Sopes de Chicharrón Prensado

Sopes de Chicharrón Prensado is a delightful vegetarian twist on a traditional Mexican breakfast, featuring thick corn tortillas topped with a savory mixture of pressed chicharrón, beans, and fresh toppings. This dish is not only filling but also packed with flavor, making it a perfect start to your day.

Ingredients

• Corn masa harina - 1 cup
• Water - 3/4 cup
• Salt - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Chicharrón prensado (vegetarian version) - 150 grams
• Refried black beans - 1/2 cup
• Queso fresco (crumbled) - 50 grams
• Sour cream - 2 tablespoons
• Salsa verde - 1/4 cup
• Chopped cilantro - 2 tablespoons
• Lime wedges - 2

Steps

1. In a mixing bowl, combine the corn masa harina, salt, and water. Mix until a smooth dough forms.
2. Divide the dough into 4 equal balls and flatten each ball into a thick disc about 1/2 inch thick.
3. Heat a non-stick skillet over medium-high heat and lightly grease it with vegetable oil. Cook each disc for about 2-3 minutes on each side until they are slightly golden and cooked through.
4. In the same skillet, warm the chicharrón prensado until heated through, breaking it into smaller pieces as it cooks.
5. Spread a layer of refried black beans on each cooked tortilla.
6. Top the beans with the warmed chicharrón prensado mixture.
7. Sprinkle crumbled queso fresco over the top, followed by a dollop of sour cream and a drizzle of salsa verde.
8. Garnish with chopped cilantro and serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 20 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in fiber from beans and corn, promoting digestive health.
• Provides a good source of plant-based protein.

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