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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Mexican sopes recipe from Maseca corn flour bag Ingredients:
2 cups maseca® amarilla corn masa flour |
2 cups water |
2 teaspoon salt |
15 oz. refried beans |
1 1/2 cups poblano chile strips or bell peppers if you want it to be less picante. |
1/3 cup sour cream |
1/3 cup cream cheese |
1/4 cup corn kernels |
1 teaspoon chicken bouillon |
1/3 cup sliced onion |
8 eggs |
oil for frying |
Directions:
1. In a bowl, combine MASECA, salt, and water; knead to form masa (dough).
2. Cover with damp towel.
3. Divide masa into eight balls and shape into flat, 1/2” thick tortillas or sopes.
4. On a hot oiled comal or griddle, cook tortillas 3 – 4 minutes per side.
5. Set aside covered to keep warm.
6. To shape sopes, pinch edges of tortilla to form a border. If sopes are too hot, moisten fingertips to avoid burning them.
7. To poach eggs, place in a microwave poacher with one tablespoon of water and cook for 90 seconds. Set aside.
8. Heat oil in a skillet and fry sopes until golden.
9. Drain on paper towels.
10. Spread warm refried beans over each sope, add a poached egg, and top with Poblano cream.
11. Poblano cream:
12. In a skillet heat one tablespoon of oil and cook onion until transparent.
13. Add Poblano chile strips and corn, sauté for 2 minutes.
14. Add cream cheese, sour cream, and chicken bouillon.
15. Cook for another 4 minutes to allow flavors to blend.
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