables into a food processor along with about 1/2 cup of the cooking liquid and puree thoroughly. Add more of the cooking water, if needed, for desired consistency.
- Add salt to taste.
- Dice the remaining half of the onion finely and scatter on top of the finished dish for garnish.
- Serve hot or cold.
Makes about 3 cups.
- 1/4 cup mayo
- 2 teaspoons sauce from chipotles en adobo
- 1 chipotle pepper (en adobo sauce), minced
- 1/2 lime, juiced
- pinch of salt
- Stir ingredients together in a small bowl until thoroughly combined.
- Taste for seasoning.
Number of servings (yield): 6