Sopes are one of the greatest Mexican recipes ever made. They are the perfect holders for all kinds of meats, especially chorizo. A good old-fashioned sopes loaded with all kinds of meats, salsa and cheese will bring joy to anyone’s tastebuds.
So, there is no reason why vegetarians should miss out on this enticing meal, right? I can think of so many wonderful ingredients that can be topped on sopes. There is corn, zucchini, squash, tomatoes, onions, tofu, broccoli, a variety of beans, leeks, kale, spinach, and the list is endless.
A while back, I had the pleasure of tasting potatoes as one of the toppings on these sopes. It brought so much joy to all the hungry guests and even the meat eaters were thrilled by that recipe. When you have potatoes in a recipe, who needs meat!
For this recipe, I went with sweet potatoes because they have the perfect texture and taste to compliment the sopes. To make them more interesting, I roasted the sweet potatoes along with pineapple chunks and topped them on the sopes. There is black beans, enchilada sauce, green peppers, guacamole, onions and spices to bring this recipe together.
The cheese is the most essential part of this recipe. At the base, the dense quesadilla jalapeno gives a nice flavor alongside the guacamole. Don’t the name hold you back because there is very little hotness to the cheese. After the toppings, I finished the sopes with ranchero queso fresco. It adds just the right amount of saltiness without overwhelming the other ingredients. It also adds a little lime-ish flavor to whole recipe which is what every Mexican dish has in common.
Making sopes is one of the easiest things to do. It used to intimidate me until I made them for this recipe. It takes only 30 minutes to make about 12 mini sopes. I hope you don’t think too badly of me when I say that I ended up not sharing them with other family members. They were that good!
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WHAT YOU NEED
- For roasting the sweet potato and pineapples:
- 1 sweet potato
- ½ cup of pineapple chunks (removed from can and drained)
- 2 tsp of extra virgin olive oil
- ⅛ tsp of salt
- ¼ tsp of black pepper.
- For the Sopes:
- 1 cup of instant corn masa flour (Gluten-free if possible)
- 1 tsp of salt
- ¾ cup of water
- 1 Tbsp of vegetable oil
- For additional toppings:
- 1 tsp of vegetable oil
- 1 tsp of cumin seeds
- 1 clove of garlic (crushed)
- ½ of a green pepper (chopped)
- 1 cup of black beans
- 2 tsp of taco seasoning
- 2 Tbsp of enchilada sauce
- ⅛ tsp of salt
- ⅛ tsp of apple vinegar
- ¼ cup of guacamole
- ½ cup of shredded Cacique® Queso Quesadilla Jalapeno cheese
- ¼ cup of red onions (finely chopped)
- ½ cup of Cacique® Ranchero® Queso Fresco
- ¼ cup of salsa verde
HOW TO MAKE IT
- Preheat oven to 400 degrees. While the oven is warming, peel one sweet potato and cut it into bite-sized pieces. Add the remaining ingredients for roasting the sweet potato to the bowl and mix well. Spread the pineapple and sweet potato on a baking tray. Bake for about 25 minutes or until the pineapple and sweet potatoes start to brown. Remove from heat and set aside to cool.
- In a mixing bowl, add 1 cup of instant corn masa flour. I found a gluten-free version which is what I used in this recipe. Also add 1 tsp of sea salt to the flour. In a measuring cup, measure ¾ cup of water. Slowly introduce about ¼ cup of water at a time to the flour. Use your other hand to mix the wet dough with a spoon. When all the water is added to the flour, mix the dough with your hands and kneed it. Make sure the dough is evenly mixed and it is smooth. Make balls out of the dough. You should get about 11-12 balls, each about 1.5inches in diameter.
- I don’t have a tortilla press, so, I used a wooden chopping board. I placed one masa ball on a plastic wrap, folded the plastic wrap over the ball and press with the chopping board. Don’t press too hard because you want to keep the sopes thick. If you have a tortilla press, cut a ziplock bag into a 6 inch square and line the insides of the tortilla press. Press the masa balls making sure that they are about a ¼ inch thick. I covered the pressed balls into a kitchen towel and put it into a tortilla warmer.
- Heat a skillet and on high heat and place the pressed masa balls on it. Depending on your skillet size, you should be able to place 4-6 of them at once. Lightly brown them on both sides. Remove one sopes at a time from the griddle and place it on a napkin. Raise the sides by gently raising the edges. This will form a wall around the sides. Place the raised sopes back in the tortilla warmer. Complete this step for all the other sopes.
- Heat a frying pan and add about 1 Tbsp of vegetable oil. Shallow fry all the raised sopes in this oil. They should be browned on both sides but not burned. Use a paper napkin to soak up any extra oil on the sopes and place them back in the tortilla warmer.
- Use the same frying pan to mix the remaining toppings. In the pan, add 1 tsp of vegetable oil and 1 tsp of cumin seeds. Add the crushed garlic and the chopped green pepper to the pan. Roast them for about 3 minutes and then add the black beans, the roasted sweet potatoes, roasted pineapples, taco seasoning, enchilada sauce, salt and apple vinegar. Mix the ingredients well and set the heat on low. Continue heating for 5 more minutes and then turn off the heat.
- Place the sopes on a plate and spread a thin layer of guacamole in the middle of it. Add 1 Tbsp of shredded quesadilla jalapeno on each sopes. Now add the sweet potato combination on top of the cheese. Add the chopped red onions on top and then crumble the queso fresco on it. Drizzle salsa verde on the sopes and serve immediately.