Spinach and Corn Sopes

Spinach and Corn Sopes
with a morita chilli and tomatillo salsa
Sope ingredients
2 1/3 cups masa
1 cup vegetable stock
1 steamed ear of corn
1 large handful, baby spinach leaves, lightly steamed
Pinch of salt
3 tablespoons oil
Salsa Ingredients
4 dried morita chillis
1 ½ Tbl sunflower or olive oil
1 red capsicum
1 red onion, peeled and halved
3 cloves garlic left in skin
1 800g can la costena tomatillos, drained
1/4 cube veggie stock
1 teaspoon Mexican oregano
1 tbl sugar
Salt and coarse black pepper, to taste
1 avocado, peeled and diced
1 tomato, cored and diced
Handful of feta, crumbled


In a baking dish, coat the capsicum, onion and garlic in 1 ½ Tbl oil and place into a 200°C fan grill oven. Cook until the capsicum skin has charred and the onion brown and soft. Remove from heat and scrape off black bits from capsicum skin as well as skin on roasted garlic. Let sit to cool. Rub off dried chillis with a tea towel and place onto a hot skillet, to bring out flavor. After 1-2 minutes, place into a bowl and pour boiling water over chillis, to submerge. Let sit in water for 10 minutes, or until softened.

In the meantime, put masa harina, vegetable stock and salt into a food processor and blend through. Add spinach, blend through and then do a quick mix through of the corn kernels. Roll into a ball (add a bit more masa if too sticky), wrap in cling wrap and then sit for at least 10 minutes, while finishing the salsa.

In a skillet, add roasted vegetables (they should have enough oil in them), drained morita chillis and tomatillos. Cook for 5-8 minutes and then add the vegetable stock, Mexican oregano and sugar. Cook another 5 minutes, season with salt and pepper, and let cool slightly. Puree in a food processor.

Roll masa dough into golf ball sized balls and then flatten to make thick patties. In another skillet, add 3 Tbl oil and heat. Add sopes and cook each side until brown and slightly crunchy. Place onto paper towels for 1 minutes to drain off excess oil and then plate up. Serve with salsa and top with avocado, tomato and crumbled feta. Serves 4