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Super Sopes

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    Source: muybuenocookbook.wordpress.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, E
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups masa harina (recommend Maseca Corn Flour Masa)

    2. 1/4 teaspoon salt

    3. 1 1/4 cups warm water

    4. 4 roasted long green chiles, sliced

    5. 1/2" strips

    6. 4 cups cooked pinto or black beans (or canned beans), drained

    7. 2 cups queso fresco, crumbled

    8. 1 cup cilantro sprigs

    9. Avocado slices

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees Fahrenheit. Fill each sope with beans and chile. Bake in the oven for 10 minutes. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).

    2. If you prepare the sopes ahead of time, see the notes below for heating and filling your sopes.

    3. To Make Ahead Cook sopes as directed. Place cooled shells in a single layer in an airtight container, cover and seal. Sopes can be stored for one week in the fridge or in the freezer for one month.

    4. Arrange premade or thawed shells in a single layer on a baking sheet; fill with warm beans and chile. Bake for 10 to 15 minutes or until warm. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).

    5. Thank you IMUSA for the beautiful comal and tortilla press . We enjoyed making our sopes with your products and hope others enjoy them as much as we did.

    6. Contact IMUSA for more information on these products.

    7. Photography by  Jeanine Thurston Pottery by Cherie Mahon available at  cmahon@myawai.com and in the Santa Fe Art District at CoArt

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