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Sopes with black beans, spicy plantains and crema


Sopes are a traditional antojito or appetizer from the Mexican city of Culiacàn. Sopes begin with a simple fried masa based dish. The petite hand made dishes resemble an extra thick tortilla and meet the mouth with a slightly crisp exterior that breaks into a comforting, soft slightly fluffy interior. These delicious little platforms act as an open canvas for any creative toppings. Common toppings for sopes are meat, salsa and creams. Other variations include beans, vegetables or chorizo.

Because the base of sopes is so wonderfully simple in flavor and texture, it provides the opportunity for infinite possible topping creations. The perfect starting point for Latin style amuse bouche, sopes are a fantastic idea for parties.

Below is a recipe for sopes that celebrate flavors that run from Mexico all the way down to South America. Perfect with an ice cold Pacifico and some friends on a warm summer afternoon, these sopes meet June in Los Angeles con mucho sabor!

Masa
3 cups harina de masa (corn flour)
1/2 cup olive oil
1 1/2 cup water

Method of Preparation

Combine all ingredients in a medium sized mixing bowl. Begin by stirring and then
Begin to mush together with hands. Add more water if the mixture is to dry.
Take a spoonful of the masa, roll it into a ball, flatten gently with hands and create a subtle crust with fingers. (Note, the more dramatic the crust, the more difficult the sopes will be to work with. The sopes will work just as well with no formed crust.) Set these aside.
Heat a medium sized sauté pan with canola oil and fry each sope until golden and slightly crisped on each side. Drain the sopes on paper towels and set aside.

Black bean base
2 cans black beans (drained)
1 red bell pepper (roasted and chopped)
1 yellow bell pepper (roasted and chopped)
¼ cup white onion (chopped)
¼ cup cotija cheese (grated finely)
Coarse sea salt and freshly ground pepper to taste

Method of Preparation
First pour the black beans into a medium sized mixing bowl and roughly mash. Add the remaining ingredients, mix until combined and salt and pepper to taste.

Spoon this mixture atop each sope and spread it into an even layer. Set aside.
 

Spicy Plantains
Two ripened plantains (but not completely black, sliced into thin medallions)
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon chili powder
coarse sea salt and fresh ground pepper to taste
About ¼ cup crema ´

Method of Preparation
Mix the spices in a small bowl. In a separate medium sized bowl coat the plantain medallions in light layer of olive oil and toss in the spices until the plantains are evenly coated. (Note there may be left over spices.)

Heat a medium sized sauté pan with a little bit of oil or butter over a low/medium flame and pan fry the medallions until slightly crispy on the outside. Top each sope with one or two medallions. Now drizzle the sopes with crema and enjoy!

Sopes with black beans, spicy plantains and crema

Sopes are a traditional antojito or appetizer from the Mexican city of Culiacàn. Sopes begin with a simple fried masa based dish. The petite hand made dishes resemble an extra thick tortilla and meet the mouth with a slightly crisp exterior that breaks into a comforting, soft slightly fluffy interior. These delicious little platforms act as an open canvas for any creative toppings. Common toppings for sopes are meat, salsa and creams. Other variations include beans, vegetables or chorizo.

Because the base of sopes is so wonderfully simple in flavor and texture, it provides the opportunity for infinite possible topping creations. The perfect starting point for Latin style amuse bouche, sopes are a fantastic idea for parties.

Below is a recipe for sopes that celebrate flavors that run from Mexico all the way down to South America. Perfect with an ice cold Pacifico and some friends on a warm summer afternoon, these sopes meet June in Los Angeles con mucho sabor!

Masa
3 cups harina de masa (corn flour)
1/2 cup olive oil
1 1/2 cup water

Method of Preparation

Combine all ingredients in a medium sized mixing bowl. Begin by stirring and then
Begin to mush together with hands. Add more water if the mixture is to dry.
Take a spoonful of the masa, roll it into a ball, flatten gently with hands and create a subtle crust with fingers. (Note, the more dramatic the crust, the more difficult the sopes will be to work with. The sopes will work just as well with no formed crust.) Set these aside.
Heat a medium sized sauté pan with canola oil and fry each sope until golden and slightly crisped on each side. Drain the sopes on paper towels and set aside.

