sopes

little corn masa boats. filled here with caramelized peppers and onions, a sort of pickled cole slaw, tomato, and avocado. refried beans on the side. very yummy. i love south american food for all the toppings. i love toppings. people ask me all the time what's the deal with fake burgers. why eat a fake burger if you don't like to eat meat? i say it has very little to do with the burger, it's all about the toppings.
the pickled cabage salad is an el salvodorean dish called curtido de repollo. i got the recipe from the international vegetarian union. the recipe makes a lot, though. i have two pint mason jars of the stuff now. i used napa cabbage cause it was in my fridge, and yes i am finally running out of fresh veg, but i think i can catch the evanston farmer's market if i get off my butt in the next 15 minutes.
for the sopes:
reconstitute instant masa powder (most common brand i see everywhere is maseca) with appropriate amount of water (back of package). i like rick bayless' take from mexico one plate at a time, to cut in a little wheat flour (not much, small handful ~3 tbs. for the 1 cup of masa i used) and baking powder (~ 1 tsp.) he also says the dough should be the consistency of soft cookie dough. take a small ball of the dough, flatten it, and pinch up the sides. fry in oil until golden brown. add toppings!
the peppers and onions were just sliced into strips and fried in oil with a chopped and soaked pasilla pepper (i had no fresh chiles) and cumin seed ground coarsely in a mortar.
the beans were out of a can, but i added onion, garlic, and chipotle.
i think i will use up all leftovers tonight and make chile rellenos, my favourite.