Wednesday, May 6, 2015

Wednesday Kitchen - Serious Eats

Welcome to another Wednesday Kitchen! This week JET Team leader Lynn shares another of her delicious recipe creations!
Sopes (pronounced "soapess" or "esoapess") may sound exotic or sound difficult, but this is a really simple dish that will take 30 minutes at best! A sope is a traditional Mexican dish, originating in the central and southern parts of Mexico, and is really an open face sandwich. The base is a round lipped base made from masa, the same mixture you use to make corn tortillas. You can purchase these in your local Hispanic grocery market or order them online.

Once you start making these, the sky is the limit as to what you can create using this diverse base - you may add anything your heart desires on this dish, such as chopped tomatoes, chopped sweet red peppers, shredded lettuce, chipotle peppers, sour cream, guacamole, salsa, enchilada sauce, etc, etc, etc.

Ingredients (needed but not limited to:)

  • Package of sopes
  • Cooked chicken or beef (any meat protein will do, but we happened to have grilled chicken handy)
  • Refried beans - either black or pinto
  • Chopped green onion
  • Shredded cheese
  • Fresh chopped cilantro
  • Chopped jalapenos

To Make:

  1. Start by preheating your oven to 350 degrees
  2. Line a cookie sheet with foil and spray with Pam vegetable spray or similar
  3. Arrange your sopes so they don't touch, then spray them lightly with the vegetable spray

  4. Bake for about 12 to 15 minutes until they just start to firm up. Over baking will result in a very hard dry base so watch them closely
  5. In the meantime, chop your pre-grilled chicken or beef, onions, cilantro and jalapenos

  6. Heat the refried beans in a small pot on the stovetop
  7. Once your sopes bases are out of the oven, start your assembly:
  8. Add the refried beans, then the grilled chicken and the chopped jalapenos
  9. Finish with chopped green onions and shredded cheese, then top with chopped cilantro

You may eat this knife and fork style, or pick it up like an open face sandwich. This is a delicious summer supper utilizing produce and meats that are usually at their freshest. Enjoy!


capitalcitycrafts said...

Sounds yummy!

jemsbyjb said...

These look great. Perfect summertime, no fuss dish.

SendingLoveGallery said...

I'm so trying this - thanks Lynn!

LoveStoneArts said...

What a treat! Looks like a marriage of tamale, tostada and taco. Beautiful photos Lynn. I'll have to check the larger grocery stores in Astoria. We are able to buy more and more Mexican ingredients these days!

Jet Central said...

Seriously yummy sounding dish - thanks for sharing!

Jean Sandell said...


Beadsme said...

This looks delicious but we don't have them here or I haven't noticed them. Will double check next time I go shopping.

Nancy Russell said...

I have not seen these here, but must look. These look delicious and so easy. Would be terrific with leftover fajita meat, too.

Mollie Ann said...

Yum! The only way to get authentic Mexican food here is to make it myself, so this recipe if very welcome indeed!

Gloria Flynn - EarthEnergyGemstones said...

Looks and sounds yummy. Must try! Thanks for the recipe!

TheBrassHussy said...

Never heard of those. Looks delish!

Keystring said...

Great dinner idea'

Gemstones on My Mind said...

These do look good and easy to fix also. I wonder if Amazon will have the sopes?
Thanks Lynn!

Jennifer said...

Those look so easy and yummy! Thanks for the tip!

SatinDollCo said...

Super easy and looks yummy. Definitely have to try this.

Ribasus said...

Have you considered starting a foodie blog? What a great recipe, instructions and the accompanying photo every bit as good as Epicurious! Bravo!

Tracy said...


ChayaGallery said...

looks fantastic !!

Erika Price said...

These look so tasty, I've added sopes to my shopping list! Thanks for sharing, Lynn!