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Sopes w. Black Beans and Borscht




Sopes with a Succotash of Black Beans, ( Pork), Sweet Corn, Butternut and Chiles, Blue Moon Lettuce Mix Salad


  • The sopes will be made from the masa dough in the jar.

  • Skip to the 1 minute mark in the video. We dont 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 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 peper towel. Keep warm. Repeat as needed.

  • Carefully tip or spoon out the vegetables from above the beans and reserve in a dish. This does not have to be perfect at all.

  • Heat beans/meat on the stove top in a saute pan. Heat and toss in the pan. When heated through, add the vegetables and toss to combine and heat through. Serve atop the sopes. Garnish with yogurt or sour cream and hot sauce if you like!

  • Dress the salad and enjoy beside this hearty fare!


Borscht, Kasha and Bowties, Sauteed Savoy Cabbage


  • Stir well and serve the borscht at room temp. Garnish with additional sour cream/ yogurt if you like.

  • Heat a little butter in a nonstick saute pan. When hot add the cabbage. Toss, season with S and P and toss again. Add a little morre butter or oil as needed. Toss again and lid. Allow to wilt and brown lightly in spots over medium heat. When softened to your liking, Transfer to a serving plake and keep warm. Savoy is delicate and these fine shreds should cook in less than 3 minutes once lidded.

  • Heat the kasha and bowties very briefly in the microwave - just get the chill out.

  • Re-heat and butter the pan about with 3 T butter per share ( or oil if you must) When hot add the kasha and bowties. Toss to dress them with the hot butter, Allow to become fragrant, heat through and even toast up a little in spots. Toss as needed and serve with the cabbage.



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