Super Salsa Sopes

VIEW ALL 2017 RECIPES »

Team: Iron Eagles

Host School: Essex Middle School

Age Group: Middle School

Ingredients

Sopes Ingredients

3 cups masa harina

¼ c. plus 2 tbsp white flour

2 ½ c. or more warm water

2 tsp salt

½  tsp. Plus a pinch Cumin

½  tsp. Plus a pinch Chili powder

½  tsp. Plus a pinch Garlic powder

½  tsp. Plus a pinch Smoked paprika

2 c. canola oil

 

Salsa Ingredients 

SALSA VEGETABLE INGREDIENTS:

Dice and prepare 1/4 heaping cup of the following:

  • Carrots
  • Purple carrots
  • Parsnips
  • Butternut squash
  • Red Beets
  • Golden beets
  • Celery root
  • Gilfeather Turnip

Dice and prepare 1/4 heaping cup of the following:

  • onion
  • Watermelon radish
  • Black radish
  • Apple (peeled)
  •  kale

SALSA DRESSING INGREDIENTS:

2 tbsp. lime juice

2 tbsp. olive oil

2 tsp. Minced garlic

1/2 tsp. cumin

1/2 tsp. chili powder

1 tsp. salt

1/2 tsp. Pepper

Pinch of red pepper flakes or more

3 tbsp. Maple syrup

¼ c. Chopped cilantro

2 c. Monterey Jack Cheese

 

 

Guacamole Ingredients

¼ c. finely chopped white onion

1 tbsp finely chopped red jalapeno

½  tsp salt and pepper, plus more to taste

¼ cup cilantro leaves

2 tsp. Minced garlic

2 large ripe Hass avocado

2 tbsp. Lime juice

 

 

Chipotle Lime Crema Ingredients:

1 cup sour cream

1 tbsp. minced garlic

1 chipotle chile from a can of chipotles in adobo sauce 

 2 tbsp. lime juice

¼ tsp. Salt and pepper

 

 

Refried Beans Ingredients:

1 ½  c. onion, chopped

½  c. cider vinegar

4 tsp. Minced garlic

2  c. dried pinto beans soaked overnight

¼ c. plus 2 tbsp. Olive oil

4 tsp. Oregano

1 tsp. Chili powder

1 tsp. cumin

½  tsp. Salt and pepper

½  c. vegetable broth

1 tbsp. sour cream

1 tbsp plus 1 tsp. Lime juice

 

 

 

Preparation Instructions

Sopes Instructions

1. In a large bowl, mix masa harina, salt, cumin, chili powder, garlic powder, paprika together with a rubber scraper.

2.  Pour 2 ¼  cup of the warm water and mix together to form a ball of dough. Work dough with your hands.

3. Cover bowl with a towel as you work. Use a ¼ c. measuring cup to portion out the dough for each cake.

4. Preheat a nonstick fry pan over medium-high heat.

5. To form the sopes, grab a ball of dough and flatten it in between two pieces of parchment paper using a tortilla press.

6.  Gently remove the flattened dough from the parchment paper and cook on a dry hot griddle for about 1 minute. 

7. Flip the sope over and cook for another 30 seconds to 1 minute. Form edge with  spoon.

8. Heat up canola oil in a fry pan and fry sopes until browned.

 

 

Salsa Instructions:

1. Dice the salsa veggies, carrots through turnips, and place in a steamer and steam until just done. Place in medium bowl.

2. Dice the onions through kale and add to the steamed vegetables.

3. In small bowl, whisk the salsa dressing ingredients and add to the vegetables gently mixing.

4. Top Salsa with cheese on sopes.

 

 

Guacamole Instructions:

1. Place the onion, jalapeño, salt/pepper, half the cilantro and garlic in a mortar and pestle. Grind into a paste. Place in a medium bowl.

2. Add avocado, remaining cilantro and lime juice to mortar and pestle and mash coarsely. Add to the jalapeno mixture. 

 

 

Chipotle Lime Crema Instructions:

1. Mix all ingredients in a bowl with a rubber scraper.  

 

 

Refried Beans Instructions:

1. Chop the onion. Place in a bowl with the vinegar and let it soak.

2. Drain beans from the soaking water. Place beans back in saucepan and cover with water. Cook on high until boiling and lower the heat and simmer until soft. Drain and measure 4 c. cooked beans. 

3. Drain onions in a colander

4. Heat olive oil in a fry pan on medium heat. When oil is hot, add drained onions and saute until soft. Add minced garlic towards the end of the saute. 

5. Add the chili powder, oregano, salt and pepper and coat the onions with these spices.

6. Add the  cooked beans and cook until the beans begin to crisp around the edges. Add about ½ c. vegetable broth half way through the cooking to moisten the beans.

7. When done, add lime juice. Place bean mixture in a bowl and mash using the immersion blender.

 

Plating and Completing Super Salsa Sopes

1. For plating the 2 - 8 oz servings for display in the judging room and on the main floor:

  • place 2 sopes on a plate, 
  • place 1/3 c. refried beans on sopes
  • top with 2 tbsp. salsa
  • sprinkle 2 tbsp. Monterey Jack cheese on top of salsa
  • drizzle with guacamole and crema which have placed in a pastry bag
  • garnish with kale which  has extra crema and guacamole placed in the leaf
  • finish with a watermelon radish slice, twisted

2. For plating the 12 - 2 oz servings for judges to sample:

  • place 1 sope on a plate
  • place 2 tbsp refried beans on sope
  • top with 1 tbsp salsa
  • sprinkle with 1 tbsp. Monterey Jack cheese on top of salsa
  • drizzle with guacamole and crema which have been placed in a pastry bag
  • garnish with kale which has extra creama and guacamole placed in the leaf
  • finish with a watermelon radish slice, twisted