Monday, January 13, 2014

Farewell to College Football: Sun Devil Sopes

Sun Devil Sopes
As our beloved football season starts to wind down, we at the Walker household are reflecting back already on what a great treat of a season it was for us.   We had a better than expected NFL season for BOTH our teams and the ASU Sun Devils gave us a GREAT season!

So today, I'm sharing a great tribute recipe that's great for the remaining game days. Sopes (SO-pays) are a Mexican appetizer, similar to a taco, but instead of a tortilla, the bottom is a sweet, cornbread pancake.  YUM.  The finished product looks elegant and complicated, but it's REALLY easy.  Using just a griddle and a skillet, a grill or a camping stove, these are easy enough to prepare right in the stadium parking lot!  It has incredible balance, with the sweetness of the corn cakes, the spice from the sausage, the depth of the mole, and the acidity, crunch and creaminess from all the toppings!

 I like to serve these "deconstructed" in the parking lot, so people can build their own and add whichever toppings they like.  They're ALWAYS a HUGE hit!

To make them healthy, I used turkey and chicken sausages, lots of fresh ingredients, and minimal amounts of oils and fat.  The garnish is graced with just a small touch of cream and a crumble of can indulge a little, can't we?!

Sun Devil Sopes

Sun Devil Sopes
 Prep Time: 20 minutes / Cook Time: 40 minutes / Servings: 24 sopes

  • 1 lb.Turkey Chorizo, removed from casings
  • 1 lb. Spicy Smoked Chicken Sausages, chopped
  • 8.25 oz. jar Mole Paste
  • 32 oz. water
  • 1 Anaheim Chile, seeded, chopped and membrane removed
  • 2 boxes (8.5 oz.) cornbread mix
  • 1.5 cups low-fat, (2%) Milk
  • 2 egg whites
  • 4 Tbsp. Olive oil
  • 1 can fire roasted diced tomatoes and chiles
  • 1 cup finely shredded leaf lettuce
  • 1 Avocado, thinly sliced
  • 1/2 cup Queso Cotija, crumbled (Cacique)
  • 1/2 cup Crema Mexicana (Cacique)
  • non-stick cooking spray


1.     Heat griddle or skillet to medium heat.
2.     In a large mixing bowl, combine cornbread mix, milk, egg whites and olive oil. Whisk until just combined. Let the mixture rest and thicken for about 3-4 minutes.   
3.     Spray the griddle with non-stick cooking spray.
4.     Pour about  ¼ cup of the corn bread batter onto the skillet at a time, forming the sopes, about 6" in diameter.  Cook on medium heat for 2-3 minutes on each side, flipping them when the sides begin to dry and bubble.  Set them aside and cover when cooked.

Corn Bread Pancakes

5.    Heat a large skillet to high heat.  Add all the sausages and the Anaheim chile.  Cook on medium heat for about 7 minutes until sausage is cooked through.  Transfer to a large bowl and set aside. 
6.    Reduce heat in the same skillet to medium.  Add the water and stir to deglaze the bottom of the pan for about 2 minutes.  Add the mole paste, stir to cook and melt the paste, about 5 minutes.  When the sauce is thick and bubbly, add the sausage and chiles back in.  Reduce the heat to a simmer for about 15 minutes, until everything is combined and the sauce is slightly reduced.

Chicken and Turkey Sausages in Mole Sauce

7.    To Serve:  Use a slotted spoon to drain the meat and spoon about 1/4 cup of the sausage mixture into the center of the sopes.  Top with shredded lettuce, diced tomatoes, avocado slices, a sprinkle of queso fresco crumbles and a small drizzle of crema Mexicana.

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