Sopes w. Spiced Pork and/or Red Beans & Roasted Butternut Succotash
The sopes will be made from the masa dough in the jar.
Skip to the 1 minute mark in the video. We no longer think toasting them is necessary.
Portion out 3 pieces of dough per share. Use your hands to form the dough into a disk. It can vary in thickness from ~1/4" to 5/8". More and more I prefer thin sopes.
Heat enough oil and or butter to just cover your pan bottom over medium/ med-high heat. When the oil is hot but not smoking add the disks carefully. Fry the bottom to a light golden and crisped. A good 2-3 minutes. Turn and cook the other side to the same doneness. Drain the cooked sopes on a baking rack or paper towel. Keep warm. Repeat as needed.
Heat the beans / pork on the stovetop or in a microwave.
Sauté the squash succotash in the sauté pan once the sopes are done ( drain off some of the oil first if necessary, or add a little if needed). Allow to heat all the way through and become fragrant. Finish with a little salt to taste.
Assemble: Arrange the sopes on each plate. Top with beans, then the succotash and enjoy! Garnish with a little sour cream or yogurt if you like. Best eaten with a fork and knife!
Chicken or Vegetable Pot Pie with Crumble Topping and Snug Haven Escarole Salad
Transfer the pot pie filling to a serving dish. Microwave briefly to get the chill out then transfer to a 350 degree oven. Bake until hot. Add the topping, bake five minutes more and serve. Alternately you can cook it all the way though in the microwave, top and serve, but the oven is better ultimately.
Dress and serve the salad.
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