Black Bean Sopes with Guac Pico

Sopes with black bean puree

Black Bean Sopes with Guac Pico

This is a tasty dish that is sure to please anyone who loves southwestern style cooking. Or, actually, for anyone that loves to eat! This recipe came about because I was trying to find more uses for masa harina. I can only get the 5 pound bag of Maseca, so I have bunches to use up. I use the corn flour in my cornbread recipe, but I don’t make nearly enough corn bread! I know, shame on me.

Other uses for masa harina are tamales and corn tortillias. However, I don’t make enough of those either. After I was served sopes at a little Mexican restaurant, I knew what I would use that Maseca for! Sopes!

I was never fond of the plain, masa dough sopes. They needed lots more flavor. I worked on that until I achieved a taste that my family liked. Using broth instead of water and jazzing it up with some spices was an easy fix. Give this dish a try. Maybe with a nice cerveza or margarita.

The ingredient list –

Sopes ingredients

Black Bean Sopes ingredients

You’ll need instant corn masa flour – Maseca is a readily available brand, 2 cans of black beans, vegetable broth, onion, tomato, avocado, garlic, cilantro, cumin, and, salt & pepper.

First, make the sopes. Combine the masa with the cumin, salt,

masa mix

masa, cumin & salt

water and vegetable broth. Fold until it’s mixed well. It’s a light and fluffy dough.

mixed masa

masa mixed

It’s ready when you can shape it into a large ball and it stays like that.

ready masa

holds it’s shape

Add more broth if it doesn’t hold together. Pinch off chunks and roll them into golf ball sized, dough balls. You should get 12.

masa dough balls

Masa dough balls

Cover a flat, sturdy surface with a piece of parchment paper.

masa ball

ready to mash

Place a masa ball in the center, cover with another sheet of parchment paper

covered masa ball

cover it up

and mash down with a heavy pot or cast iron skillet.

masa harina

Flatten it

You don’t want to mash it paper thin. You want about a 1/4 inch thick.

flattened sope

Mashed sope

After you flatten it, it should be about 4 inches around.

sopes

4 inch sopes

Now, you’re ready to fry them. Add a small amount of oil to a large skillet. Using medium heat, fry the sopes in batches of 4.

sopes in skillet

Four sopes in a skillet

Turn after 3 or 4 minutes, or when golden brown.

golden sopes

Flip when golden brown

Repeat the process, adding more oil as needed, until they’re all done. Drain on a paper towel lined sheet pan and keep warm in a 200º oven.

Tray of sopes

All fried up.

Now, onto the black beans. Add a tablespoon of olive oil to a large saucepan. Drop in 1 cup of diced onions. Saute them over low heat until they’re clear, about 3 minutes.

onions sauteeing

saute the onions

While the onions are doing their thing, drain and rinse off the black beans.

rinse and drain the blackbeans

drain and rinse the black beans

Back to the onions, add in the diced garlic and cook another minute.

sauteed garlic

add in the garlic

Add in the drained and rinsed black beans, the cumin, salt and pepper.

spiced black beans

add in the spices

Pour in the vegetable broth and stir it all up.

black beans

Add in the broth

Take a masher and mash the black bean mix slightly, leaving some whole beans.

mashed black beans

mash the black beans

Simmer the mashed beans over low, until needed to assemble the sopes. Add small amounts of broth to keep the beans from drying out, if necessary.

Finally, we make the guac pico. Regular pico or salsa would be fine here, too, but adding an avocado just makes it extra special. Dice a half cup of sweet onions.

diced onion

Dice the onion

Chop up a tomato.

chopped tomato for pico

chopped tomato for pico

And the cilantro, too.

chopped cilantro

chop the cilantro

Dump them all into a bowl with the garlic – I use jarred garlic, but, please use fresh if you want. Sprinkle with salt and pepper.

guac pico

the bowl for the guac pico.

Remove the pit and peel from an avocado. Chop it up and add it to the pico bowl.

avocado

Chop up and avocado

Cut a lime in half and squeeze the juice from one half, over the guac pico.

lime half

Half a lime

Stir the guac pico with a fork, mashing it slightly as you do.

pico guac

guac pico

Time for assembly. Place on or two sope patties on a plate. Top with a half cup of mashed black beans, then finish up with a healthy dollop of guac pico. Serve with additional lime slices, if desired. Chow down. I served this with zoodles. Zucchini noodles made with a handy vegetable spiralizer.

