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Sopes
These Mexican sopes are a hit at any party. Serve this appetizer with a variety of toppings such as beans, cheese, and meat.
YIELDS
5
TO
6
Ingredients
Masa Dough
- 2 cups freshly ground masa
- Salt (optional)
Potatoes
- 4 potatoes
- 1/2 white onion (sliced)
- 1 tablespoon epazote
- 1-2 tablespoons canola oil
- Salt, to season
Salsa Verde
- 525g tomatillo
- 8g garlic
- 150g white onion
- 2g salt (for sauteing)
- 4g morita pepper
- 6g hoja santa
- 14g salt, to taste
Assemble and Serve
- Mushroom Asiento
- Plant-based cheese
- Sauteed Maitake Mushroom
- Salsa Macha
- Mexican street corn
- Raw white onion
Directions
Masa Dough
- The masa (corn dough) if you can get fresh masa that'd be great, if not, you can buy its dry version, follow the instructions from the bag, normally is one cup of flour per one cup of lukewarm water, plus a dash of salt.
- You will need a pressed tortilla and two pieces of plastic for each side of the press. This will help to prevent the masa from sticking when you flatten the dough balls.
- Place one plastic square on the bottom of the press. Take enough dough to shape into a ping pong size ball. Place the other piece of plastic over the ball and close the press, press gently to get a thick tortilla.
- Peel off the top plastic, hold the peeled tortilla in your free hand, then peel the other piece of plastic. Place the tortilla on a comal or griddle, cook until the edges dry up, around 20 seconds, flip it, and cook for another 30 seconds. Flip one more time until the tortilla puffs up. Take the fresh tortilla out of the comal, and pitch the edges with your fingers. Cover with a kitchen towel and keep cooking the rest of the sopes.
Potatoes
- Peel the potatoes, then add them to a large pot of salted, boiling water. Reduce the heat and simmer until the potatoes are tender. Drain the potatoes, and mash them with a potato masher. Set aside
- In a large pan over high heat, add canola oil, add the onion and a dash of salt, and sauteé the onions; once they have a beautiful golden brown colour, add the mashed potatoes, then the epazote leaves. Drizzle 1 tablespoon of canola oil and stir frequently. Add salt to taste.
Salsa Verde
- In a medium skillet over medium heat, sautée the tomatillos, onion, and garlic, add the salt, and cook until golden brown (around five to six minutes), add the Morita pepper and cook for two more minutes. Set aside
- Once the Salsa Verde mix is cooled down, blend and add the hoja santa. Set aside
Assemble and Serve
- To assemble the sope, start to put some oil on a pan, lightly fry the top of the sope (about two minutes) then turn it over and fry it for three minutes, while the sope is frying, spread a layer of mushroom asiento (mix of wild Mushrooms paste) than potatoes, on top salsa verde santa and raw onion. Enjoy!
