Sopes with Bone Marrow

Salvo
In recent years, bone marrow has become an important part of typical Mexican dishes; it is a key ingredient even in some Mexican snacks like esquites and the traditional sopes. Therefore, we prepared a recipe for Sopes with Bone Marrow ideal for snacking. One detail to consider in the preparation of the dough is to gradually add the guajillo puree to the dough and, if necessary, you can add a small portion of broth so it doesn’t feel dry. This easy recipe is special because the beans are cooked with chorizo and pasilla chili, sounds tempting, right?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup chorizo
  • 1/4 cups pasilla chile, clean and seedless, cut into rings
  • 1 tablespoon vegetable oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup beans, from the pot
  • 4 bone marrow, cut in half
  • 2 tablespoons coarse salt
  • 5 guajillo chiles, clean and seedless, soaked in hot water
  • 1 tablespoon salt
  • 1/2 kilos masa dough
  • 1 tablespoon vegetable oil, for frying the sopes
  • queso fresco, for serving
  • avocado, for serving
  • red onion, finely sliced, for serving
  • salsa, for accompaniment
Preparation
20 mins
1h
Low
  • Preheat the oven to 200° C.
  • Heat a skillet over medium heat and fry the chorizo until it releases its fat, add the pasilla chili and cook until softened. Remove from the skillet and set aside. Wash the skillet with Salvo® more power*, expert cuts grease. *vs Salvo Cleaning and Care.
  • In the same skillet, heat the oil, fry the onion with the garlic until golden brown, add the beans from the pot, add the chorizo and pasilla chili and mix until the liquid reduces and set aside.
  • Place the bone marrow on a baking tray and sprinkle with coarse salt, bake until roasted and soft, remove from the oven and set aside.
  • Blend the hydrated guajillo chili with the soaking water and salt until a puree is obtained. Mix with the corn dough until fully incorporated. With your hands, shape small balls and slightly flatten with a tortilla press until you get a slightly thick tortilla.
  • Heat a griddle over high heat and cook the sopes. Remove and pinch the edges while still hot to shape them. Fry the sopes in the same griddle with a little oil. Drain on paper towels.
  • Spread each sope with beans and place the bone marrow on top, add fresh cheese, avocado, and red onion. Serve with salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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