Sopes with black beans and guac pico

Sopes with black beans and guac pico

Black Bean Sopes with Guac Pico
Author: 
Recipe type: Entree
Cuisine: Southwestern cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A delicious introduction to Sopes and the many, wonderful flavors of the Southwest.
Ingredients
  • For the sopes:
  • 2 ½ cups instant corn masa flour, such as Maseca
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 cup vegetable broth
  • 1 cup water
  • oil for frying
  • For the black beans:
  • 1 tablespoon olive oil
  • 1 cup diced sweet onion
  • 2 teaspoons diced garlic
  • 2 cans -15.5 oz black beans, drained and rinsed
  • ½ cup vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • For the guac pico:
  • ½ cup diced sweet onion
  • 1 diced tomato
  • ¼ cup chopped cilantro
  • ½ teaspoon diced garlic
  • 1 diced avocado
  • ½ lime, juiced
  • salt & pepper to taste
Instructions
  1. Combine the masa, cumin, and salt in a large bowl. Mix in the vegetable broth and water. Fold over until well combined. The mix will be light and airy, but will hold together when gathered into a ball. Pull off chunks of the masa mix, and roll into about 12 golf ball sized, dough balls. Cover a flat surface with a piece of parchment paper. Place a ball of masa on the paper, cover with another sheet of parchment paper and flatted with a heavy pot or skillet. You want them to be about ¼ thick and a 3 to 4 inch circle. Repeat with the other masa balls, keeping both covered to prevent drying out. Heat a tablespoon of oil in a large skillet over medium heat. Fry sopes in batches of four, turning after 3-4 minutes, or when golden brown. Drain on paper towel and keep warm in a 200º oven, while cooking the remaining sopes.
  2. While sopes are frying, make the black beans. In a saucepan, over a medium heat, add in the tablespoon of olive oil and the diced onions. Saute about 2 to 3 minutes, until onions are clear. Add in the diced garlic and saute for another minute. Then, add in the black beans, the broth, cumin, salt and pepper. Mix well. Mash the bean mix until mostly mashed, with some whole beans remaining. Simmer bean mix over low, until needed for sopes assembly. Add more vegetable broth, if the bean mix dries out.
  3. For the guac pico, mix the diced onion, tomato, cilantro, and garlic together. Add in the diced avocado and lime juice. Mash mixture lightly. Add salt and pepper to taste.
  4. To assemble the sopes – place one or two, hot sopes on a plate. Top with a half cup of the black bean mixture. Finish with a generous spoon of the guac pico. Serve with additional lime slices, if desired.
Plate of Sopes with black beans and guac pico

Sopes with black beans and guac pico plated

Cuban Habanero Eggs

Cuban Habanero Eggs

Cuban Habanero Eggs

We are lucky enough to have many different Latino/Hispanic/Cuban eateries around here. I am lucky enough to be able to eat at all of them! A few of them serve breakfast and since that’s my favorite meal of the day, we eat out on some mornings. It’s a treat. It rarely costs much and that makes me even happier. At one place, they had Habanero Eggs listed. I, being not too worldly, thought that was eggs with habanero peppers. Nope. It’s a reference to Havana, Cuba. Wiki explains. No super hot peppers were involved, so I ordered it. It was so good! Soft baked eggs, surrounded by sauteed onions, (not hot) peppers, tomatoes and garlic.  It was so good, that in fact, I got to craving it late one evening. I was out of luck. I couldn’t go get it made for take-away. It wasn’t breakfast time! Oh my. What to do, what to do. I went to the kitchen, got out my pans, some peppers and whatnots, then went to work on making it myself. I think it turned out pretty good.

The egg-citing line up!

Cuban Habanero eggs ingredients

Cuban Habanero eggs ingredients

We’re going to make a sofrito, so you’ll need and onion, garlic and some peppers. I used a red bell, a jalapeno and a poblano. You can use all bell peppers, all japaleno, or any combination of peppers that make you happy! Heck, use one of those uber hot, habanero peppers! You will also need some tomatoes, a bit of cumin, some white wine, butter and of course, some eggs. You’ll need some oil to saute those veggies in, too.

Get out the cutting board, we’ve got chopping to do! Dice up the onion. You want at least a cups worth, better to have 2 cups worth. Use a big onion!

diced onion

Dice the onion

Chop up the red pepper, discarding the seedy top.

red bell pepper dice

Dice the red pepper

Do the same for the poblano –

poblano pepper

Dice the poblano

I removed the veins and seeds from the jalapeno.

jalapeno

Devein the jalapeno

Then, it got diced up too.

jalapeno dice

dice the jalapeno

Now, add all those diced veggies to a big frying pan, that you’ve put a couple of tablespoons of oil in.

sofrito

Need a big skillet!

Set it on the stove over a medium heat and let it start cooking.

making sofrito

Saute the peppers and onion.

Time to preheat the oven to 350º F.  OK, back to the cutting board. It’s the tomatoes turn. I used roma tomatoes because they don’t have the high water content like the big, beef stake kind. We want tomato flavor, not tomato soup.

tomato dice

Dice the tomatoes

And, mince up the garlic.

minced garlic

mince the garlic

Measure out 2 tablespoons of white wine. The rest of the bottle can be used by the cook. We’ve got to keep the cook happy, you know!

southern white wine

2 tablespoons white wine

Cook the onion – pepper mixture until the onions are translucent, about 10 minutes, then, add in the tomatoes, garlic, cumin, and white wine.

add maters

add the tomatoes, garlic, white wine and cumin.

Cover the skillet and let it cook for around 5 minutes, stirring frequently. After the tomatoes have softened, remove the pan from the heat, then add some salt and pepper.

tomato sofrito

Tomato sofrito

Oil the inside of four, 12 ounce ramekins.

