Sopesitos Recipe
Heirloom corn sopesitos, smoked brisket in miltomate salsa, requeson, aerated avocado
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Ingredients
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Sopesitos
Method
Preparation of Sopesitos
- 1
Make the Sopesitos
In a mixing bowl, combine heirloom corn masa, water, and salt. Mix until a soft dough forms. Divide the dough into small balls, about the size of a golf ball.
- 2
Shape the Sopesitos
Flatten each ball into a disc about 1/4 inch thick. Use your fingers to create a small rim around the edges of each disc to hold the toppings.
- 3
Cook the Sopesitos
Preheat a skillet over medium heat. Cook each disc for about 2-3 minutes on each side until lightly browned and cooked through. Remove from heat and set aside.
Preparing the Toppings
- 4
Prepare the Smoked Brisket
Shred the smoked brisket into bite-sized pieces and set aside.
- 5
Make the Aerated Avocado
In a blender, combine the avocado, lime juice, and salt. Blend until smooth and aerated. Adjust seasoning to taste.
Assembly
- 6
Assemble the Sopesitos
Top each sope with a generous spoonful of miltomate salsa, followed by shredded smoked brisket, dollops of requeson, and finally the aerated avocado.
- 7
Serve
Serve immediately with lime wedges on the side.