When you dine at a typical Mexican restaurant, you’re probably already familiar with the usual offerings of enchiladas, tacos, refried beans, and rice, right? It’s kind of ironic that many dishes served in most of today’s Mexican joints are actually of American origin by way of Texas or California. We Americans have put our own twists on the originals over the years and have since labeled them “Mexican food”.
To get a little more authentic taste of South of the Border cuisine, try out the following recipe for Mexican sopes, a zesty appetizer that will have you ditching your old gringo go-to of nachos and chimichangas.
Sopes are handheld Mexican street food dish made from a dough made of masa flour (dried and finely ground corn) that are flattened, typically fried, then topped with either meat or beans and salsa. This version of the classic Mexican dish sees the little masa “boats” baked instead of fried — saving you some calories and a greasy mess on your stove top. I chose to use flavorful Mexican chorizo sausage for the filling and topped it with a Yucatecan-style (i.e.: from the Yucatan Peninsula) sauce comprised of toasted pumpkin seeds, cilantro and habanero pepper. These sopes can be made any size you please — form smaller ones for appetizer servings and larger ones if you’re serving them as a snack or main course.
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