| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 18g | 5g | 24g |
| sugars | fibre | protein | salt |
| 3g | 5g | 8g | 0.7g |
Why I Love Mexican Veggie Stuffed Sopes with Spicy Pico de Gallo
There are few things in life as comforting as gathering around a table laden with delicious, colorful dishes that sing with flavor and texture. Veggie Stuffed Sopes with Spicy Pico de Gallo is one such dish that transforms everyday ingredients into a feast for the senses. I fell in love with this recipe the first time I tasted it; it was like a celebration in every bite.
A Symphony of Flavors and Textures
Coming from a background rich in Caribbean and Spanish culinary traditions, I am particularly drawn to recipes that meld together different textures and vibrant flavors. The soft, pillowy base of the sope, made from masa harina and warm water, contrasts beautifully with the crunchy lettuce and creamy avocado. The addition of refried beans and crumbled queso fresco provides a hearty, savory backbone to this vegetarian delight.
The Spicy Pico de Gallo, with its diced Roma tomatoes and finely chopped jalapeños, adds a delightful zing that awakens the palate. The burst of lime juice, fresh cilantro, and a hint of salt makes it an irresistible topping that can elevate other Mexican dishes as well, such as Mexican Street Tacos or Tostadas.
A Recipe Rooted in Tradition
Sopes are a staple in traditional Mexican cuisine, similar to dishes like huaraches and gorditas. This recipe, however, is inspired by the culinary genius of Chef Rick Bayless, renowned for his ability to bring authentic Mexican flavors to the American kitchen. His use of simple, fresh ingredients to create complex flavor profiles has been a significant influence on my cooking journey.
What’s particularly amazing about this recipe is its versatility. Want to turn it into a heartier meal? Add some grilled shrimp or spiced chicken. Or keep it vegan by substituting the queso fresco with a plant-based cheese. Either way, you’ll have a dish that feels both indulgent and wholesome.
Living in Miami, a city teeming with diverse culinary influences, has taught me to appreciate the art of balancing flavors. With this Veggie Stuffed Sopes with Spicy Pico de Gallo, you have a recipe that not only celebrates Mexican culinary traditions but also allows for infinite creative possibilities. Whether you’re serving it at a casual family dinner or at a festive gathering, this dish is guaranteed to be a hit.
What You’ll Need
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup refried beans
- 1 cup crumbled queso fresco
- 1 cup shredded lettuce
- 1 avocado, sliced
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- For Spicy Pico de Gallo:
- 4 Roma tomatoes, diced
- 1/2 red onion, finely chopped
- 2 jalapeños, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
Method
Step One
In a large mixing bowl, combine the masa harina, warm water, and salt. Mix until a dough forms. If the dough is too dry, add a bit more water, one tablespoon at a time, until it’s pliable and smooth.
Step Two
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a patty about 1/2 inch thick.
Step Three
Heat the vegetable oil in a large skillet over medium heat. Cook the sopes for 3-4 minutes on each side, or until golden brown and slightly crispy. Remove and let cool slightly.
Step Four
Using your fingers, carefully pinch the edges of each sope to form a raised border. This will help hold the toppings.
Step Five
Spread a thin layer of refried beans on each sope. Top with crumbled queso fresco, shredded lettuce, sliced avocado, sour cream, and chopped fresh cilantro. Set aside.
Step Six
For the Spicy Pico de Gallo: In a medium bowl, combine the diced Roma tomatoes, finely chopped red onion, finely chopped jalapeños, chopped fresh cilantro, lime juice, and salt. Mix well.
Step Seven
Spoon a generous amount of Spicy Pico de Gallo on top of each sope. Serve immediately and enjoy your Veggie Stuffed Sopes with Spicy Pico de Gallo!
