Potato and Masa Sopes

Preparation

Sopes:

Boil potatoes with a dash of salt and then mix in a food processor with 2 cups masa harina, 20g feta, water and salt. Knead dough in a bowl with 1/4 cup extra masa harina to make less sticky. Pinch off golf ball sized dough, roll and flatten slightly with hands. Heat a few tablespoons oil in a frying pan and cook sopes until golden on each side.

Slaw:

Combine all veggies in a bowl. In a separate bowl, combine dressing ingredients. Coat slaw with dressing, place a dollop of slaw onto each warm sope and garnish with feta and a coriander leaf. Add extra Tio Pablo Salsa Picante de Piña to suit.

Chicken or fish could easily be addeed to recipe as variation.

Easily makes 12 sopes.

Potato and Masa Sopes
With spicy pineapple slaw and feta
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Category: Appetisers
Ingredients
Sopes:
250g peeled potatoes
20g feta cheese
2 1/4 cups Tio Pablo Masa Harin
1/2 cup warm water
1/2 tsp salt
Oil for frying
Slaw:
1 cup shredded, white cabbage
1/2 small red onion, thinly sliced
1/2 regular cucumber, peeled and diced
1/2 regular carrot, shredded
40g feta, crumbled
Fresh coriander to garnish
Dressing:
40g light sour cream
3 tsp Tio Pablo Salsa Picante de Piña
1 clove garlic, minced
1/4 tsp salt
1/2 tsp cider vinegar