I miss my kitchen, my recipes, and most importantly, my food!
I took a new job and it has been consuming a lot of my time. I haven't been able to cook for days. Today was it though, I needed it like therapy.
So behold, these quick little Mexican corn-flour patties topped with all the classic stuff: refried beans, lettuce, onion, cream, cheese and salsa!
You can top sopes with anything, I had mine without meat, and Bruno had his with very thin steak cut into thin strips.
Servings: 4 (2 sopes each)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
1 cup maseca flour
1 cup warm water
dash of salt
oil for frying
1/2 cup red salsa
1 12 oz can refried beans
1/4 small onion, sliced thin
1/2 cup iceberg lettuce, sliced thin
4 tbsp sour cream
4 tbsp crumbled queso fresco
Heat the refried beans in the microwave or stove and cover. Make sure all the other topping ingredients are ready before you begin forming the sopes. When they are finished frying they need to be topped and served right away for the best results.
Heat the oil in a skillet to medium-high. Drop the patties face-down into the oil (with the pinched end facing the bottom). Let fry until golden, about 2 minutes, then flip over and fry for an additional 1-2 minutes. Remove from oil and place on paper towels to remove some of the excess oil.
Place the patties on a plate. Place about 2 tbsp of salsa on each. Continue by spreading the refried beans generously on the sauce. Add onions and lettuce. Sprinkle some sour cream and cheese on top to finish. Dig in!
These babies are very fulfilling. Remember you can add any toppings you'd like, including meat and/or chicken, cheeses, mushroom, etc.! This dish is the most basic version, and also my favorite :)
Bruno really liked them, Top 10!
9.2 / 10