{"id":17836,"date":"2021-08-13T10:00:18","date_gmt":"2021-08-13T14:00:18","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17836"},"modified":"2021-07-22T11:25:04","modified_gmt":"2021-07-22T15:25:04","slug":"broke-bank-vegan-offers-mexican-cuisine-with-a-plant-based-twist-enjoy-sopes","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/08\/13\/broke-bank-vegan-offers-mexican-cuisine-with-a-plant-based-twist-enjoy-sopes\/","title":{"rendered":"Broke Bank Vegan Offers Mexican Cuisine with a Plant-Based Twist: Enjoy Sopes!"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Sopes-photo-from-Broke-Bank-Vegan-200x300.jpg\" alt=\"\" class=\"wp-image-17837\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Sopes-photo-from-Broke-Bank-Vegan-200x300.jpg 200w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Sopes-photo-from-Broke-Bank-Vegan-768x1152.jpg 768w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Sopes-photo-from-Broke-Bank-Vegan-683x1024.jpg 683w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/07\/Sopes-photo-from-Broke-Bank-Vegan.jpg 1200w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><figcaption>Sopes photo from Broke Bank Vegan<\/figcaption><\/figure>\n\n\n\n<p><a href=\"https:\/\/brokebankvegan.com\/\">Broke Bank Vegan<\/a>\nhighlights Mexican cuisine with a plant-based twist. Here, you&#8217;ll find food\nthat is cheap, easy to make, and delicious for vegans and non-vegans alike. Below\nfind a sample recipe for Sopes found on this blog. If you haven&#8217;t heard of\nsopes before, don&#8217;t worry.They\nalso go by other names (<em>like picaditas<\/em>) and vary depending on\nwhich state of Mexico they&#8217;re made in. They&#8217;re not too common in North America\nunless you have Mexican roots or get a chance to eat at an authentic\nrestaurant.<\/p>\n\n\n\n<p>Sopes belong to the food family antojitos\n(<em>or little cravings<\/em>) and are usually found in street stalls or served as\nappetizers. These little bites are an\nessential part of Mexican culture. Broken down \u2014 what you have is a thick corn tortilla with ridges (<em>to\nkeep all the goods from falling off<\/em>). It&#8217;s then lightly fried and topped\nwith refried beans, vegetables, vegan meat, and different salsas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p>2 cups masa harina <\/p>\n\n\n\n<p>1 \u00bd cups warm water <\/p>\n\n\n\n<p>\u00bc tsp salt<\/p>\n\n\n\n<p>1 recipe refried beans<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">To serve <strong><em>optional<\/em><\/strong><\/h4>\n\n\n\n<p>\u25a2 Neutral\noil for frying<\/p>\n\n\n\n<p>\u25a2 <a href=\"https:\/\/brokebankvegan.com\/easy-queso-fresco-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Vegan\nqueso fresco<\/strong><\/a><\/p>\n\n\n\n<p>\u25a2 <a href=\"https:\/\/brokebankvegan.com\/homemade-salsa-fresca\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Salsa\nfresca<\/strong><\/a><\/p>\n\n\n\n<p>\u25a2 <a href=\"https:\/\/brokebankvegan.com\/vegan-mexican-crema\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Vegan\nMexican crema<\/strong><\/a><\/p>\n\n\n\n<p>\u25a2 <a href=\"https:\/\/brokebankvegan.com\/pickled-jalapeno-recipe\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Pickled\njalape\u00f1os<\/strong><\/a><\/p>\n\n\n\n<p>\u25a2 <a href=\"https:\/\/brokebankvegan.com\/vegan-chorizo\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Vegan\nchorizo<\/strong><\/a><\/p>\n\n\n\n<p>\u25a2 <a href=\"https:\/\/brokebankvegan.com\/carnitas-recipe-with-jackfruit\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Jackfruit carnitas<\/strong><\/a><\/p>\n\n\n\n<p>\u25a2 Avocado\ncubes<\/p>\n\n\n\n<p>\u25a2 Lime\nwedges<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<h3 class=\"wp-block-heading\">&nbsp;Dough<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>Add the masa harina and salt to a mixing bowl and combine. Then, add in 1\u00bd cups of warm water to start and mix together using your hands.<\/li><li>Begin kneading the dough to form a ball that&#8217;s sticky enough to stay together, but not coming off on your hands. Keep mixing and pressing with your palm for a few minutes.<\/li><li>If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Rolling<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Next, start breaking off pieces of the masa dough to form small balls (about  the size of a golf ball). Roll each piece of dough in between your palms until smooth. You should get about 9-10 sopes out of this recipe. Cover all the dough balls with a tea towel on your counter or cutting board.<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pressing<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the sope).<\/li><li>Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down quite gently to form thick tortillas (about \u00bc-inch).<\/li><li>If you don&#8217;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate until it&#8217;s about \u00bc-inch thick.<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Cooking<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Preheat a cast-iron skillet for 8-10 minutes up to medium-low or medium (medium-low works best on our stove). Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming (for us, 70 seconds on the first side and 80 seconds on the second works best).<\/li><li>Remove from heat and let the first sope rest while you add in the next sope. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope and pinch it out to the edge with your thumb and index finger to form a ridge all the way around.<\/li><li>Cover the sope with a tea towel, and repeat this process until all are cooked.<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Serving<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>Heat about \u00bc cup of neutral  oil in the same cast-iron skillet over medium-low or medium (depending on your stove). Fry each sope on both sides for about 20-30 seconds, or until they appear a light golden color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil.<\/li><li>Serve your sopes with a layer of <a rel=\"noreferrer noopener\" href=\"https:\/\/brokebankvegan.com\/how-to-make-refried-beans\/\" target=\"_blank\"><strong>refried beans<\/strong><\/a> on the bottom. Top them with any of the following: <a rel=\"noreferrer noopener\" href=\"https:\/\/brokebankvegan.com\/homemade-salsa-fresca\/\" target=\"_blank\"><strong>salsa fresca<\/strong><\/a>, avocado cubes, <a rel=\"noreferrer noopener\" href=\"https:\/\/brokebankvegan.com\/easy-queso-fresco-recipe\/\" target=\"_blank\"><strong>vegan queso fresco<\/strong><\/a>, <a rel=\"noreferrer noopener\" href=\"https:\/\/brokebankvegan.com\/vegan-mexican-crema\/\" target=\"_blank\"><strong>vegan Mexican crema<\/strong><\/a>, cilantro, lime, or hot sauce. Enjoy!<\/li><\/ul>\n\n\n\n<p>Here\u2019s a video showing you how to prepare this dish: <a href=\"https:\/\/youtu.be\/qCJF0V6mQcM\">https:\/\/youtu.be\/qCJF0V6mQcM<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Broke Bank Vegan highlights Mexican cuisine with a plant-based twist. Here, you&#8217;ll find food that is cheap, easy to make, and delicious for vegans and non-vegans alike. Below find a sample recipe for Sopes found on this blog. If you haven&#8217;t heard of sopes before, don&#8217;t worry.They also go by other names (like picaditas) and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17836","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17836"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17836\/revisions"}],"predecessor-version":[{"id":17838,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17836\/revisions\/17838"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}