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Vegan: Sopes with Refried Beans and Salsa Verde

J. Kenji López-Alt 5 comments

The key to really satisfying vegan fare is to make sure you hit a whole bunch of textural highs and lows, and offer some sort of dense, fat-and-protein based food to fill you up. In this case, we get the crispy fried sope shells, followed by a rich and creamy layer of refried beans (I make my own, but you can use store-bought refried beans no problem—just check the label for animal products), a drizzle of hot and tangy salsa verde (another great condiment to have around at all times), crunchy toasted pepitas, and a fresh sprinkle of onions, jalapeños, and cilantro. More

Vegan Sopes with Refried Beans and Salsa Verde

Serious Eats J. Kenji López-Alt 2 comments

Crispy home-made sope shells stuffed with refried beans drizzled with salsa verde and crunchy pepitas. A satisfying, completely vegan meal. More

Sopes de Pollo con Frijoles (Chicken Sopes with Beans)

Serious Eats J. Kenji López-Alt Post a comment

Note: You can use store-bought salsa verde if you'd like. Masa harina is dehydrated corn meal treated with lime. It can be found in most Latin grocers or large supermarkets. I use the Maseca brand, which is sold near the... More

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