Looking for soy recipes to share with your clients or even try out yourself? From appetizers to entrees to desserts and more, we’ve got you covered with recipes rich in nutrition and flavor. Don’t just take it from us – enjoy these dietitian-approved soy recipes!
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Prep Time:
45 min
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Cook Time:
45 min
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Total Time:
1 hour, 30 min
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Makes:
16 servings
Sopes Three Ways
Ingredients
- Tortilla Base:
- 1 1⁄2 cup Masa harina
- 1 cup plus 2 tablespoons Warm water
- 4 cups U.S.-grown soybean oil (for cooking sopes)
- Refried Bean (Vegetarian) Topping
- 1 tablespoon U.S.-grown soybean oil
- 1 can(14 oz.) Pinto beans (drained)
- 1/2 teaspoon Ground Cumin
- 1 tablespoon Fresh lime juice
- Salt and pepper to taste
- 1 cup Green cabbage (shredded)
- 2 small Tomatoes (seeded and chopped)
- 1 Avocado (peeled, pitted and diced)
- 1⁄4 cup Queso fresco (crumbled)
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Chicken Topping: - 1 tablespoon U.S.-grown soybean oil
- 1 pound Cooked chicken breast (shredded)
- 1 teaspoon Dry oregano
- Salt and pepper to taste
- 1 cup prepared Guacamole
- 1 cup Salsa verde
- 3 tablespoons Mexican crema
- 1⁄4 cup Queso fresco (crumbled)
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Shrimp Topping: - 1 tablespoon U.S.-grown soybean oil
- 1 pound Medium shrimp (peeled, deveined)
- 1 tablespoon U.S.-sourced honey
- 1 teaspoon Minced canned chipotle chili in adobo sauce (plus 1/2 teaspoon adobo sauce)
- Salt and pepper to taste
- 1 cup prepared Guacamole
- 1 Pico de gallo
- 1⁄4 cup Queso fresco (Crumbled)
- Chopped cilantro
Instructions for Sopes Three Ways
Tortilla Base:
Combine masa harina and water in a medium bowl and knead to combine. Add additional water 1 tablespoon at a time until mixture comes together. Divide masa into 2-inch balls and press with a plastic-lined tortilla press or rolling pin into 1/2-inch thick disks. Transfer to a parchment-lined baking sheet.
Brush a griddle or comal with soybean oil and cook sope shells on one side, about 1 minute. Turn and repeat. Transfer to toweling and cover with a kitchen towel. Allow to cool for about 30 seconds. With your fingers, pinch the edges to form a “boat.”
Topping variations:
Refried Bean (Vegetarian) Topping:
Combine the oil, beans and their liquid, cumin and lime in a small saucepan over medium heat. Cook until warmed through, mashing the beans with a potato masher. Season with salt and pepper. Spread the beans on the sopes and top with the remaining ingredients.
Chicken/Shrimp Topping:
Heat the oil in a medium saucepan over medium heat. Either add the chicken and oregano, stirring frequently until chicken has crisped and browned; or add the shrimp, honey and chipotle pepper, stirring frequently until shrimp are just cooked through, about 2 minutes. Season with salt and pepper. Spread the guacamole on the sopes and top with the remaining ingredients.
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