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Got this recipe from Vegetarian Times. it says sopes are small round tartlette-like cakes made with masa harina the flour used to prepare tortillas. Instead of frying the sopes on a griddle, we've baked them for entertaining ease. Topped with zucchini-corn Filling or Pico de Gallo, they make beautiful appetizers or you can serve a trio of stuffed sopes as an entree. Zucchini corn filling is a ultraversatile filling works just as well in tacos, enchiladas and quesadillas as it does as a filling for sopes. The filling seemed to need the chili powder and I added some bell pepper. very simple flavor, and would be easy to spice up.
- 3 cups masa harina
- 1⁄4 cup parmesan cheese (optional)
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 3 tablespoons vegetable oil or 3 tablespoons olive oil
- 1 cup grated monterey jack cheese
- 3 tablespoons vegetable oil
- 1 small onion, chopped (1 cup)
- 6 garlic cloves, peeled and thinly sliced
- 2 medium zucchini, cut into 1/2 inch cubes (2 cups)
- 1⁄2 cup corn kernel
- 1⁄2 cup cooked black beans
- 1⁄4 cup coarsely chopped cilantro
- 2 tablespoons lime juice
- chili powder, for sprinking
- 1⁄2 cup crumbled queso fresco (optional) or 1⁄2 cup feta cheese (optional)
- 1. preheat oven 350 line 2 baking sheets with parchment paper.
- 2. whisk together masa harina parmesan cheese if using, baking powder and salt in bowl. stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil into dough.
- 3. Roll 1/4 cup dough into ball. Press into 3 inch disk on prepared baking sheet pinching together any cracked edges. Press indentation in center of disk using a small drinking class then shape 1/2 inch edge around indentation with your fingers. repeat with remaining dough.
- 4. Bake 10 minutes or until sopes begin to look dry. Sprinkle each indentation with 2 tsp grated monterey Jack cheese. return to oven and bake 5 minutes more, or until cheese has melted. Top with Zucchini-corn filling or Pico de Gallo.
- Zucchini-corn Filling.
- Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.
- Add zucchini and corn and saute 7 minutes more.
- Stir in beans and cook 2 minutes.
- Stir in cilantro and lime juice.
- Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.