Sopes are very traditional in Mexican cuisine. Go ahead and give them a twist and prepare these creamy poblano rajas sopes, with squares of panela cheese and red sauce. They will be the sensation in your home if you accompany them with a very cold Del Valle Frut of your favorite flavor.
Measures Original Grams, liters Ounces, pounds Cups, Scoops 6 ServingsSelect all ingredients3 cups poblano pepper, roasted and deveined1 tablespoon of oil1/2 onions, filleted1 tablespoon garlic, minced1/2 cups of corn1 cup sour creamto taste of salt and pepperenough of oil, to fry6 sopes1 cup of refried beansto taste of panela cheese, diced to decorateto taste of red sauce, to accompany
On a board, cut the poblano peppers into thin strips.In a skillet over medium heat, heat a tablespoon of oil. Cook the onion and garlic until they are transparent, add the slices and corn and cook 5 minutes. Add the cream and cook for 5 more minutes, season to your liking.Fry the sopes with enough oil over medium heat and drain on absorbent paper.On a plate, place the soup, add the beans, the slices, and decorate the panela cheese and serve with red sauce.
|PRESENTATIONServe on a pewter griddle and decorate panela cheese and accompany with red sauce.||TIPSIf you don’t have a plastic bag to clean your chili peppers, you can put them in ice water, the skin will fall off easily.|