Black Bean Sopes with Queso Blanco, Cilantro, Lime and Pickled Red Onions

Black Bean Sopes with Queso Blanco, Cilantro, Lime and Pickled Red Onions

servings
8

Ingredients


















Cooking Instructions

1

For pickled onions: Bring 4 cups water to a boil. Meanwhile, separate onion slices into rings and place in a colander - over sink drain. Pour boiling water over onions and drain. 
 


2

In medium bowl, whisk remaining ingredients. Add onion rings and stir well, covering rings. Let stand at room temperature at least 1 hour. Stir again and place in glass jar or container. Cover and refrigerate until serving time.
 


3

For sopes: Combine masa harina and salt in medium bowl. Add 1 cup warm water. Mix with your hands to make a smooth dough. If dough is too dry, add additional warm water 1 tablespoon at a time until dough is moistened and easy to handle.  Divide dough into 8 pieces.  Roll each piece into a ball; cover with plastic wrap.
 


4

For each sope, place 1 ball on work surface or cutting board. Use glass pie plate to press dough firmly into a 1/4-inch thick round about 2 inches in diameter. Heat large nonstick skillet over medium heat until hot. Add 1 sope to skillet. Cook 1 minute; flip and cook 30 seconds. Transfer to large cutting board or work surface. Repeat with remaining 7 dough balls. Using your fingers, form a ridge around edge of each sope.  
 


5

Heat oil in same nonstick skillet over medium-high heat until hot. Add 2 to 3 sopes to oil at a time; fry just until sope bottoms are golden brown, about 1 minute.  Flip; fry until sope tops are golden brown, about 45 seconds. Transfer to paper towels to drain; repeat procedure with remaining sopes.
 


6

For topping: Place beans in microwave-safe bowl. Stir in salsa and jalapeños. Microwave on high 1 minute or until heated through. Spoon about 1 tablespoon cheese over each sope; top with a few pickled onion rings. Sprinkle cilantro over and garnish each sope with a lime wedge.
 


Ingredients


















Cooking Instructions

1

For pickled onions: Bring 4 cups water to a boil. Meanwhile, separate onion slices into rings and place in a colander - over sink drain. Pour boiling water over onions and drain. 
 


2

In medium bowl, whisk remaining ingredients. Add onion rings and stir well, covering rings. Let stand at room temperature at least 1 hour. Stir again and place in glass jar or container. Cover and refrigerate until serving time.
 


3

For sopes: Combine masa harina and salt in medium bowl. Add 1 cup warm water. Mix with your hands to make a smooth dough. If dough is too dry, add additional warm water 1 tablespoon at a time until dough is moistened and easy to handle.  Divide dough into 8 pieces.  Roll each piece into a ball; cover with plastic wrap.
 


4

For each sope, place 1 ball on work surface or cutting board. Use glass pie plate to press dough firmly into a 1/4-inch thick round about 2 inches in diameter. Heat large nonstick skillet over medium heat until hot. Add 1 sope to skillet. Cook 1 minute; flip and cook 30 seconds. Transfer to large cutting board or work surface. Repeat with remaining 7 dough balls. Using your fingers, form a ridge around edge of each sope.  
 


5

Heat oil in same nonstick skillet over medium-high heat until hot. Add 2 to 3 sopes to oil at a time; fry just until sope bottoms are golden brown, about 1 minute.  Flip; fry until sope tops are golden brown, about 45 seconds. Transfer to paper towels to drain; repeat procedure with remaining sopes.
 


6

For topping: Place beans in microwave-safe bowl. Stir in salsa and jalapeños. Microwave on high 1 minute or until heated through. Spoon about 1 tablespoon cheese over each sope; top with a few pickled onion rings. Sprinkle cilantro over and garnish each sope with a lime wedge.
 


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