12 ounce ramekins

oil the ramekins

Divide the sauteed vegetables evenly among the ramekins.

divide sofrito among the ramekins

divide the mix among the ramekins

Smooth it out and lightly pack it down. Crack 2 eggs into each veggie filled ramekin.

2 eggs in sofrito

crack in 2 eggs

Top each dish with one tablespoon of melted butter.

topped with melted butter

top with melted butter

If you are not clumsy, slide the ramekins into the 350º F oven to bake. If you are clumsy (like me) put the ramekins on a baking sheet and place in the hot oven. Bake the eggs until they are soft set – the white is mostly done but the yolk is still soft – about 10 to 12 minutes. Rotate the ramekins halfway through the cooking time. They will continue to cook a bit after they are out of the oven. So, if you are unsure, pull them out. Better to have them underdone than over done. You can always bake them a minute or 2 more.

soft set baked eggs

Baked, soft set eggs

Mmmm, mmm. So good. I garnished mine with some cilantro and smoked paprika. A breakfast that is fitting to start the day with! Serve these with a nice, light fruit salad and some toast points. Or, dollop up a spoonful of grits and a big ole biscuit! You can even add some cheese to the ramekins, either under or over the eggs. That would make it really pop! Enjoy breakfast. Either for breakfast or, go wild – even for dinner!

Cuban Habanero Eggs

Cuban Habanero Eggs

Cuban Habanero Eggs
Author: 
Recipe type: Breakfast
Cuisine: Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Delicious, baked eggs, nestled in a spicy tomato, sofrito blend.
Ingredients
  • 2 Tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 1 red bell pepper. Chopped
  • 1 poblano pepper, chopped
  • 1 jalapeno, seeded, diced
  • 2 tomatoes, chopped
  • 2 cloves garlic, diced
  • 2 Tablespoons white wine
  • ½ teaspoon cumin
  • salt and pepper to taste
  • 8 large eggs
  • 4 Tablespoons melted butter, divided
Instructions
  1. Preheat oven to 350º F.
  2. Pour the oil to a large skillet. Using low heat, cook the onion, red bell pepper, pobalno and jalapeno until the onion is translucent, about 10 minutes. Add in the garlic, tomatoes, wine and cumin, mixing well. Cover and simmer on low heat for 5 minutes, stirring frequently. Season with salt and pepper, to taste.
  3. Divide mixture between four lightly greased ramekins. Gently break two eggs into each dish. Top each dish with one tablespoon of the melted butter.
  4. Bake until the whites are set and the yolks are still soft, about 10 to 12 minutes. Rotate the ramekins halfway through the cooking time. Do not over bake. Garnish and serve on plate with toast points and a fruit salad.
  5. Garnish with cilantro and smoked paprika, if desired.
  6. NOTE: use no smaller than 12 ounce ramekins.
Cuban Habanero Eggs

Cuban Habanero Eggs

Sweet onion pie

Summer time means a plethora of onions are at the market. If you have a bag in the pantry waiting for something, then this is the recipe for you. This recipe came about more years ago than I care to admit. My father came home with the largest bag of Vidalia onions that I had ever seen. This was no mere five pound bag! Along with the mammoth bag of onions, he had a recipe booklet. My pie recipe evolved from one featured in the booklet.

First, you need a piecrust. Use a store bought one, or your favorite recipe for a one crust pie.


Roll it out and fit into a pie pan.


Preheat your oven to 425º.
Slice enough onions to get three cups worth.


Saute the onions in two tablespoons of butter or olive oil, until tender.


While the onions are cooking, get out your cheese. I used a combination of Pepper Jack and Monterey Jack. You can use any type of cheese you have on hand. It will still make a delicious pie! You need a total of one cup of shredded cheese.
Shred your cheese, taking care to keep all skin safely attached to your hand.


Arrange the cooked onions in the unbaked pie shell. Top with the cheese shreds.


Crack your eggs in a bowl, add the milk, – I used almond milk – salt and pepper. Whisk until combined. Pour over cheese and onion mixture.


Bake at 425º for 20 minutes. Reduce oven temperature to 350º, continue baking an additional 20 minutes or until a knife inserted in the center comes out clean.

Enjoy!

 

Sweet Onion Pie

Ingredients:

  • 3 cups thinly sliced sweet onions
  • 2 Tablespoons butter or olive oil
  • 2 eggs
  • 1 cup shredded cheese of your choice
  • ½ cup milk
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 – nine inch unbaked pie shell

Preparation:

  • Saute onions in butter/olive oil until lightly browned and tender.

  • Arrange cooked onions evenly in 9in unbaked pie shell. Top with the shredded cheese.

  • Beat eggs slightly. Add salt, pepper and milk. Whisk until combined. Pour over cheese and onion mixture.

  • Bake at 425º for 20. Reduce oven temperature to 350º, and bake an additional 20 minutes or until a knife inserted near the center comes out clean. Pie should be browned. Let stand for 5-10 minutes before cutting.