INFUSED SOPES

Sopes

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 2 tsp.
Maseca® corn flour 2-1/2 cups
Cold water 1-1/2 cups
Vegetable shortening 4 Tbsp.
Kosher salt 2 tsp.

Filling

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1/4 cup
Jicama, peeled, small dice 1 cup
Tomato juice 1 cup
Plum tomato, diced 2 ea.
Whole-kernel corn 1/2 cup
Black beans, cooked 1/2 cup
Limes, juiced 2 ea.
Simple syrup 2 Tbsp.
Cilantro, minced 1/2 bunch
Kosher salt to taste
Crispy fried avocado, cut into slices 16 ea.

Method

  1. Preheat oven to 350°F.
  2. For the sopes, combine all ingredients in a bowl; mix until a dough has formed. Break into 2 equal-size balls and wrap in plastic wrap; chill for 30 min.
  3. While the dough chills, combine in a bowl all of the filling ingredients. Season with salt if needed.
  4. When the dough is chilled, place on a cutting board and roll out into 8 equal rounds. Form pie-crust-type rims on each round and bake on parchment paper until cooked, 6 to 8 min.
  5. Place each sope on its own plate and fill each with 1/8 of the filling. Garnish with slices of avocado.

Yield: 4 servings