Sopes topped with Tomato-Avocado Salad & Quick Pickled Vegetables

Sopes topped with Tomato-Avocado Salad

& Quick Pickled Vegetables

Sopes are like Mexican corn tortillas that were never flattened. They’re made from masa harina, the same instant maize flour used to make tortillas, and are kept thicker like cakes, then topped with any number of delicious items. The toppings for these sopes include jalapeño and shallot that briefly soak in a pickling solution to add a bright kick to a fresh tomato and avocado salad.

Sopes topped with Tomato-Avocado Salad & Quick Pickled Vegetables ingredients


  • 2 Ounces Queso Fresco
  • 1 Avocado
  • 1 Lime
  • 1 Bunch Cilantro
  • 1 Clove Garlic
  • 1 Jalapeño Pepper
  • 1 Poblano Pepper
  • 1 Shallot
  • 3/4 Cup Cherry Tomatoes
  • 1 Cup Masa Harina
  • 1/4 Cup Red Quinoa
  • 2 Tablespoons White Wine Vinegar
  • 1 Teaspoon Sugar
  • 2 Ounces Arugula


Prepare your ingredients:

Prepare your ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Crumble the queso fresco. Peel, pit, and small dice the avocado. Squeeze a little lime juice over the avocado to prevent browning. Roughly chop the cilantro. Peel and mince the garlic, smashing until it resembles a paste. Slice the jalapeño. (Wash your hands thoroughly after handling the jalapeño.) Small dice the poblano. Peel and slice the shallot. Cut the tomatoes into quarters.

Make the sopes:

Make the sopes:

In a large pan, heat some olive oil on medium-high until hot. Add the poblano and cook for 2 to 3 minutes, or until softened. Transfer to a large bowl, along with the masa harina, quinoa, 1 cup of water, and some salt and pepper. Stir just until a soft dough forms. Transfer the dough to a work surface and briefly knead it to combine. Divide the mixture into 4 equal pieces. Shape them into 4-inch patties, or sopes. With your fingers, press a divot or well into the center of each sope.

Make the pickled jalapeño & shallot:

Make the pickled jalapeño & shallot:

In a small pot, combine the white wine vinegar, sugar, ½ cup of water, and a big pinch of salt. Heat to boiling on high stirring until the sugar and salt dissolve, then remove from the heat. Pour the liquid over the jalapeño and shallot in a heatproof bowl or jar and let stand.

Cook the sopes:

Cook the sopes:

In the pan used for the poblano, heat some olive oil on medium-low until hot. Add the sopes to the pan and cook 6 to 7 minutes per side, or until golden brown. Transfer the sopes to an oiled baking sheet. Bake in the oven 12 to 15 minutes, or until the sopes are cooked through in the center.

Make the dressing:

Make the dressing:

In a medium bowl, combine the juice of half the lime, the garlic paste, and some salt and pepper. Whisk in about 1 to 2 tablespoons of olive oil to make a dressing.

Plate your dish:

Plate your dish:

In a medium bowl, combine the arugula, half the queso fresco, half the avocado, half the cilantro, half the pickled jalapeño and shallot, and the cherry tomatoes. Drizzle a little dressing over the salad and toss gently to coat. Season with salt and pepper to taste. Place 2 sopes on each of 2 plates. Top each sope with some of the arugula-tomato salad. Garnish the plates with the remaining queso fresco, cilantro, avocado, and pickled jalapeño and shallot. Enjoy!

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