Jalisco Style Tostadas Or Sopes Recipes

MEXICAN SOPES RECIPE BY TASTY

Mexican Sopes Recipe by Tasty image

Here's what you need: instant corn masa flour, water, dried california chiles, salt, garlic, medium tomatoes, dried oregano, skirt steak, all-purpose meat seasoning, corn oil, refried bean, iceberg lettuce, mexican crema, queso fresco

Provided by Alix Traeger

Categories Dinner

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup instant corn masa flour
1 cup water
4 dried california chiles, dried
2 ½ teaspoons salt, divided
1 clove garlic
4 medium tomatoes
½ teaspoon dried oregano
½ lb skirt steak, carne asada
½ teaspoon all-purpose meat seasoning
2 cups corn oil
refried bean
iceberg lettuce, shredded
mexican crema
queso fresco

Steps:

In a medium bowl, mix the masa flour and ½ cup (120 ml) of water together with your hands. Once combined, add the rest of the water and knead until the dough forms a smooth ball.
Heat a large pan or griddle over medium-high heat.
Pat the dough out into 6 flat circles.
Fry the dough, turning frequently, until just lightly brown about 5 minutes.
Once the dough is cooked, shape the sopes by pinching the sides up to form a wall around the edge. Set aside to cool.
Rip the stems off the dried chiles and discard the seeds. Rinse the chiles, if necessary.
Add the chiles to a small pot of water and bring to a boil over high heat. Once boiling, remove the pot from the heat.
Transfer the chiles and their cooking liquid to a blender and add 1 teaspoon of salt and the garlic. Blend until smooth. Set aside.
Add the tomatoes to a small pot of water and bring to a boil. Cook until the tomato skins split, then remove from the heat and drain, reserving ½ cup (120 ml) of the tomato water.
Transfer the tomatoes to a blender with the reserved cooking liquid, oregano, and ½ teaspoon of salt. Blend until smooth. Set aside.
Heat a large pan or griddle over medium-high heat. Add the skirt steak and season with the meat seasoning and remaining teaspoon of salt. Cook the meat, flipping frequently until seared and cooked through, about 10 minutes.
Transfer the meat to a cutting board and cut into small pieces. Set aside.
Heat the corn oil in a deep, large pan over high heat.
Dip the sopes in the chile sauce, turning to coat completely.
Once the oil is hot, fry the sopes, flipping frequently, until golden brown, about 5 minutes. Drain the sopes on paper towels or a wire rack.
To serve, fill the sopes with refried beans, carne asada, shredded lettuce, tomato sauce, Mexican crema, and queso fresco.
Enjoy!

Nutrition Facts : Calories 493 calories, Carbohydrate 21 grams, Fat 40 grams, Fiber 4 grams, Protein 13 grams, Sugar 2 grams

13 BEST TOSTADAS FOR MEXICAN FOOD LOVERS

13 Best Tostadas for Mexican Food Lovers image

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 13

Ingredients

Easy Mexican Tostada
Chicken Tostadas
Roasted Chipotle Butternut Squash Tostadas
Easy Beef Tostadas
Egg and Smashed Avocado Tostadas
Pita Tostadas with Butternut Squash, Black Beans, u0026amp; Avocado
Fish Tostadas (Baja-Style)
10-Minute Oven Baked Tostadas
Bean Tostadas
Turkey-Lime Jicama Tostadas
Pulled Pork Tostadas
Tuna Tostadas
Tostadas {with Chicken Guacamole and Beans}

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a tostada recipe in 30 minutes or less!

Nutrition Facts :

GREEN SALSA, JALISCO STYLE

Green Salsa, Jalisco Style image

This is a very traditional salsa from the region of Jalisco. It tastes best when the tomatillos are small and tinged with purple. It goes great with any meat or seafood, especially good with carne asada. The yield and number of servings is approximate.

Provided by Mami J

Categories Vegetable

Time 15m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb tomatillo
1/2 small garlic clove
2 -3 dried chilies (chiles de arbol)
1/4 cup water
1 1/2 teaspoons salt

Steps:

Peel and rinse the tomatillos. Heat a griddle or a small nonstick skillet over low heat. Add the tomatillos and broil, turning often with a spoon, until the skins are blackened and the tomatillos are very soft, do this over low heat so that they don't burn. They wont all be ready at the same time, so remove the ones that are ready before the rest. Set aside.
Add the chiles to the griddle, turning the over constantly, until they darken, again being careful not to burn them.
Remove the chiles and put them in a blender with the tomatillos, the garlic, the water and the salt. Puree just until no large pieces remain, it should have some texture. Taste before serving and adjust the salt to your taste. If it comes out too hot you can always add more tomatillos.

Nutrition Facts : Calories 13, Fat 0.4, SaturatedFat 0.1, Sodium 582.1, Carbohydrate 2.4, Fiber 0.8, Sugar 1.6, Protein 0.4

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