|lime and charred jalopeno|
Sopes for 12 with black beans, chicken, salsa verde and queso fresco.
There are a few ways to make these and the video here is most like what I do: seared in a cast-iron pan, not fried in oil.
2 cups masa harina (found at any mexican grocery store)
4 cups hot water
1. Add the water to the masa and stir well. Cover and let sit for about an hour (Note: I found my dough stiff and dry, I would probably add more water or let it sit for less next time).
2. Heat a cast iron griddle or frying pan. I painted on a thin layer of oil but it isn't really needed.
3. Divide dough into 24 balls. Shape and flatten them and then toast them on the griddle about 2 min per side or until they are golden and crispy.
4. Remove from heat and let cool until you can handle them. Then push the edge of each sopa into a rim (watch the video if this doesn't make sense!). It's ready to fill!
I cook mine from dried beans, but you can also use canned.
2 cups dried beans, soaked overnight.
1 medium onion halved
5 cloves of garlic, peeled and coarsely chopped
1. Drain the soaked beans and then cover with fresh water to 3" above the beans.
2. Add all other ingredients and bring to a slow simmer until desired tenderness.
3. Add salt and pepper to taste at the end of cooking.
The beans can be prepared in advance and refrigerated, just rewarm before serving.
This is a loose and fast recipe because it's very forgiving of proportions.
Tomatillos (I made enough to fill the cast iron frying pan three times)
2 white onions, peeled and halved
1 bunch cilantro
salt (I also use a vegetarian "chicken" broth powder that works great instead of salt)
1. Heat the cast iron pan. Add tomatillos, onion and jalopeno and char them on all sides.
2. Dump it all into a food processor, throw in the cilantro, lime juice and salt. Pulse to desired consistency (I like mine a little chunky).
This is entirely optional, the meal is really satisfying without it, too. I chose to simply poach my chicken but you can roast it. Or use chorizo, which is a more traditional topping. For this recipe, I used 2.5 lbs chicken total.
To assemble the full meal, place black beans, shredded chicken and salsa verde on your sopa. Crumble queso fresco (or feta) on top and garnish with cilantro and another squeeze of lemon.
Serve with white rice and a side salad of sliced jicama and orange wedges.
|This is what dinner looks like|
|This is what a happy diner looks like|