How to make it

  • In a bowl, combine MASECA, salt, and water; knead to form masa (dough).
  • Cover with damp towel.
  • Divide masa into eight balls and shape into flat, 1/2” thick tortillas or sopes.
  • On a hot oiled comal or griddle, cook tortillas 3 – 4 minutes per side.
  • Set aside covered to keep warm.
  • To shape sopes, pinch edges of tortilla to form a border. If sopes are too hot, moisten fingertips to avoid burning them.
  • To poach eggs, place in a microwave poacher with one tablespoon of water and cook for 90 seconds. Set aside.
  • Heat oil in a skillet and fry sopes until golden.
  • Drain on paper towels.
  • Spread warm refried beans over each sope, add a poached egg, and top with Poblano cream.
  • Poblano cream:
  • In a skillet heat one tablespoon of oil and cook onion until transparent.
  • Add Poblano chile strips and corn, sauté for 2 minutes.
  • Add cream cheese, sour cream, and chicken bouillon.
  • Cook for another 4 minutes to allow flavors to blend.

People Who Like This Dish 3
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    " It was excellent "
    turtle66 ate it and said...
    i like this one and it spurs lots of cool culinary creative ideas.thanks.
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