Salsa Verde Ingredients:
- 5 to 6 Tomatillos, husks removed and rinsed
- 3 Chile Peppers
- 1/2 Medium White Onion, cut in half
- Salt, to taste
Pico de Gallo Salsa:
- 1 Large Red Onion, diced
- 4 Roma Tomatoes, diced
- 2 Chile Peppers, minced
- Freshly Squeezed Juice of 2 Valencia Oranges
- Freshly Squeezed Juice of 1 Lime
- Sea Salt, to taste
Basic Sope Ingredients:
- 1 Can Refried Bayo Beans*
- 2 Tablespoons Vegetable Oil
- 1 Garlic Clove, minced
- 1/3 Medium White Onion, finely chopped
- 1 Serrano Chile Pepper, minced (optional)
- 1/2 to 3/4 Cup Hot Water
- 1 Tablespoon Chicken Bouillon Powder
- 1 Boneless Chicken Breast, cooked and shredded
- Cotija Cheese, grated (optional)
- Sour Cream (optional)
- Avocado, peeled, pitted, and chopped (optional)
- 12 to 16 Sopes ( tortillas pinched around the edges)**
Salsa Verde Directions:
Cut thein half and place them cut-side down along with the onion and peppers on a baking sheet lined with aluminum foil.
Roast them under the oven broiler until the skins are lightly blackened, about 7 to 10 minutes.
Allow to cool slightly. Transfer the roasted , onion, and chile peppers to a blender.
Blend until finely chopped. Season with salt to taste and briefly blend again.
Pour into a small bowl and set aside.
Pico de Gallo Salsa Directions:
Combine the ingredients, mixing thoroughly, and set aside.
*Note: Instead of using canned bayo , you may choose to prepare our Bayo Beans recipe (and you won’t need to add the oil, garlic, onion, , hot water, or bouillon powder indicated in the ingredients above). Take 2 cups of your , including some of the broth, and mash them in a saucepan set over medium heat. You might need to add a little hot water to get a thinner consistency in order to spread it on the sopes.
If using canned refried , add the oil to a medium saucepan set over medium heat. Add the onion, garlic, and pepper and sauté, stirring occasionally until tender, 3-5 minutes.
Add the hot water and bouillon powder.
Add the canned , stir to mix thoroughly, and heat over medium-low until the start to simmer. Cook another minute or so, making sure the are of a consistency that will be easy to spread on the sopes. Set the aside.
**Note: If you can purchase pre-made sopes in your area, that’s the easiest method and you can proceed with the steps below. If you’d like to make your own sopes, you’ll need to buy Maseca Cornmeal and make the masa (cornmeal dough) according to the directions on the package. Once you’ve made the masa, roll a small ball of the dough in your hands, place it on a plastic bag or wax paper on the counter and flatten with your hand. You’ll probably need to use a rolling pin (or, preferably, a tortilla press) to get it a little thinner and rounder – it should be a little thicker than a tortilla. Heat a lightly-greased griddle or skillet over medium-high heat, then place the flattened dough on it, flipping frequently until it’s lightly golden. On the top side of the tortilla, pinch the edges with your thumb and index finger or use a spoon to form edges all around the tortilla. Continue heating and flipping until the sope is golden and slightly crispy, then add theand other toppings as indicated below.
If using pre-made sopes, lightly grease a griddle or skillet and set it over medium heat. Once it’s hot, add two sopes and heat until lightly golden underneath, 2 to 3 minutes.
Flip the sopes.
Spread a layer ofon top of the sopes and heat until the are fairly hot.
Remove from heat and add toppings as desired. For a basic sope, add some shredded cotija cheese. For a heartier sope, add some shredded cotija cheese and.
For a traditional sope, add sour cream andverde to the basic sope. To the sope topped with shredded , add some pico de gallo and avocado (as shown in the first photo).
The great thing about sopes is you can top them with whatever sounds good to you, so experiment with other toppings and have fun!
Posted by Lindsay