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Sopes

1 hr and 25 mins to make • Serves 4

Produce

4 1 pound plum tomatoes
3 Chile de arbol
10 tbsp Coriander, fresh
1 tsp Garlic
4 cloves Garlic
1 tsp Serrano chile
2 White onion, medium

Condiments

3/4 cup Tomato-chile de arbol salsa, Roasted

Baking & Spices

1/2 tsp Black pepper, freshly ground
1 cup Masa harina
1 Salt
1 tsp Salt

Oils & Vinegars

2 tbsp Olive oil
1/4 cup Vegetable oil

Dairy

1 Queso fresco

Liquids

3/4 cup Water

Other

3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water
One 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped
Anne Woita
Anne Woita • 1 year ago

Sopes Recipe

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Sopes: Sopes are like tortillas, but thicker. Wonderful when topped with refried beans, lettuce, shredded cheese and tomatos. In some Mexican regions they are eaten with avocados. Enjoyed throughout the whole country, from Tijuana to Cancun.

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