If you've never tried chorizo (a spicy pork sausage), now is the time. In Mexico, sopes are traditionally fried tortillas topped with refried beans and other toppings. Today Mely shows ...
Sopes are a typical Mexican dish. They are made of mostly of cornmeal but occasionally of flour. They are also always fried. Trying to lose my after pregnancy weight, I decided it was time to create a baked flour version…..Bingo… here it is… and it is gooood!!
- 12 Rhodes Texas Rolls, thawed but not risen
- 2 tomatoes, large
- ½ lb monterey jack cheese, shredded
- ½ iceberg lettuce, shredded thinly
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tbsp fresh cilantro/coriander, diced*
- 32 oz. refried beans*
- 7 oz. can of salsa, verde or roja (optional)*
- ½ package chorizo*
*Cilantro is the Spanish word for coriander. Your grocery store may use either name.
*Refried beans can take some time to make from scratch. You can go to your local grocery store and buy it in a can. I highly recommend you look for the word “Casero” on the can. That means homemade or house style. It has much more flavor than the typical store bought can. If you would like to make it from scratch, please go to my website: http://www.casademely.com and click on the “Basics” link for a recipe.
*I love salsa but my husband can’t handle any at all. Blame it on a spice free upbringing (he’s from Ireland). So, adding salsa is optional. I will soon have some family recipes for salsa on my website http://www.casademely.com ; but for now, I will just share that in picking a salsa at the grocery store, pick a can that is in Spanish or was made in Mexico. These are typically found in 7 oz cans.
*I know that most people have not had chorizo. Maybe you don’t even know what it is. It is a sausage. There are different kinds from different countries. The versions from Spain, Italy, and Argentina are typically a more solid chorizo you slice and cook. The Mexican chorizo is what you will find at your grocery store and what you want. It is very squishy and falls apart as you cook it. You can choose from pork, beef, or even soy. It is VERY flavorful and just a little bit will go a long way! It can also have a large range of spiciness and the more you cook it, the spicier it gets. Typically it is a breakfast food as a small bit of it is cook into your scrambled eggs. In this case, it will go it alone. I have included a picture of it in its packaging.
Take each roll individually and roll it into a flat circle with a diameter of about 5 ½ inches.
Pinch over the edges to create a ridge somewhat like that of a pizza but higher.
Place the twelve circles on 2 sprayed cooking sheets.
Cook for 15 minutes at 350° F. Once they are done, set aside to cool. The bottoms will be crispy and well cooked. They may be puffed up with air. With a fork you can push down the middle to flatten.
While your sopes are baking, take your diced tomatoes and place them in a bowl.
Now add the salt, pepper, garlic powder, and cilantro to the diced tomatoes and stir.
Take your iceberg lettuce half and slice it thinly.
In a sauce pan, warm your beans.
In a frying pan, add the chorizo and squish it down. Now let it cook. It will completely separate when it is done.
Now take your sope and spread refried beans on the bottom.
Now, using a teaspoon add about half of a spoonful of chorizo to the top of the refried beans and spread it with the back of the spoon.
Add shredded cheese to the sope.
You can now add lettuce and the tomato mixture. Remember, the salsa is optional. Either way, they are yummy! Enjoy!!
On my husband’s scale of 1 to 10, he gave this recipe a 7. I believe it to be more of an 8 or 9 but perhaps that is because I add salsa:).