The Latino Nutrition Coalition Celebrates Cinco de Mayo with Sopes!

It's no secret that the Oldways and Latino Nutrition Coalition staff members never waste an opportunity to celebrate holidays, especially when there's a chance to eat, drink and be merry together! That's why we all decided to celebrate Cinco de Mayo yesterday by making Sopes, with each of us individually contributing different fillings (ranging from Salsa Verde to quinoa and beyond). Check out the pictures from our little fiesta, and then grab the recipe down below so you can celebrate too! It's never too late to eat good food with good people.



Oven-Bakes Sopes (via Vegetarian Times)

Makes 24 sopes

• 1/4 cup Parmesan cheese, optional
• 3 cups masa harina
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1 large egg, lightly beaten
• 3 Tbs. vegetable oil or olive oil
• 1 cup grated Monterey Jack cheese

Directions

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.
3. Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.
4. Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 tsp. grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.

- Sarita