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Sopes

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  • Jamie Rahm
    Sopes Recipe courtesy Cynthia Garcia TVFN, Calling All Cooks, Show #CA1B23 1 clove garlic 1 bay leaf Whole peppercorns 1/4 onion, whole 1 boneless chicken
    Message 1 of 1 , Oct 29, 2001
      Sopes
      Recipe courtesy Cynthia Garcia
      TVFN, Calling All Cooks, Show #CA1B23

      1 clove garlic
      1 bay leaf
      Whole peppercorns
      1/4 onion, whole
      1 boneless chicken breast
      1 1/2 cups chorizo
      One packet Sopes***
      2 cups refried beans, recipe follows
      1 onion chopped small
      2 bunches cilantro chopped
      1 1/2 cups Crema Fresca Mexicana (Mexican table cream)
      1 1/2 cups queso fresco (fresh cheese)
      1 avocado, diced
      3 ripe medium tomatoes cubed
      1/2 head iceberg lettuce shredded
      Green salsa
      Red salsa

      ***Sopes are specially made thick tortillas with raised edges. They
      are about 3 inches in diameter and are available at specialty Latin
      American Markets

      For the boiled chicken: To a saucepan, add enough water to cover the
      chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of
      an onion and bring to a boil. Add the chicken and boil for about 20
      minutes. Remove from the water and slice.

      For the Chorizo: To a hot saute pan, add the chorizo and saute until
      cooked through, about 10 minutes.

      Fry the Sopes in plenty of canola oil. Drain and bring to the table.
      Each ingredient should be on the table in a separate serving dish.
      Each person constructs their own sope to taste. Please note: the
      beans should always be at the bottom of the sope because they serve
      as a binder.

      This is a layered dish, do not mix all the ingredients. Usual serving
      - 2 sopes per person. The sopes are eaten with your hands, no need
      for utensils.

      REFRIED BEANS
      2 cups pinto beans
      Water, to cover
      1 small onion cut in large wedges
      "Epazote" or Mexican oregano
      ham bone

      In a low heat crock pot combine beans, water, onion, epazote (or
      Mexican oregano) and ham bone. Cook until the beans are soft, add
      salt to taste. Put beans in a skillet and mash with potato masher.
      Option: You may substitute the home made beans with 2 cans of refried
      beans.

      The recipes for this program, which were provided by contributors and
      guests who may not be professional chefs, have not been tested in the
      Food Network's kitchens. Therefore, the Food Network cannot attest to
      the accuracy of any of the recipes.

      Prep Time: 5 minutes
      Cook Time: 30 minutes
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