Tomato Head’s Sopes with Chorizo, Cheese and Pickled Onion

  • Posted by: Tomato Head, Market Square Manager • May 31st, 2012

The next time you’re traveling in Mexico and want to experience traditional cuisine, we suggest seeking out Sopes. They may be found in the food stalls of Ciudad Juarez or in sophisticated restaurants throughout Mexico City.

If you’re not looking to travel that far or you don’t want to settle for a cheap imitation that caters to American taste buds by covering everything in a ton of cheese, try this recipe that Mahasti created. The pickled onions really pull the dish together and are a great complement to the chorizo.

The recipe for the dough allows you to create small appetizers and a light snack, or one can make them into something larger and use them as a main course.

For the Sopes:

1 cup Masa Harina

¾ tsp baking powder

¾ tsp salt

½ cup plus 3 Tbs boiling water

2 egg yolk

1.25 cup Shredded Monterey Jack cheese

Preheat Oven to 350 degrees.

Place Masa Harina, baking powder and salt in a large bowl, and mix until combined.  Pour boiling water over masa.  Mix the Masa with a wooden spoon, until no dry Masa remains in bowl.  You may have to add a little more water.  Allow mixture to cool enough to handle.

Lightly beat egg yolks and pour over Masa mixture.  Add cheese and with your hands work the Masa into a smooth soft dough.

Divide the dough into 6 – 8 pieces depending on the size you would like to serve.   Roll each piece into a smooth ball.  Flatten the balls out with the palm of your hand.

Line a cookie sheet with parchment.  Lightly grease the parchment paper.  Place the flattened dough on the prepared sheet.  With your fingers work up the edges of the dough and flatten the centers.

Bake the Sopes in preheated oven for 15 minutes – or just until the edges start to brown.  Remove Sopes from oven and set aside.  Sopes can be covered with Saran wrap and refrigerated overnight.

Pickled Onion:

 

1 Large Red Onion, sliced into strips

1 cup Cider Vinegar

¾ tsp. Salt

1 tsp Sugar

1 tsp Cinnamon

Place all ingredients except onions in a small saucepan and bring to boil.  Place onions in a small bowl and pour hot liquid over onions.  Allow onions to rest at room temperature for 15 – 20 minutes.  Drain onions and refrigerate.  Pickled onions can be kept in the refrigerator for 4-5 days.

 

To Assemble and Serve:

Shredded Monterey Jack

Cooked chorizo

Chopped Lettuce

Sliced Radishes

Sour Cream

Pickled onions

Your favorite Salsa

Top the sopes with Chorizo and Cheese – return the sopes to the oven and heat until Cheese has Melted and is starting to brown.  If you refrigerated your sopes overnight – allow sopes to bake until warmed through.

Place Chopped lettuce on a plate – top with heated sope.  Top with radishes, pickled onion, salsa and sour cream.

Serves 6 – 8

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