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Oteo's Restaurant in Lindon makes fresh sopes everyday. The sope is a traditional platter that is easy, healthy and can be a fun addition to any family dinner or lunch.
The sope is traditionally corn based masa - it's a bit thicker and the raised sides make it easy for the salsa and toppings to stay in, accessible as "Maseca" at your local store. After the mixture is made, make small patties and put on hot pan once firm flip like you would a tortilla. Finally remove and pinch sides raising a small border around the edge.
SALSA
The salsa can be pre bought or for those that want to play with food a basic salsa with authentic flare try making your own with this as a basic guideline:
8 tomatoes
4 jalapeño peppers
Cluster of peeled garlic cloves
1 whole onion
Put veggies on grill or skillet to toast a bit of the skin, don't be afraid of seeing some charred skin. Once skin on tomatoes starts to peel remove from grill let sit until you can pick up with ease and toss whole tomatoes, garlic, onion, and peppers in blender once desired chunkiness is reached salt to taste.
TOPPINGS
MEATS - Any braised pork or baked chicken will do for beef stick to a chopped skirt steak. You will need about 1/4 of a cup per sope.
CABBAGE - This adds a delicious crunch to every bite you can use green or red cabbage about two small head finely chopped will do to serve 6-8 people each having 2-3 sopes each using about 1/3 of a cup.
CREMA - Depending on taste you have a sour cream or table cream option. I prefer the creamy sweet taste of table cream to sooth my spicy salsa but about a tablespoon to top each sope does the job nicely.
INSTRUCTIONS:
Set up a table and let everyone make their own. Start out with the masa sope spread a little salsa base followed by the cabbage then the meat of choice a touch of salt and finally the crema... Simple easy and fun once you have the basics you can start to play maybe adding your own toppings!
For more information: thestreetfoodproject.com
