Description
A beautiful gourmet take on traditional sopes, featuring earthy huitlacoche and vibrant flavors. Perfect for a sophisticated appetizer or a light main.
Ingredients
Units
Scale
- 2 cups (475 ml) whipped ricotta
- 1/2 bunch (10 g) epazote leaves, thinly sliced
- Kosher salt
- 1 lbs (450 g) tomatillos, halved
- 1/2 (85 g) white onion
- 1 garlic clove, peeled
- 1 cup (15 g) mint leaves
- 4 cups (600 g) huitlacoche (also known as Mexican truffle or corn smut)
- 1 cup (150 g) white onion, finely diced
- 2 teaspoons (10 ml) serrano chili, finely chopped
- 4 (5 g) epazote leaves, thinly sliced
- 4 oz (120 g) masa harina
- 1/4 cup (60 ml) water, plus more as needed
- Pinch of salt
- Sliced serrano chilies
- Fresh cilantro leaves (also known as cilantro macho)
- Maldon salt or any flaky sea salt
- Extra virgin olive oil
- Creme fraiche (optional)
Instructions
- Prepare the Ricotta Epazote: In a mixing bowl, combine the whipped ricotta with thinly sliced epazote leaves. Season with kosher salt to taste. Mix well and set aside in the refrigerator until ready to use.
- Make the Mint Salsa Verde: Preheat a skillet over medium heat (approximately 350°F/177°C). Add the halved tomatillos, cut-side down, the onion, and the garlic clove. Dry roast the vegetables until they develop a light char and the tomatillos soften, about 5-7 minutes. Transfer the roasted vegetables to a blender. Add the mint leaves and a pinch of kosher salt. Blend until smooth, adding a tablespoon of water if necessary to reach a sauce-like consistency. Set aside.
- Cook the Huitlacoche: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat (approximately 350°F/177°C). Add the diced white onion and cook until translucent, about 3-4 minutes. Stir in the chopped serrano chili and cook for another minute. Add the huitlacoche and sliced epazote leaves, cooking until the mixture is heated through and any excess liquid has evaporated, about 5-7 minutes. Season with salt to taste and set aside.
- Prepare the Sopes: In a mixing bowl, combine masa harina, a pinch of salt, and water. Mix until the dough comes together. If it feels too dry, add a little more water, one tablespoon at a time. Divide the dough into 4 equal pieces and shape each into a ball. Flatten each ball into a disc about ¼-inch thick, creating a small rim around the edge. Heat a skillet over medium heat (approximately 350°F/177°C). Cook the sopes for 2-3 minutes on each side until they develop light brown spots. In a separate pan, heat 2 tablespoons of oil over medium heat (approximately 350°F/177°C). Fry the sopes until golden and crispy, about 1-2 minutes per side. Transfer to a paper towel-lined tray to drain excess oil.
- Assemble the Sopes: Place a fried sope on a serving plate. Spread 1 tablespoon of the prepared ricotta epazote mixture as the base. Add a generous spoonful of the huitlacoche filling on top of the ricotta. Drizzle a little mint salsa verde over the huitlacoche. Garnish with a few slices of serrano chili, fresh cilantro leaves, and a small dollop of creme fraiche if using. Sprinkle Maldon salt and drizzle with extra virgin olive oil to finish.
- Serve: Serve the sopes warm, either as an Appetizer or as part of a main course.
Notes
- For a smoky flavor, char the tomatillos directly over a gas flame before roasting.
- If you can’t find huitlacoche, substitute cremini mushrooms for a similar earthy taste.
- Leftover sopes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 sopes
- Calories: 600
- Sugar: 10
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0g
- Carbohydrates: 80
- Fiber: 10
- Protein: 20
- Cholesterol: 40