Mexican Smores Recipes

MEXICAN SOPES RECIPE BY TASTY

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!

BROILER S'MORES

Steps:

• Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
• Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
• Arrange the marshmallows in a single layer in the prepared pan.
• Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
• Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

MEXICAN S'MORES

Steps:

• Spread peanut butter on a tortilla.
• Scatter a few chips and marshmallows on the peanut butter.
• Fold sides in on tortilla.
• Roll up tortilla.
• Wrap tightly in foil.
• Bake at 350 for 10 minutes or grill til melted.

MEXA S'MORES

Steps:

• Preheat the oven to 400 degrees F.
• Simmer the cream in a small saucepan. Remove from the heat. Add the chocolate and whisk until smooth. Set aside.
• Spray a baking sheet with nonstick cooking spray. Place 6 of the Maria crackers on the baking sheet and top each with half a marshmallow. Bake until the marshmallow starts to brown, about 5 minutes. Carefully arrange the crackers on a serving dish.
• Top each with 1 tablespoon chocolate ganache and another Maria cracker. Serve warm or at room temperature.

ITALIAN S'MORES

Steps:

• Preheat the oven to 350 degrees F.
• Line a large baking sheet with a silicone baking mat, parchment paper, or foil. Arrange the bread slices on the baking sheet. Generously brush the butter over the bread slices. Sprinkle the slices with sugar. Bake until the crostini are crisp and golden, about 15 minutes.
• Arrange the chocolate pieces in a single layer atop the crostini. Skewer 1 marshmallow onto each of 6 skewers. Roast the marshmallows directly over a campfire until toasted to desired doneness. Push 1 roasted marshmallow atop the chocolate on each crostini and serve. Repeat to make 24 s'mores total.
• Alternative: Chocolate-hazelnut spread (such as Nutella) may be used instead of the chocolate bars. To do so, omit coating the bread slices with sugar before baking them, and spread about 2 teaspoons of the chocolate-hazelnut spread over each crostini before topping it with the roasted marshmallows.

PATRIOTIC S'MORES

Steps:

• Top each of 2 cracker halves with half chocolate bar and 2 toasted marshmallows. Add fresh berries and remaining crackers. Gently press. Serve immediately. 4

YOUR BASIC S'MORES

Steps:

• Toast one marshmallow until a light golden color.
• Top with 2 squares of chocolate.
• Sandwich between one graham cracker, broken in half (that would be 4 separate grahams, 2 on either side of the s'more).
• To toast while camping, push the marshmallow on a long stick and turn constantly over an open fire.
• To toast at home, pop in a preheated oven on a cookie sheet and watch closely! (usually about 2 minutes).