Peter bought me Aaron Sanchez’s new cookbook ~ Simple Food, Big Flavor. He focus’s on Mexican street food – which if you’ve been to Mexico, the street vendors are where you get some of your most amazing and interesting food!
We had gone to the Farmer’s Market on Sunday and I picked up these beautiful Shitake mushrooms…I did feel bad cutting them up…but these Sopes were a perfect platform to showcase them and so tasty!
I’m using the extra Chile de Arbol Salsa tonight with grilled shrimp…I will let you know if it’s a keeper!
Sopes with Shitake Mushrooms
1 cup masa harina (tortilla flour)
¾ cup warm water
About ¼ cup vegetable oil
1 teaspoon very finely chopped garlic (2 medium cloves)
1 medium white onion, finely diced
2 teaspoons finely diced jalapeno
8 to 10 Shitake mushrooms, stems removed, finely diced
2 tablespoons chopped fresh cilantro
About ¾ cup Roasted Tomato-Chile de Arbol Salsa (see below)
3 tablespoons sour cream
About a handful of crumbled goats cheese
- Put the tortilla flour in a large bowl, pour in the water, and get in there with your hands, kneading until you have uniform dough. It should take only a minute or two. You want nice, moist dough, so work in a little more warm water if it’s to dry. If it’s sticky, work in a little more tortilla flour.
- Break the dough into four equal pieces and roll each one into a ball. Put the balls on a plate or cutting board and cover them with plastic wrap to keep from drying out. One at a time, roll them out with a rolling pin until they’re thin circles, about ¼ inch thick.
- Preheat oven to 200 degress and line a baking sheet with paper towels.
- Brush a little of the oil on a skillet and heat it over medium-high heat until it’s good and hot. Carefully add the first Sope and cook for 45 seconds, or until little brown blisters appear on the bottom. Flip it over with a spatula and cook for another 30 – 45 seconds until both sides are brown and transfer to the baking sheet. Keep it warm in the oven. Repeat with the remaining 3 Sopes (adding more oil as needed) and keep them in the oven until you’re ready to serve them.
- Pour a couple of tablespoons of the oil into a skillet and add the garlic, onion and chile. Set the skillet over medium heat and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the Shitakes along with a good pinch of salt and cook stirring occasionally, until the mushrooms are heated through, about 5 minutes, or until lightly browned. Take the mixture off the heat and stir in the cilantro.
- Arrange the Sopes on a platter. Cover with a thin layer of Roasted Tomato-Chile de Arbol Salsa, the Shitake mushrooms, and finally a drizzle of sour cream and a sprinkle of cheese. Serve the remaining salsa on the side.
Roasted Tomato-Chile de Arbol Salsa
Makes 4 Cups
4 plum tomatoes
3 to 6 chiles de arbol, depending on how spicy you like it!
2 tablespoons olive oil
1 medium onion, roughly chopped
4 cloves garlic, crushed
1 teaspoon salt
½ teaspoon freshly ground black pepper
- Preheat broiler
- Put the tomatoes on a baking sheet and broil, turning occasionally, until the tomatoes are nice and charred, 10 to 12 minutes. Take the tomatoes out, let them cool so you can handle them, slip off the skins, and cut out the tough cores and roughly chop. Place tomatoes in a bowl and set aside. (Don’t waste all the lovely juice that has leaked out of them while roasting.)
- While the tomatoes are broiling, heat a dry skillet over medium heat and toast the chiles, flipping them over occasionally, until they just begin to smoke, about 5 minutes. Set aside.
- Put the olive oil, onion, and garlic in a heavy saucepan, over medium heat, and cook, stirring occasionally, until the onion is soft, about 7 minutes. Add the toasted chiles, tomatoes, and 2 cups of water, bring to a simmer, and cook for about 12 minutes, so the flavors come together. Let it cool a bit.
- Carefully transfer the mixture to a blender. Add the cilantro, salt and pepper and puree until the mixture is very smooth.
- Pour the mixture through a medium mesh sieve into a bowl (or you can leave it alone ~whatever consistency you prefer) Serve at room temperature or slightly chilled.
- Store the salsa in the refrigerator, tightly covered, for up to a week, or in the freezer for a month.