If you like Mexican food you will love my Mexican Ground Turkey Sopes. Seasoned Ground Turkey and veggies served on authentic sopes. This recipe is the second in my Cinco De Mayo series. For your appetizer see my post for Mexican Black Bean Dip and my dessert of Mexican Cheesecake Flan Brownie.
This recipe is a twist on basic taco meat filling. I use ground turkey quite often in our house and I am always looking for ways to use it instead of beef. The little sweet peppers used in this recipe are awesome. I found them at my local Kroger’s produce department. I made an authentic Sope (pronounced “SOH-peh”) as the base for the filling.Sope is as popular in Mexico as is the tortilla and is made with the same ingredients. It is a thick, hand formed type of tortilla, with the edges crimped into a shallow bowl, when fried it becomes a container for lots of different fillings. It will take you a few times to get the thickness right.If you don’t have the time or patience for Sopes, this filling works great for tacos or enchiladas.
Happy Cinco de Mayo!!
I will be bringing my Mexican Ground Turkey Sopes recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3/4 cup sweet peppers, diced
- 2 cloves garlic, minced
- 1/2 cup fresh corn
- 1 1/2 lb ground turkey
- 1 1/2 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon Mexican chili powder
- 1/2 teaspoon salt
- 1 (7.6 oz) can chipolte sauce (I use La Costena)
- 1 (7.6 oz) an Homestyle Mexican salsa (La Costena)
- 1/4 cup water
- Heat oil in large pan over medium heat
- Add chopped vegetables to pan and saute for six minutes until softened
- Add meat to vegetables and brown
- Drain off excess oil
- Stir in salt, coriander, cumin, oregano, and chili powder
- Cook for 2 minutes
- Add sauces and water, bring to a simmer
Turn temperature to low and let simmer for 10 minutes
First published by Quinn Caudill for DadWhats4Dinner.com ©2013
- 1 cup masa harina
- 3/4 cup warm water
- 1/4 cup vegetable oil
Preheat the oven to 200°F. Line a baking sheet with paper towels. Put the masa harina in a large bowl. Mix on low with until mixture forms a ball and pulls away from the sides.
- It should take only a minute or two.
- You want a nice, moist dough, so work in a little more warm water if it's dry. If it's sticky, work in a little more masa harina.
- Separate the dough into four equal pieces and roll each one into a ball.
- Put the balls on a plate and cover them with plastic wrap to keep the dough from drying out.
- One at a time, roll them out with a rolling pin or clean wine bottle until they're a thin circle about 1/4-inch thick.
- Add a little of the oil in a skillet or griddle and heat it over medium-high heat until hot.
- Carefully add the first sope and cook it until little brown blisters appear on the bottom, about 45 seconds.
- Flip it over with a spatula and cook for another 30 to 45 seconds. Flip it over again, count to 10 and transfer to the towel-lined baking sheet.
- Keep warm in the oven. Repeat with the remaining 3 sopes (adding a little more oil if you need to)
Top warm sopes with a layer of black refried beans, topped with the meat filling.
- Add other toppings of your choice.
-First published by Quinn Caudill for DadWhats4Dinner.com ©2013
-"Sope recipe modified from: http://www.foodnetwork.com/recipes/aaron-sanchez/sopes-recipe/index.html?oc=linkback"
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