Mexican Sopes
2 cups instant corn mix (Masa preparada)
1 1/4 cup water
2 tsp salt
2 cups of shredded cabbage (red or green)
1/2 cup red onion, diced
1/2 tsp salt
1/2 lime, juiced
2 tomatoes, diced (I used heirloom tomatoes from the Farmer's Market)
3/4 cup fresh cheese (
Queso fresco) I used this brand
1 can refried black or pinto beans
Salsa of your choice
First prepare the masa by mixing the instant corn mix, salt, and water in a mixing bowl. Let the dough sit for 5 minutes. Grab some dough and roll it until golf ball size. Press the dough on a mat or on your hand until flattened. Not the tortilla thinness, but a little thicker. Here is a picture:
You should then heat a pan on med-high with a 1/4 inch oil. Fry each dough pattie about 3-5 minutes until golden brown. Keep the corn patties warm by placing them on a baking sheet in the oven at 300 degrees F.
Warm the beans in the same pan after frying the patties and set aside.
Now comes the assembling of the
sopes. Take one corn
pattie and layer with 1 tablespoon beans. Sprinkle 1 tablespoon fresh cheese and then add the tomatoes. The cabbage salad is the last thing to add.
In a small bowl, add the cabbage, 1 tsp salt, red onion, and lime juice.
Here is the finished product:
Watermelon Margaritas
3 cups of watermelon chunks
1 cup pineapple juice
1 lime, juiced
1 cup tequila
1 cup triple sec
ice and cocktail shaker
Blend the watermelon, seeds and all. Sieve the pulp and keep the watermelon juice. Add the rest of the ingredients and place in a cocktail shaker with ice. Pour over ice and garnish with a lime wedge. Yummy results!
I proceeded to mix and match ingredients I remembered my family using and what this restaurant used. I think the result was delicious!!!
