Recipe Wednesday: Sopes with Zucchini filling

Recipe Wednesday: Sopes with Zucchini filling

Apr 27

My Sister-in-law is a vegetarian and even before John and I cut back on eating meat, I loved looking at her old copies of Vegetarian Times Magazine. Since then, she’s gotten me my own subscription which is full of recipes that highlight what veggies and fruit are in season. Bookmarked in a copy from Summer 2009, was a recipe for Sopes (SOH-pehs). The thick oven baked version of the corn tart-like shell in this recipe is filled with a zucchini, corn and black bean filling. I finally got around to trying the recipe I dogeared so long ago, and it’s a keeper. The sope shells were easy and I assume would good to freeze for later use (since the recipe makes 24 shells), and the filling with the summer fresh zucchini and corn was delicious! Enjoy!


For Sopes

  • 3 cups masa harina (check in the ethnic aisle or a Hispanic grocery store)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 1/2 cups hot water
  • 1 large egg, lightly beaten
  • 3 tablespoons vegetable oil or 3 tablespoons olive oil
  • 1 cup grated Monterrey jack cheese
  • For Zucchini Filling

  • 1.5 tablespoons vegetable oil
  • 1 small onion, chopped (1 cup)
  • 4 garlic cloves, peeled and thinly sliced
  • 2 medium zucchini, cut into 1/2 inch cubes (2 cups)
  • 1/2 cup corn kernel
  • 1/2 cup cooked black beans
  • 1/4 cup coarsely chopped cilantro
  • 2 tablespoons lime juice
  • 1/2 cup crumbled queso fresco or shredded Mexican blend cheeses (optional)
  • Directions

    1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

    2. Whisk together masa harina, baking powder, and salt in bowl. Stir in hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.

    3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.

    4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp. grated Monterrey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted.

    5. While Sopes bake, heat oil in skillet over medium-high heat. Add onion and garlic, and sauté  5 minutes. Add zucchini and corn, and sauté 7 minutes more. Stir in beans, and cook 2 minutes. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes, and sprinkle with cheese, if using.

    Leave a Reply