Mushroom Sopes
Sopes are one of my top 3 comfort foods. These Mushroom Sopes are flavorful, filling and so delicious! Making sopes has become one of my favorite rituals in the kitchen. It’s a recipe that needs a little more TLC than others, but the delicious meal you create from scratch makes it all so worth it!
Sopes are a traditional Mexican dish consisting of a fried masa base with savory toppings. In this case, refried beans and mushrooms! This dish originates in the central and southern parts of Mexico, where toppings typically consist of chicken, vegetables and salsa. We will be replacing the "meat" with mushrooms in this recipe, that bring the sopes both more flavor and filling! What I love about sopes is that they are extremely versatile, as you can choose whatever toppings you’d like to enjoy on top of the fried masa, which I can most closely describe as a really thick corn tortilla.
These mushroom sopes have become my favorite way to make sopes. With a base of refried beans and grilled mushrooms, I top it with cabbage, crema, salsa, avocado and a squeeze of lime. The flavors all tie together into the most delicious sopes!
PREP TIME
30min
COOK TIME
30min
TOTAL TIME
1hr
INGREDIENTS
- 1 lb mushrooms (I used oyster mushrooms)
- 1/2 onion, diced small
- 3 cloves garlic, minced
- 1/2 iceberg lettuce
- Vegan crema or vegan sour cream
- Refried beans
- Cilantro for garnish
- Avocado, sliced
- Salsa of choice
- 1-2 limes
- high heat oil for frying
For the sopes (makes 8)
- 1 cup corn masa flour
- 1 cup room temperature water
- 1/2 tsp salt
EQUIPMENT
- Large mixing bowl
- Tortilla press or flat dish to press
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
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You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Prep lettuce, cut limes, avocado, squeeze lime over avocado slices, prepare crema & refried beans.
For the mushrooms
- In a large pan over medium heat add about 2 tbsp oil, then add in your finely diced onion. Season with a pinch of salt and pepper and saute for 2 minutes. Then add in 1 tbsp vegan butter followed by chopped mushrooms and minced garlic. Do not move around the pan too much. Let it cook for 2 minutes before moving around… this will allow for caramelization.
- Cook for 7 minutes then add 2-3 tbsp of salsa, a pinch of salt and pepper and mix to combine. Continue to cook for 5-7 minutes.
For the sopes
- In a bowl, combine the corn masa flour and salt & mix. Add in water in thirds, mixing with your hands. Once all the water is in, mix with hands for 7-10 minutes. Wash your hands then cover the masa with a damp paper towel and let sit for 5-10 minutes.
- Take a golf ball size of masa and roll in between hands then flatten to make a disk about 1/4 inch thick OR You can also use a tortilla press if you have one!
- On a large pan over medium high heat, cook the thick tortillas quickly for about 30 seconds - 1 min on each side. Remove from heat. Let it cool for about 1 minute then using your fingers crimp up the edges.
- In a separate pan over medium heat, add 1/4 cup of high heat oil. Once hot, add in the sopes with the crimped edges and pan fry for 1-2 minutes on each side or until golden. Transfer to a plate with paper towels to soak up excess oils.
For the assembly
- Smother beans on each sope, then add mushrooms, lettuce, crema, salsa, avocado, cilantro, squeeze of lime!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
