Black Bean and Shrimp Sopes
Serves: 6-8 | 15 Minute Prep Time | 30 Minutes to Cook
Instructions:
While we didn’t grow up with sopes, they’ve become a new favorite ever since we enjoyed them at one of our favorite spots in San Miguel de Allende, La Unica. Sopes are like an open faced gordita or a very thick “tortilla pie,” and they surprisingly easy to prepare. We top ours with black beans, shrimp and a few fixings – just like at La Unica – but feel free to make them your own! Definitely don’t sleep on our new salsa – a chunky tomatillo and cilantro blend that’s delicious on everything from our sopes to fish, chicken and beef tacos.
We love the idea of a sope bar for friends and family, especially when entertaining during the holidays. Make a dozen sopes, set out some refried beans, and your favorite proteins and toppings – and serve!
- To make the sopes: mix 1 cup of Maseca with two cups of warm water and 2 teaspoons of salt and mix. Adjust the water accordingly – you want a soft dough. Form into 2 inch balls and pat into the shape of a patty. Cook on a grill top on medium heat for 5 minutes per side and when ready to serve, lightly fry for a few minutes in avocado oil.
- For the beans: saute 1/2 of a finely chopped onion and add 2 cans of Siete Foods refried black or pinto beans. Add about 1 cup of broth or water a little at a time and heat over medium heat.
- For the shrimp: pat dry, chop into halves or thirds, depending on shrimp size, and drizzle with avocado oil and your favorite shrimp spice or salt and pepper. Cook for about 2 minutes per side on low to medium heat, until the the shrimp turns pink and begins to curl. Remove from heat.
- Assemble the sopes – after the light fry, spread with beans, and top with shrimp. Add lettuce, tomato, panela cheese and top with our Chunky Tomatillo and Cilantro salsa.
