Sopes and Thai Curry
- 608csk
- 5 days ago
- 2 min read
Sopes w. Black Bean, Chicken & Sweet Corn Succotash, Salsa Verde and Green Salanova Salad
The sopes will be made from the masa dough in the jar. Remove it to a bowl or work surface. Wet your hands and work the dough to ensure it is soft, pliable and slightly sticky. Re-wet your hands if necessary. You should not need much water at all for this, but we think the dough does dry a bit over time.
Skip to the 1 minute mark in the video. We no longer think toasting them is necessary, but feel free to do so.
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 salsa verde in a microwave to warm.
Omnivore: Remove the vegetable succotash best you can from atop the chicken at the bottom of the jar. Fry the vegetable/ bean mix in a little oil in a sauté pan. When hot, add the chicken and it's set broth. Toss all to combine. Serve atop the sopes and then top all that with the salsa verde.
Vegetarians: sauté the succotash mix in a hot pan with a little oil. Serve atop the sopes and top with the heated salsa verde.
Dress the salad.
Thai Eggplant Curry w. Sweet Potato Noodles and Cucumber-Wax Bean Salad
Gently bring the curry to a simmer in a sauce pan or even a steep sided sauté pan. Simmer to heat through, 2-3 minutes.
Divide the noodles evenly into bowls. Heat briefly in a microwave to just warm.
Serve the curry ladled over the noodles.
Enjoy the cucumber/ bean pickle as a chilled counterpoint, well tossed with its dressing.
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