Best 5 Oven Baked Sopes W Zucchini Corn Filling Recipes

CORN-FLOUR PATTIES (SOPES)

Steps:

• Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
• Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.
• Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.
• Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.
• Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.

OVEN BAKED SOPES W/ ZUCCHINI-CORN FILLING

Steps:

• Sopes.
• 1. preheat oven 350 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 a small drinking class 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 or Pico de Gallo.
• Zucchini-corn Filling.
• Heat oil in skillet over medium-high heat. Add onion and garlic and saute 7 minutes.
• Add zucchini and corn and saute 7 minutes more.
• Stir in beans and cook 2 minutes.
• Stir in cilantro and lime juice.
• Spoon into Sopes or tacos and sprinkle with chili powder and cheese if using.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

SOPES

Steps:

• Pour masa and salt into a bowl, add in enough water to moisten masa. Masa should be slightly sticky to the touch.
• Form masa into balls the size of a large egg. Once all are formed into balls cover with a damp towel.
• Place a piece of plastic wrap on the tortilla press or your kitchen counter. Place the ball of masa in then center. Cover with the other piece of plastic. Press down on the tortilla press or using a flat bottomed plate or skillet until the tortilla is formed and about 1/4 inch thick.
• Heat a griddle or comal on medium high, cook each sope for 1 minute. Flip and cook for another 30 seconds, once you take the sope off the comal, place it on a dry towel and on the side you cooked first, pinch from the inside of the sope to the edge to form a rim all around the sope, this will look like a tostada with a 1/2 edge around.
• Once all sopes are cooked and formed cover them with a dry towel. Heat oil in a pan or deep fryer to 350 degrees. Fry each sope on both sides for 3 minutes. Place them on paper towels to blot off some of the extra oil.
• Serve topped with beans or meat of your choice, and then top with your choice of cheese, lettuce, tomatoes, salsa, crumbly cheese such as cotija or crema.
• Note: See Recipe #378725 for a good recipe for shredded chicken as pictured above.

ZUCCHINI CORN BAKE

Steps:

• In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.