Sope Saturday, Anyone?
By Nancy Eisman
Hardly a Tuesday goes by without a taco, or two, or three on my menu. I love the flavors that go into all the Mexican classics – onions, beans, limes, jalapeño, salsa, meatless ground/taco, soyrizo, greens, avocado, etc., so its no surprise when a tostada, enchilada or burrito also makes an appearance on my table.
But its only recently that I was introduced to another popular Mexican street food, sopes. They are 4” round rafts of thick masa begging to be filled with the above-mentioned array of zesty and flavorful ingredients. While they appear easy enough to make from scratch, I took a shortcut and picked up a package of ready-made sopes at my local market.
Have your ingredients ready while you quickly pan-fry each sope; about 3 minutes on the flat side and then 1-2 minutes on the flip side. Fill each one with anything you’d like, using my ingredient list as a guide. Whatever you can put into a taco is just as delicious in a sope.
Sope Saturday, anyone?
Sopes
Ingredients:
1 package (10 ct.) sopes
2 packages Melissa’s Steamed Six Bean Medley
2 Jalapeños, seeded and diced
4 cups fresh mushrooms (any variety), diced
1 ½ cups onion, diced
Splash of tamari or soy sauce
1 ½ cups Melissa’s Purple Brussels Sprouts, shredded
Splash of seasoned rice vinegar
1 ripe avocado, cubed
1 cup Melissa’s Hatch Salsa
1 lime, cut into wedges
Fresh cilantro leaves, for garnish
Sauté the beans and jalapeño in 1 tablespoon of oil, about 3 minutes. Remove to a plate and mash the beans with a fork, the back of a spoon, or a potato masher. Set aside.
Sauté the onion in 1½ tablespoons of oil, about 3 minutes, then add the mushrooms. Sauté another 3 to 4 minutes, adding a splash of tamari or soy sauce. Set aside.
Toss the shredded Brussels sprouts with a splash of seasoned rice vinegar.
To prepare the sopes, swirl some oil in a sauté pan over medium-high heat. Add in the sopes flat side down for 3 minutes and then flip over and continue frying another 1 to 2 minutes.
To assemble the sopes, fill each one with some of the mashed beans, followed by the mushroom/onion mixture, then add the shredded Brussels sprouts, top with salsa and avocado, and garnish with the fresh cilantro. Serve with the lime wedges.
Hardly a Tuesday goes by without a taco, or two, or three on my menu. I love the flavors that go into all the Mexican classics – onions, beans, limes, jalapeño, salsa, meatless ground/taco, soyrizo, greens, avocado, etc., so its no surprise when a tostada, enchilada or burrito also makes an appearance on my table.
But its only recently that I was introduced to another popular Mexican street food, sopes. They are 4” round rafts of thick masa begging to be filled with the above-mentioned array of zesty and flavorful ingredients. While they appear easy enough to make from scratch, I took a shortcut and picked up a package of ready-made sopes at my local market.
Have your ingredients ready while you quickly pan-fry each sope; about 3 minutes on the flat side and then 1-2 minutes on the flip side. Fill each one with anything you’d like, using my ingredient list as a guide. Whatever you can put into a taco is just as delicious in a sope.
Sope Saturday, anyone?
Sopes
Ingredients:
1 package (10 ct.) sopes
2 packages Melissa’s Steamed Six Bean Medley
2 Jalapeños, seeded and diced
4 cups fresh mushrooms (any variety), diced
1 ½ cups onion, diced
Splash of tamari or soy sauce
1 ½ cups Melissa’s Purple Brussels Sprouts, shredded
Splash of seasoned rice vinegar
1 ripe avocado, cubed
1 cup Melissa’s Hatch Salsa
1 lime, cut into wedges
Fresh cilantro leaves, for garnish
Sauté the beans and jalapeño in 1 tablespoon of oil, about 3 minutes. Remove to a plate and mash the beans with a fork, the back of a spoon, or a potato masher. Set aside.
Sauté the onion in 1½ tablespoons of oil, about 3 minutes, then add the mushrooms. Sauté another 3 to 4 minutes, adding a splash of tamari or soy sauce. Set aside.
Toss the shredded Brussels sprouts with a splash of seasoned rice vinegar.
To prepare the sopes, swirl some oil in a sauté pan over medium-high heat. Add in the sopes flat side down for 3 minutes and then flip over and continue frying another 1 to 2 minutes.
To assemble the sopes, fill each one with some of the mashed beans, followed by the mushroom/onion mixture, then add the shredded Brussels sprouts, top with salsa and avocado, and garnish with the fresh cilantro. Serve with the lime wedges.
