Sopes w Roasted Pork and/or Pinto Beans & Lentil Soup

Sopes w. Spiced Pork and/or Pinto Beans & Sweet Corn Succotash

• 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.

• Omnivore: Remove the pork best you can from atop the beans and fry the chunks in a little oil in a sauté pan. Turn them allow them to crisp on at least 2 sides. You can mash them a bit like carnitas if you like or leave tham as chunks. When they are crisped as you please, add the beans and allow the mixture to simmer 3-5 minutes.

• Vegetarians: heat the beans on the stovetop or in a microwave.

• Finish the succotash in a sauté pan with a little oil, over medium high heat. 3-4 minutes. Use a lid briefly to even and speed the cooking process.

• Assemble: Arrange the sopes on each plate. Top with the succotash, then the beans and pork. Maybe top with some cheese, sour cream or yogurt and something spicy to finish it off. Best eaten with a fork and knife!

Classic Lentil Soup, Whole Wheat-Spelt Loaves, Snug Haven Escarole Salad

• Heat the soup.

• Dress the salad.

• Warm the bread.