Get this all-star, easy-to-follow Sopes recipe from Aarón Sánchez

Directions Preheat the oven to 200 degrees F and line a baking sheet with paper towels.Put the masa harina in a large bowl, pour in the water and get in there with your hands, kneading until...


  • 1 cup masa harina
  • 3/4 cup warm water
  • 1/4 cup vegetable oil
  • 1 teaspoon finely chopped serrano chile or 2 teaspoons finely chopped jalapeno (seeds too for extra heat)
  • 1 teaspoon very finely chopped garlic (about 2 medium cloves)
  • 1 medium white onion, finely chopped
  • One 16-ounce can or two 7.6-ounce cans huitlacoche, drained, or 8 ounces mixed wild mushrooms, coarsely chopped
  • Salt
  • 2 tablespoons chopped fresh cilantro
  • 3/4 cup Roasted Tomato-Chile de Arbol Salsa, recipe follows
  • 3 tablespoons crema fresca (preferably the Cacique brand), or creme fraiche thinned with a little water
  • Crumbled queso fresco (preferably the Cacique brand), for garnish
  • 1 pound plum tomatoes (about 4)
  • 3 to 6 chile de arbol, depending on how spicy you like it
  • 2 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 1 medium white onion, chopped
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

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