Sopes Jubilee

Sopes Jubilee

In a large bowl add:

• 2.5 cups water
• 1 tsp salt

Stir to dissolve salt

Then, stir while adding:

• 2 cups white corn flour  (Arepas flour)

Knead until the dough is smooth.

Let it rest for 5 minutes.  The flour will continue to soak up the water and get thick.  The dough, when fully hydrated, should not stick to your hands.  If the dough is too wet, add another tablespoon or two of corn flour and let it rest for another few minutes.

To cook:

Divide into 1-1/2" inch balls, more or less

Pat flat and crimp a pie crust edge so it holds the filling. The center of the sope should be a maximum of about 1/4" thick.

They should be about 3-4 inches in diameter.

Toast on a pre-heated, dry skillet

Medium heat, 10 min…or more until cooked.

Melt 1 cube of butter

• Add 1 minced garlic clove

Brush butter onto cooked sopes and top with a Mimi Mince or Cabbage slaw w/fresh lime juice topped with any shredded cheese in the fridge  or sour cream.

• Include cilantro in your mince or slaw

Options:

• Crumbled feta or queso fresco on top of  the mince
• Spread some cooked beans on the bottom before adding the mince
• Sprinkle a small amount of cooked/shredded chicken or meat on top

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