93. Baked Sopes

Name: 93. Baked Sopes
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Latin American, American, Mexican
Ingredients: 2 cups masa harina; 1.5 cups warm water; 2 tsp olive oil; Pinch salt; 60ml olive oil, approximately; 2 tbsp olive oil; 1 red onion, sliced; 3 cloves garlic, minced; 1 tbsp chipotle in adobo; 300ml beer; 2 capsicums, diced; 2 zucchini, diced; 400g can white beans, drained; 2 avocados, sliced; 200g cherry tomatoes, quartered; 1 carrot, grated; 1 lime, juiced

5 steps

Prep:1hCook:15min

The type of beer here is not very important, just use whatever cheap lager you’ve got in the fridge. It will still add a nice depth of flavour.

Updated at: Thu, 17 Aug 2023 01:47:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories696.9 kcal (35%)

Total Fat34.7 g (50%)

Carbs83.3 g (32%)

Sugars7.9 g (9%)

Protein14.5 g (29%)

Sodium309.6 mg (15%)

Fiber17.1 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Add the oil and the salt to the masa harina, then pour over the water. Stir with a spoon until the water has touched all the flour and you can’t stir with a spoon any more. Use your hands to combine the dough but it will be too sticky to knead. Leave it to rest, covered in a bowl, for about 30 minutes.

Step 2

Make the filling in the meantime. Sauté the onion in the oil until beginning to get translucent, then add the garlic and chipotle in adobo, before adding the capsicum and zucchini. Deglaze with the beer, and season well with salt. Add the beans, and let it bubble away and reduce over time with the lid off. When it reduces to the point where the bean starch is making it stick to the bottom if you don’t stir every couple of minutes, it’s ready, turn off the heat.

Step 3

Make the topping by stirring through lime juice through the grated carrot and tomato. Once combined, leave it in the fridge to stay cool until serving.

Step 4

When the dough has rested, take it out and form it into a long even log. It should have the texture of play dough, not very sticky. Cut the log in half, and then each half in half again to make four smaller logs. Each smaller log can then be cut in four pieces the same way to make 16 even pieces. Cover them with a tea towel. Spread a little oil on baking sheets, and put the oven on 210 degrees Celsius. Oil your hands, then grab one of the pieces of dough and form it into a ball. Place the ball in a tortilla press, or if you don’t have one ( like me), just cut open a plastic sandwich bag so that it can fold over the ball. Then, use the pressure of a heavy bottomed pot to press the dough. Press it until the dough is about 5mm thick, it doesn’t take much pressure. Then place the disc on the oiled tray, pressing a little more in the middle and squeezing together any cracked edges, so you have a shape with a concave curve in the middle. Oil your hands in between, and complete all 16 pieces. Spray with more olive oil to coat, and bake at 210 degrees Celsius for 15 minutes.

Step 5

Remove the sopes from the oven, and top with a spoonful of the filling, some slices of avocado, and the tomato/carrot topping.