the latest is that I've decided to run a marathon in November with one of my best friends Kacie :) She asked if I'd want to do it with her and I caught her off guard by saying yes. I've decided to start eating healthier and while I'm training so I tried a few new recipes this week, surprisingly they all turned out really good... that doesn't always happen. The oven baked sopes were delicious and I highly recommend them, enjoy!
Oven Baked Sopes
Sopes are small, round, tarte-like cakes made with masa harina, the flour used to prepare
tortillas. Instead of frying the sopes on a griddle, they're baked for ease. Topped with Zucchini-Com Filling, they make beautiful appetizers or you can serve a trio of stuffed sopes as an entree.
3 cups masa harina
1/4 cup Parmesan cheese, optional
1 1/2 tsp. baking powder
1 tsp. salt
1 large egg, lightly beaten
3 Tbs. vegetable oil or olive oil
1 cup grated Monterey Jack cheese
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. Whisk together masa harina, Parmesan cheese,
if using. baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.
3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.
4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp . grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has
melted. Top with Zucchini-Corn Filling.
PER SOPE (UNFILLED): 86 CAl; 3 G PROT; 4 G TOTAL FAT
This ultraversatile filling works just as well in tacos, enchiladas, and quesadillas as it does as a filling for Oven-Baked Sopes (above).
3 Tbs. vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
2 medium zucchini, cut into 1/2 inch cubes (2 cups)
1/2 cup fresh or frozen corn kernels
1/2 cup cooked black beans
1/4 cup coarsely chopped cilantro
2 Tbs. lime juice
Chili powder, for sprinkling
1/2 cup crumbled queso fresco or feta cheese, optional
Heat oil in skillet over med ium-high heat. Add onion and garlic, and saute 7 minutes. Add zucchini and corn, and cook 7 minutes more. Stir in beans and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese.
The other recipes I made were Salmon burgers and an Asparagus and Shiitake Mushroom pasta, i'll add those recipes later.