That’s actually just a fancy name for sopes, but anytime I’ve ever brought up a sope, people look at me funny.
Or maybe I had something on my face every single time? I wouldn’t be surprised.
Anyways, a good way to describe a sope is a mini tortilla pie. It has a nice, thick, soft crust, and you can top it with almost anything and it’ll still taste good. Which reminds me, I need to make sweet sopes soon. Something with lots of cinnamon and chocolate and maybe topped with some runny vanilla ice cream.
But coming back to these particular sopes, they are topped with kale and a spicy, low-fat cheese spread. Cheesy kale is good, right?
You could pick up sopes and eat them with your hands, but that always has made a big mess. So a fork and knife is the best plan of attack.
I put some leftover ground turkey on some of them for BGE, and used an egg on one of them for myself. And I know I say in the ingredients below that the crema is optional, but it’s really not. Just plop some on and run an extra mile or two tomorrow. It’s totally worth it.
- 1 1/3 cups of yellow masa harina
- 1 1/3 cups warm water
- 1/4 tsp salt
- 3/4 cup 2% cottage cheese*
- 2 1/2 tbsp chopped adobo peppers from a can
- 1/4 tsp salt
- 1/4 tsp cumin
- 1 medium-large garlic clove
- 1 can of black beans, drained
- 1/4 tsp chili
- 3 cups of tightly packed kale
- pinch of salt
- juice from 1 lemon
- eggs, avocado, crema, pre-cooked meat of choice, cilantro, onions, lemon or lime.
- Preheat the oven to 350.
- Combine the masa, salt, and water. Once it's fully combined, the dough should be easily manageable. If it's not, add a little more masa or water as needed.
- Divide the dough into 6 equal balls.
- These can be kinda finicky once they're flattened. For best results, work directly on your baking surface. Parchment paper works well.
- That said, place the balls on your baking surface and flatten them into rounds that are about 4.5-5.0" in diameter and about .25-.5 inches thick.
- Make some pinpricks in the dough with a fork.
- Bake them for about 10 minutes, then remove from oven and allow to cool.
- While the sopes are baking, prepare the rest of your ingredients.
- Shred the kale. It's easiest to shred kale with scissors. Just put it in a bowl and snip, snip, snip
- Steam the kale over boiling water for about 2-3 minutes.
- Immediately run the kale under cold water.
- Squeeze all the excess moisture from the kale. Now it should be reduced in volume, about 3/4 - 1 cup.
- Toss the kale with the lemon and salt. Set aside.
- Throw the cottage cheese, chipotle, salt, garlic, and cumin in a blender until well combined. Leave some texture (aka don't blend it into smoothness).
- Toss the beans with the chili powder. Taste them to see if they need some salt. I usually find that the salinity from the can is enough.
- Spread a thick layer of the cheese mix on the crust. Top with a heaping tablespoon of beans and a generous portion of kale. Add an egg or some pre-cooked meat if you like.
- Bake for about 15 minutes, or until the eggs (if you used them) are cooked.
* cottage cheese - I used Breakstones. I don't know what the whey ratios are in other brands, but if it seems really runny, you may need to drain some away. I didn't need to.
This cheese mixture tastes fantastic with eggs and toast.