Sope De La Piscina Recipe
Two poached eggs, adobo grilled mushrooms, refried beans, queso fresco, pickled fresno, cilantro, habanero crema
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Mushrooms
In a skillet over medium heat, add the adobo sauce. Once hot, add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper to taste.
- 2
Poach the Eggs
In a pot of simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon and set aside.
- 3
Heat the Refried Beans
In a small saucepan, heat the refried beans over low heat until warmed through.
- 4
Assemble the Sope
Warm the corn tortillas in a dry skillet. Spread a layer of refried beans on each tortilla. Top with the grilled mushrooms, poached eggs, and sprinkle with queso fresco, cilantro, and pickled Fresno peppers.
- 5
Finish with Habanero Crema
Drizzle the habanero crema over the top and serve immediately.
