Sopes or Picadaso
Ingredients:
Mix together masa, water and salt in a bowl until a soft dough forms. Add in additional warm water by the tablespoon if the dough seems too dry. Knead on a lightly floured surface until the ingredients are well combined and the dough is softened, about 5 minutes. Cover with a damp tea towel and let sit for 10 minutes. Use an ice cream scoop or by hand make small 2 to 3-inch balls, cover and set aside. Press with hands or a small plate or roll between parchment paper each ball one at a time to about 1/3-inch thick. Place on a baking sheet as they are done and cover with a damp cloth. Lightly grease a griddle or large cast iron or non-stick skillet and heat over medium high heat. Place two of the prepared masa rounds on the hot griddle and cook for about 2 minutes, until the edges shrink away slightly and puff up from the pan and lose their raw look. Turn and cook the other side for another 1 to 1 ½ minutes. Transfer to a plate or work surface and while still hot, quickly pinch up the edges of each into a raised rim, like a small tart. Place them on a tea towel lined baking sheet and cover snugly with a towel. In a small skillet or saucepan, heat ¼-inch depth of vegetable oil over medium high heat. Add a sope and fry until lightly golden brown and cooked through. Alternatively, heat up a non stick skillet and grill until cooked through. To Assemble the Sopes:
For each sopes, spread a couple of tablespoons of frijoles negro on the bottom of a warm sopes. Top with some tinga and garnish with lettuce, onion, cheese, sour cream and salsa. Sopes Variations: Bean and Cheese
Seafood
Mix together. Spread sopes with frijoles negro and add seafood mixture on top. Garnish with sour cream and salsa. Serve immediately. Tostadas
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