During this time of the quarantine, a lot of us are constantly trying to find something to keep us entertained and busy while staying safe and sound indoors. We are in a situation none that of us would like to be in and would probably love for things to be back to normal. Personally I miss going out, spending time with family and friends. But let’s not get on the melancholic side, that is not the purpose of this post.
The circumstances don’t seem to get better, yet if we are healthy, keeping our patience and making the best of staying home is the most we can do. I have been looking into activities I can do while staying indoors. I have come across bloggers who have done a great job in giving ideas. Some are talking about working out at home, cleaning, working on projects we had been putting off, pampering ourselves, etc. Personally I have tapped into things I had been wishing to have more time for.
With that said, today’s blog will be about making SOPES! It’s my second time making them, and there are two things I will have to mention beforehand. I am terrible with using measurements, I think it’s common in the Latino culture. We cook al “tanteo” (to estimate), so bear with me. Second of all, every time I cook, I’ll probably change up the process or recipe a bit. This can be good or bad, but it’s best when it’s for the better of the dish, and when I improve it from the time before. Above all, I was very happy with the results, so let’s get to it!
List of Ingredients
- 2-3 Tree Chilis
- 2-3 Guajillo Chiles
- 2 Tomatoes
- ⅓ Onion
- 2 Garlic Cloves
- Salt to Taste
- 3 Parts Maseca for Every Part Flour
- 1 Part all Purpose Flour for Every 3 Parts Maseca
- Warm Water
- 5 lbs of Asada
- Seasoning to Taste
- Salt to Taste
- ¼ Onion (chopped)
- 2-3 Garlic Cloves (cut up)
- Orange Juice (preferably freshly squeezed)
- Cooking Oil
- Onion (w/lime and salt to taste)
- Sour Cream
- Hot Sauce
- Re-fried Beans
- Carne Asada
- Cut-up Cucumbers
SOPES Step by Step
Marinate the Meat: Chopped the meat into small pieces and added the ingredients listed under the The Meat list of ingredients. When I cook meat I like to marinate it and let it rest at least an hour or two. The meat absorbs the seasoning for better taste and softens up.
Prepare the Red Dipping Sauce: Boil all ingredients, let them cool, blend them, and strain the mix.
Make the Sopes: Mix the Maseca, flour, and water. I don’t have exact measurements, but after making tortillas for so long I guide myself by the texture. Once the masa is ready I make balls of it and press them to about 5 inches in diameter. To cook them, I set them on a hot pan, turn it once, and a second time before removing it. I let it cool a bit, then press the edge to make a pot shape out of it.
Cooked the Meat: Preheat the pan, add the marinated meat, and mix until fully cooked.
Prepare the Toppings:
- Onion: Cut up the onion, add lime juice and a pinch of salt. I let it sit in the fridge for about two hours, to get rid of the strong taste and to let it absorb the lime and salt.
- Avocados: Cut up the avocados, and the lettuce.
- Re-fried beans: There was nothing special about the beans, I just made sure they were soft and warm.
Prepare your Sopes:
- Preheat your oil in a pan
- Dip the Sope in the sauce and fry it
- Spread beans on the Sope
- Add the rest of the toppings to taste and desire
This was my end result!
I hope that if the dish is of your taste you give it a try. It’s not complicated, it is time consuming though, there are multiple things to prepare. Following my steps too may not be too easy, I will be working on ways to improve the format of recipe blogs. Leave your comment below if you would like a video that might make it easier.
Remember, more than the dish, I wanted to share my experience with the quarantine and motivate you to find ways to get through these hard and undesirable times. It may be the perfect time for you to do new things, to try what you had been putting off, and to focus on your self care.