Black bean base
2 cans black beans (drained)
1 red bell pepper (roasted and chopped)
1 yellow bell pepper (roasted and chopped)
¼ cup white onion (chopped)
¼ cup cotija cheese (grated finely)
Coarse sea salt and freshly ground pepper to taste

Method of Preparation
First pour the black beans into a medium sized mixing bowl and roughly mash. Add the remaining ingredients, mix until combined and salt and pepper to taste.

Spoon this mixture atop each sope and spread it into an even layer. Set aside.

Spicy Plantains
Two ripened plantains (but not completely black, sliced into thin medallions)
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon chili powder
coarse sea salt and fresh ground pepper to taste
About ¼ cup crema ´

Method of Preparation

Mix the spices in a small bowl. In a separate medium sized bowl coat the plantain medallions in light layer of olive oil and toss in the spices until the plantains are evenly coated. (Note there may be left over spices.)

Heat a medium sized sauté pan with a little bit of oil or butter over a low/medium flame and pan fry the medallions until slightly crispy on the outside. Top each sope with one or two medallions. Now drizzle the sopes with crema and enjoy!

Sopes with black beans, spicy plantains and crema

Sopes are a traditional antojito or appetizer from the Mexican city of Culiacàn. Sopes begin with a simple fried masa based dish. The petite hand made dishes resemble an extra thick tortilla and meet the mouth with a slightly crisp exterior that breaks into a comforting, soft slightly fluffy interior. These delicious little platforms act as an open canvas for any creative toppings. Common toppings for sopes are meat, salsa and creams. Other variations include beans, vegetables or chorizo.

Because the base of sopes is so wonderfully simple in flavor and texture, it provides the opportunity for infinite possible topping creations. The perfect starting point for Latin style amuse bouche, sopes are a fantastic idea for parties.

Below is a recipe for sopes that celebrate flavors that run from Mexico all the way down to South America. Perfect with an ice cold Pacifico and some friends on a warm summer afternoon, these sopes meet June in Los Angeles con mucho sabor!

Masa
3 cups harina de masa (corn flour)
1/2 cup olive oil
1 1/2 cup water

Method of Preparation

Combine all ingredients in a medium sized mixing bowl. Begin by stirring and then
Begin to mush together with hands. Add more water if the mixture is to dry.
Take a spoonful of the masa, roll it into a ball, flatten gently with hands and create a subtle crust with fingers. (Note, the more dramatic the crust, the more difficult the sopes will be to work with. The sopes will work just as well with no formed crust.) Set these aside.
Heat a medium sized sauté pan with canola oil and fry each sope until golden and slightly crisped on each side. Drain the sopes on paper towels and set aside.

Black bean base
2 cans black beans (drained)
1 red bell pepper (roasted and chopped)
1 yellow bell pepper (roasted and chopped)
¼ cup white onion (chopped)
¼ cup cotija cheese (grated finely)
Coarse sea salt and freshly ground pepper to taste

Method of Preparation
First pour the black beans into a medium sized mixing bowl and roughly mash. Add the remaining ingredients, mix until combined and salt and pepper to taste.

Spoon this mixture atop each sope and spread it into an even layer. Set aside.

Spicy Plantains
Two ripened plantains (but not completely black, sliced into thin medallions)
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon chili powder
coarse sea salt and fresh ground pepper to taste
About ¼ cup crema ´

Method of Preparation

Mix the spices in a small bowl. In a separate medium sized bowl coat the plantain medallions in light layer of olive oil and toss in the spices until the plantains are evenly coated. (Note there may be left over spices.)

Heat a medium sized sauté pan with a little bit of oil or butter over a low/medium flame and pan fry the medallions until slightly crispy on the outside. Top each sope with one or two medallions. Now drizzle the sopes with crema and enjoy!

 

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