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Salvo

Salvo

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Recipe of Mexican Sopes of Marrow
Salvo

Salvo

Recipe of Mexican Sopes of Marrow
Salvo

Salvo

Recipe of Mexican Sopes of Marrow
Salvo

Salvo

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3

Sopes de Tuétano

20 min
1 h
Easy
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In recent years the marrow has become an important part of the typical Mexican dishes; It is a key ingredient even in some Mexican snacks such as Esquites and even traditional Sopes.

Therefore, we prepare a recipe for Sopes with marrow ideal to botanize. A detail to consider in the preparation of the dough, is that you add little by little the mashed guajillo to the dough and if necessary you can add a small portion of broth so that it does not feel dry. This easy recipe is special because the beans are cooked with chorizo and chile pasilla, did you think so, right?
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Ingredients

4 servings
  • 1 Cup of sausage
  • 1/4 of Cup of pasilla chili pepper clean and seedless, cut into circles
  • 1 tablespoon of vegetable oil
  • 1/2 Cup of onion finely chopped
  • 1 tablespoon of garlic finely chopped
  • 1 Cup of bean Of the pot
  • 4 pieces of marrow cut in half
  • 2 spoonfuls of sea salt
  • 5 pieces of guajillo chili pepper clean and seedless, soaked in hot water
  • 1 tablespoon of Salt
  • 1/2 kilo of corn dough
  • 1 tablespoon of oil to fry the sopes
  • enough of fresh cheese to serve
  • enough of avocado to serve
  • enough of red onion finely sliced, to serve
  • enough of sauce To accompany

    Preparation

    Preheat the oven to 200 °C. (392°F)
    Heat a frying pan over medium heat and fry the sausage until you release the fat, add the pasilla chile and cook until softened. Remove from the pan and set aside. Wash the pan with Salvo® more power *, expert cuts fat. * vs Salvo Cleaning and Care.
    In the same pan heat the oil, fry the onion with the garlic until it has a golden color, add the beans from the pot, add the chorizo and the pasilla chile and mix until the liquid is reduced and reserve.
    Place the marrow in a tray and sprinkle with grain salt, bake until roasted and soft, remove from the oven and set aside
    Blend the guajillo chile hydrated with the soaking water and salt until you obtain a puree. Mix with the corn dough until completely incorporated. With your hands form balls and flatten slightly with the tortilla press until you get a slightly thick tortilla.
    Heat a comal over high heat and cook the sopes. Remove and pinch the edges still hot to give it the shape. Fry the sopes in the same pan with a little oil. Drain on absorbent paper.
    Spread each sope with beans and place the marrow on top, add fresh cheese, avocado and purple onion. Accompany with sauce.

    PRESENTATION

    Serve the sopes with the marrow and garnish with fresh cheese, avocado and purple onion.

    TIPS

    It is important that you add the guajillo sauce to the corn dough little by little and if necessary, moisten it with a little broth. You do not want to go over the liquid.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    936
    kcal
    47%
    Carbohydrates
    123
    g
    41%
    Proteins
    34.7
    g
    69%
    Lipids
    36.3
    g
    56%
    Fiber
    18.2
    g
    36%
    Sugar
    3.3
    g
    3.7%
    Cholesterol
    55.0
    mg
    18%
    Esha
    Rate this tip
    Ratings (1)
    Ramon Iniesta
    23/07/2019 17:41:08
    Fácil de hacer

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