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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Makes for a healthy, filling breakfast.
I must admit that two of my favorite things in the food world are avocados and breakfast. I could eat the soft, green fruit (yep, it’s a fruit) on just about anything and even by itself, and breakfast to me isn’t just a meal that can only be eaten during one time of the day.
Recently, I’ve been pondering: How can I incorporate avocados into breakfast? Yeah, I could chop it up and put it on top of my eggs or slather it on toast, but what about using an avocado as the star attraction on my morning plate? Then it came to me. Instead of putting avocado on top of the eggs, why not put the eggs into the avocado? So I baked an egg inside an avocado half. Think ‘Toad in a Hole’ minus the toast and replaced with an avocado.
Now I’ll admit that I’m nowhere near the first person to attempt this, but the recipe I used below is a fresh and jazzed up way to eat huevos en aguacate (free Spanish lesson for ya there). By itself, the dish is a bit plain, so it definitely needs to be topped with a salsa or sauce. I whipped up a batch of pepita (pumpkin seed) pest with basil and cilantro, and the culinary marriage was a match made in heaven, as the tangy pesto cuts through the fattiness of the avocado and egg. Finish it off with a sprinkle of cayenne pepper or hot sauce and you’re set.
Now don’t limit this to just a breakfast — this could easily serve as a lunch or dinner main dish as well. It’s also very filling, so one half of an avocado and one egg per serving is plenty. Bonus: for you folks with dietary issues or on special diets, this recipe is vegetarian, gluten- and nut-free, and perfect for someone following the Paleo diet.
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