Cooking Class Experience: Devil-Style Shrimp Sopes
Our devil-style shrimp sopes are the perfect combination of heat and flavor. These tasty bites are easy to make and perfect for any occasion.
Ingredients
- 200 g corn flour aka masa harina (~1 ⅔ cups)
- 20 g wheat flour ~2.5 tbsp
- Salt and pepper to taste
- 1 small can chipotle peppers 50ml
- 200 g small shrimp ~24 small shrimp
- 1 teaspoon olive oil
- 1 cup tomato puree 200ml
- 1 tablespoon heavy cream plus more for drizzling
- Shredded lettuce
- 2 oz crumbled Mexican cheese such as cotija
Instructions
- In a bowl add the corn flour, wheat flour and a pinch of salt.200 g corn flour, Salt and pepper to taste, 20 g wheat flour
- Mix adding water until you get the consistency of Play-Doh.
- Using your hands, roll the dough into 4 small balls.
- Press with the bottom of a pot or a plate to flatten the balls. (we used a tortilla press but I'm going to assume you don't have one. I don't!)
- Warm in a non-stick pan, flip when it dries and begins to brown. Then form into a little bowl using your fingers. Be careful, it's hot!
- Blend the can of chipotle peppers and its sauce until it's smooth.
- In a small pan cook the shrimp in a teaspoon of olive oil until they turn pink.1 teaspoon olive oil, 200 g small shrimp
- Add the tomato puree and the chipotle sauce to taste (it's spicy!). We used about half.1 cup tomato puree, 1 small can chipotle peppers
- Add the tablespoon of heavy cream and salt and pepper to taste.1 tablespoon heavy cream
- Stir well and cook until hot.
- Arrange the shrimp on the sopes.
- Top with shredded lettuce, a drizzle of cream and the cheese.Shredded lettuce, 2 oz crumbled Mexican cheese
Nutrition
Calories: 346kcalCarbohydrates: 49gProtein: 20gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 98mgSodium: 169mgPotassium: 572mgFiber: 5gSugar: 5gVitamin A: 485IUVitamin C: 7mgCalcium: 208mgIron: 2mg
Tried this recipe?Let us know how it was!