Searching for a true, customary Mexican dish to serve on Cinco de Mayo? These Mexican Sopes would be impeccable! As a little something extra, they are sans gluten and veggie lover!
I've referenced before that my cousin wants to prepare conventional Mexican suppers, and she's very great at it. Truth be told, my One Pan Mexican Chicken and Rice dish is dependent on her formula, and my overly mainstream Authentic Mexican Rice and Slow Cooker Mexican Beans are hers too. She lives in southern Arizona, around twenty minutes structure the Mexico outskirt, so you can get great Mexican sustenance all over town. Be that as it may, the absolute best dishes come directly from her kitchen!
The last time we visited, she made a supper that I hadn't had previously – Sopes. Similar to a thick corn tortillas. Just way better.
Also Try Our Recipe : PORTOBELLO MUSHROOM BACON – VEGAN BACON
INGREDIENTS
- 1 1/2 cup masa
- 1 cup warm water
- 1/2 tsp salt optional
- Cooking Oil
- Toppings: refried beans shredded lettuce, cheese, salsa, etc.
INSTRUCTIONS
- Stir the masa, salt and water together until a dough forms. With lightly floured hands, knead the dough for a few minutes.
- Divide the dough into golf ball sized portions and roll unto a ball shape.
- Press each ball lightly between your hands and then use your fingers to flatten into a 3-inch disc. The dough should be between 1/4 to 1/2 inch thick. Pinch the edges all around the outer edge of the disc to create a raised edge. Keep extra dough in the bowl covered with a wet paper towel to keep the dough from drying out.
- Heat about 1/2 to an inch of oil in a skillet over medium heat. (You will know it's ready when a drop of water sizzles in the pan).
- Place masa discs into the hot oil and cook until lightly browned, turning once. The edges should be nice and crispy and the center soft.
- Remove from oil and place on a paper towel lined plate.
- Add toppings and serve immediately.
For more detail : bit.ly/2mmjync
Read More Our Recipe : Basil Chicken in Coconut Curry Sauce
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