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Mexican Sopes with Picadillo Topping
Sopes are a classic in Mexican cuisine: thick corn cakes made from masa harina that are lightly fried for a soft but slightly crispy texture. We topped ours with a hearty veggie picadillo, a dish traditionally made with ground meat, tomatoes, and a mix of vegetables and spices, but here given a plant-based twist. It makes the sopes super flavourful and filling. A little crispy lettuce and tangy pickled jalapeños add the perfect fresh kick. While they do take a bit of time to make, they’re totally worth it as a fun appetizer or a satisfying main.Servings
(2 sopes per serving)
Total
1 hr + 20 minPrep
25 minCook
55 minFree from
soy
peanut
tree nut
sesame
gluten
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