Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Sopes are a popular Mexican street food made from corn tortillas with a variety of toppings. The tortillas are made from a simple mixture of masa harina (Mexican corn flour) and water. Fry them in a pan with oil and serve with traditional Mexican toppings. This recipe uses a delicious combination of roasted tomato and arbol chile salsa, sautéed wild mushrooms (or huitlacoche for a more authentic flavor), sour cream, and crumbled queso fresco. The roasted tomato salsa can be made ahead of time and stored in a jar in the refrigerator. It also works well with other Mexican-inspired dishes.

Ingredients:

Cake

• 1 cup masa harina flour
• 3/4 cup warm water
• 1/4 cup vegetable oil
• 1 teaspoon finely chopped serrano pepper or 2 teaspoons finely chopped jalapeño (with seeds)
• 1 teaspoon finely chopped garlic (about 2 medium cloves)
• 1 medium white onion, finely chopped
• 1 can (450 g) or 2 cans (200 g) of huitlacoche, drained, or 220 g of mixed wild mushrooms, coarsely chopped
• 2 tbsp chopped fresh cilantro
• 3/4 cup roasted tomato salsa with chile de arbol, recipe below
• 3 tablespoons sour cream or crème fraîche, diluted slightly with water
• Crumbled queso fresco, for serving

Roasted Tomato Salsa with Chile de Arbol

• 450 g plum tomatoes (about 4 pcs.)
• 3-6 chili de arbol pods, depending on your preference
• 2 tbsp. l. olive oil
• 4 cloves garlic, crushed
• 1 medium white onion, chopped
• 0.5 cup chopped fresh cilantro
• 1 teaspoon of salt
• 0.5 tsp freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

corn flour, mushrooms, salsa sauce, queso fresco cheese, sour cream, pepper de arbol, plum tomatoes

We recommend

Preparation:

Step 1
• Preheat oven to 95°C and line a baking sheet with paper towels.
Step 2
• Place the masa harina in a large bowl, add water, and mix with your hands until a smooth dough forms. This should only take 1-2 minutes. You want a nice, moist dough, so if it's dry, stir in a little more warm water. If the dough is sticky, stir in a little more flour.
Step 3
• Divide the dough into four equal portions and form them into four balls. Place the balls on a plate or cutting board and cover with plastic wrap to prevent the dough from drying out. Roll out one piece of dough at a time using a rolling pin or a clean wine bottle into a thin circle about 0.5 cm thick. Lightly oil a frying pan or comal and heat thoroughly over medium-high heat. Carefully add the first sope and cook until small brown bubbles appear on the bottom, about 45 seconds.
Step 4
• Flip it over with a spatula and cook for another 30-45 seconds. Flip it again, count to 10, and transfer the sope to a paper towel-lined baking sheet. Keep the flatbreads in a warm oven. Repeat with the remaining three pieces of dough (adding a little more oil if necessary) and keep them in the oven until ready to serve.
Step 5
• Heat a couple of tablespoons of vegetable oil in a skillet, add the chili, garlic, and onion. Place the skillet over medium heat and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the huitlacoche (or mushrooms) along with a large pinch of salt and cook, stirring occasionally, until the huitlacoche is heated through, about 5 minutes (or until the mushrooms are lightly browned and cooked through, about 10 minutes). Remove the mixture from the heat and stir in the cilantro.
Step 6
• Arrange the tortillas on a platter. Spread each with a thin layer of roasted tomato-chili salsa, top with huitlacoche or mushrooms, drizzle with sour cream, and sprinkle with crumbled queso fresco. Serve the remaining salsa on the side.
  
  

  Roasted Tomato Salsa with Chile de Arbol

  
  Preheat oven to grill mode.
  
  Place the tomatoes on a baking sheet and broil until charred in spots, 10-12 minutes. Remove the tomatoes from the oven, let them cool to handle, peel the skins, and cut out the tough cores. Transfer the tomatoes to a large bowl (don't forget any tasty juices that spill onto the baking sheet), then coarsely chop the tomatoes.
Step 7
• While the tomatoes are frying, heat a dry frying pan over medium heat and fry the chili peppers (if needed), turning them occasionally, until they begin to smoke, about 5 minutes. Transfer them to a bowl.
Step 8
• Combine the olive oil, garlic, and onion in a saucepan over medium heat and cook, stirring occasionally, until the onion is soft, about 7 minutes. Add the toasted chili, tomatoes, and 2 cups of water and bring to a boil. Simmer for 12 minutes to allow the flavors to meld. Cool slightly.
  
  Carefully transfer the mixture to a blender. Add cilantro, salt, and black pepper and blend until the sauce is smooth. Strain the salsa into a bowl. Serve at room temperature or slightly chilled. Store in a tightly sealed jar in the refrigerator for a week or in the freezer for a month..
  Exit: 2 tbsp.

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