Sopes de Huitlacoche (Corn Truffle Sopes

• Produce

  • 1 Handful Cilantro
  • 1 cloves Garlic
  • 1/2 tsp Mexican oregano
  • 1 Serrano or jalapeno pepper

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1 1/3 cup Masa harina corn flour

• Oils & Vinegars

  • 1 Canola or grapeseed oil
  • 1 tbsp Grapeseed or olive oil

• Nuts & Seeds

  • 1/3 tsp Cumin seeds

• Dairy

  • 1/2 cup Queso fresco

• Liquids

  • 1 cup Water

• Other

  • 1/2 teaspoon dried epazote or 1 tablespoon freshly minced
  • 8 ounces huitlacoche drained
  • 1/2 cup Mexican Crema

Found on hispanickitchen.com

Description

Directions

• For the sopes: In a bowl, combine the water and salt. Stir to dissolve. Gradually add in masa harina and mix until dough forms. If it feels too sticky, add 1 more tablespoon of masa harina. Divide the masa into 6 equal balls. Cover with plastic wrap and set aside.
• In a skillet, at medium heat, add 1 tablespoon of oil. Add onions, serrano and garlic. Season lightly with salt and pepper and saute for 5-6 minutes. Add all of the remaining ingredients for the huitlacoche filling. Simmer for 10 minutes. Taste for salt.
• Preheat a griddle, comal or large skillet to medium heat for 5 minutes.
• Line a tortilla press with plastic. In between, add one masa ball at a time and press gently to form a thick corn tortilla.
• Transfer to hot surface and cook for 1 minute per side. Transfer to a plate and while still warm, using a paper towel, pinch the edges up to form a raised rim around the sope.
• Once done shaping sopes, preheat 1/2 cup of oil in a small saucepan to medium heat for 5-6 minutes. When ready, fry the sopes until golden and crispy on all sides. Top each sope with huitlacoche. Garnish with queso fresco, crema and cilantro. Serve right away.