Sopes w/ hibiscus pickled onions

33 mins
Serves 6
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Directions

  1. 1In a bowl, mix masa harina, salt, and warm water until a dough forms.
  2. 2In a bowl, mix masa harina, salt, and warm water until a dough forms.
  3. 3In a bowl, mix masa harina, salt, and warm water until a dough forms.
  4. 4Divide into 10 small balls and flatten slightly.
  5. 5Divide into 10 small balls and flatten slightly.
  6. 6Divide into 10 small balls and flatten slightly.
  7. 7Heat oil in a pan and fry until golden brown (about 2-3 minutes per side).
  8. 8Heat oil in a pan and fry until golden brown (about 2-3 minutes per side).
  9. 9Heat oil in a pan and fry until golden brown (about 2-3 minutes per side).
  10. 10Remove and press the edges inward with a spoon to create a rim.
  11. 11Remove and press the edges inward with a spoon to create a rim.
  12. 12Remove and press the edges inward with a spoon to create a rim.
  13. 13Bring vinegar, water, sugar, salt, and hibiscus flowers to a boil.
  14. 14Bring vinegar, water, sugar, salt, and hibiscus flowers to a boil.
  15. 15Bring vinegar, water, sugar, salt, and hibiscus flowers to a boil.
  16. 16Pour over sliced onions and let sit for at least 30 minutes.
  17. 17Pour over sliced onions and let sit for at least 30 minutes.
  18. 18Pour over sliced onions and let sit for at least 30 minutes.
  19. 19Blend the roasted beet, crema, lime juice, and salt until smooth.
  20. 20Blend the roasted beet, crema, lime juice, and salt until smooth.
  21. 21Blend the roasted beet, crema, lime juice, and salt until smooth.
  22. 22Spoon beet crema onto each sope.
  23. 23Spoon beet crema onto each sope.
  24. 24Spoon beet crema onto each sope.
  25. 25Top with pinto beans w/chorizo, crumbled cotija cheese, and pickled onions.
  26. 26Top with pinto beans w/chorizo, crumbled cotija cheese, and pickled onions.
  27. 27Top with pinto beans w/chorizo, crumbled cotija cheese, and pickled onions.
  28. 28Garnish with radishes.
  29. 29Garnish with radishes.
  30. 30Garnish with radishes.

Ingredients

  • 1.5 cups masa harina
  • 1.5 cups masa harina
  • 1.5 cups masa harina
  • 1 cup warm water
  • 1 cup warm water
  • 1 cup warm water
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 0.5 cup vegetable oil
  • 1 small roasted and peeled beet
  • 1 small roasted and peeled beet
  • 1 small roasted and peeled beet
  • 0.5 cup Mexican crema or sour cream
  • 0.5 cup Mexican crema or sour cream
  • 0.5 cup Mexican crema or sour cream
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 1 tbsp lime juice
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 0.5 cup dried hibiscus flowers
  • 0.5 cup dried hibiscus flowers
  • 0.5 cup dried hibiscus flowers
  • 0.75 cup white vinegar
  • 0.75 cup white vinegar
  • 0.75 cup white vinegar
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 cup pinto beans w/chorizo
  • 0.25 cup pinto beans w/chorizo
  • 0.25 cup pinto beans w/chorizo
  • 0.25 cup crumbled cotija cheese
  • 0.25 cup crumbled cotija cheese
  • 0.25 cup crumbled cotija cheese
  • 0 radishes or cilantro
  • 0 radishes or cilantro
  • 0 radishes or cilantro

Equipment

bowlspoonpanfrying panblender