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Description
A sope, also known as picadita is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. The toppings range from just beans and cheese, to eggs, shredded chicken or beef, picadillo, or even just guacamole. To form thesopes you will need either a tortilla press orflat plate or the bottom of a skillet. I have prepared it with a complete twist of mine. See here
Cooking Time
Preparation Time : 10
Cook Time : 15
Total Time : 25
Ingredients
Serves 2
potatoes grated, washed n drain 3 nos
corn flour 2 tsp
Salt 1/4 tsp
chat masala 1/2 tsp
American corn Kernels 3 tbsp
butter 1 tbsp
Tri color bell pepper chopped 2 tbsp
onion 1 nos
Black eye beans/ Kidney beans/ Red beans 3 tbsp
onion chopped 2 tbsp
garlic 2 nos
dried oregano 1/2 tsp
tomato sauce 1 tbsp
Chaat Masala 1 tsp
salt and Black pepper powder 1/2 tsp
Dates-Tamarind Chutney : Tamarind 100 gms
dates 6-8 nos
whole red chillies 2 nos
salt 1 tsp
jeera powder 1 tsp
dry ginger Powder 1 tsp
sugar/ jaggery 2 tsp
Directions
Tamarind Chutney: Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder.
Sieve it and boil it. Store it in a glass jar.
Topping: Heat butter in a pan.
Add onion and garlic and roast lightly.
Add all bell peppers and cook for 2-3 mins( not fully cooked. Crunchy taste is awesome).
Add oregano, sauce and salt and pepper and cook for 5 mins.
Add boiled beans and corn and mix it well.
Garnish with coriander and spring onions.
Sopes Base: Mix grated potatoes n corn flour add salt, red chilly in a bowl.
Heat a skillet on a medium Flame.
Grease it with little oil and spread potato mix on it.
And make sopes on nonstick pan, roast from both side's n remove when golden in color.
Take it out on absorbent paper and then spread a layer of tamarind chutney, layer of topping prepared, 1 teaspoon of chutney, sprinkle some chaat Masala and garnish with fresh coriander and spring onions.
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