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Thursday
Oct202011

October 20: Mexico

Shredded Roast Chicken on Sopes with Pumpkin Pesto

 

I have never eaten sopes, let alone made them. Yet another recipe making me glad I set out on this journey!

I would make three modifications to this recipe. 1) I am unsure why the sopes need "walls", other than portability. I would omit this step. It saves time and makes them easier to fry. 2) I did not love the pesto separately. While it partnered well with the full dish, alone it had an odd, bitter taste. Next time I make it, I will omit the pumpkin and instead use a jalapeno. 3) I added a layer of lettuce under the chicken and some salsa on top. The flavors worked marvelously together (even with the odd pesto)!

Chicken

  • 1 lb shredded chicken, off a rotisserie (any cooked chicken will do)

 

Pumpkin Pesto

  • 2 cups packed cilantr
  • 2/3 cup extra-virgin olive oil
  • 1/3 cup toasted pepitas
  • 1/3 cup finely grated parmesan
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water

Pulse cilantro, oil, pepitas, parmesan, land lime juice a food processor until finely chopped; season with salt

 

Sopes (can be bought precooked at many Latin markets)

  • 1 1/2 cups masa harina
  • 1 cup water
  • 1 pinch salt

Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. 

Take a piece of the dough about the size of a golf ball, and roll into a firm ball. Place masa ball in the middle of two sheet of plastic wrap, and use a heavy book to apply pressure until ball pushes out to 3- to 4-inch diameter, about 3/8-inch thick. (If edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist – adjust accordingly.)

Heat a heavy pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool. While still warm,  pinch up the side to form a tart-like shell.

Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Hold warm for service. Top with cooked chicken and pesto.

 

NOTE: Tomorrow night’s dinner has a portion that is required to rest in the refrigerator overnight.  The relevant portion is below. If you prefer, there is a substitute recipe that requires no advanced cooking.

Printable Recipes

 

Did You Know?

The cotton-like balls produced by a Mexican leafless tree called the Kapoc was frequently used as the stuffing for baseballs before cheap synthetic fibers were produced.

Mexico has the world’s smallest volcano. The Cuexcomate, in the city of Puebla, is only… 43 feet tall!. It is considered to be inactive now, and it has a spiral staircase in side, just for tourists.

One unusual Mayan weapon was a “hornet bomb,” which was an actual hornet’s nest thrown at enemies during battle

 

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For Tomorrow:
  • 2 tablespoons olive oil, plus extra for deep-frying
  • 4 tablespoons unsalted butter
  • 3 heaping tablespoons all-purpose flour
  • 1 1/2 cups whole milk, heated
  • 3 ounces jamón serrano or other dry-cured ham, finely chopped
  • salt
  • 2 eggs
  • 2 tablespoons fine dried bread crumbs

In a saucepan, over medium-low heat, melt together 2 tablespoons olive oil and the butter. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring, for about 10 minutes, or until thickened. Add the jamon serrano. Cook for 1 minute longer and then pour the contents of the pan into a glass dish. Spread the mixture evenly. Cover with Saran and refrigerate overnight.

 

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Reader Comments (1)

We enjoyed the pesto and chicken, as well as the so with pes pieces that we friend and just mixed togeher with the other items. However, I thought the sopes were a lot of work for what it made and will not make this one again...

October 23, 2011 | Unregistered CommenterAshley

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